Ingredients

Muffins
150g light brown sugar
150g butter, softened
3 eggs
50g cocoa powder
100g gluten-free self-raising flour
2-3 tbsp milk
1 tsp gluten-free baking powder
50g dark chocolate chips
Topping
50g good quality dark or milk chocolate
150g bag of mini marshmallows

Method

1 Preheat the oven to 170°C/fan 150°C/gas mark 3. Line a muffin tin with paper cases.

2 In a bowl, beat together the butter and sugar until creamy and pale, using an electric whisk. Beat in the eggs one at a time. Then add the gluten-free flour, gluten-free baking powder and cocoa powder and continue beating until combined.

3 Stir through the chocolate chips then spoon into the muffin cases so they are 2/3 full.

4 Bake in the oven for 15 minutes or until springy to touch

5 Melt the chocolate in a bowl over simmering water then drizzle a little over each cupcake.

5 Put a little pile of marshmallows on to the melted chocolate. To finish brown the marshmallows, either using a cook's blowtorch or put the muffins under a hot grill for 1-2 minutes just time to allow the marshmallows to brown slightly.