Oreo® muffins

Preheat the oven to 190 C / Gas 5. Line 2 12-cup muffin tins with cupcake cases. Do not grease. Alternatively you could use silicone cupcake cases.

Melt the chocolate (ideally in the microwave), ensuring you do not burn the chocolate, and leave to cool slightly.

In a large mixing bowl cream together the butter and the sugar using an electric hand mixer until smooth. Add the 2 egg yolks and chocolate; whisk until combined.

Sift the flour, baking powder, bicarbonate of soda and salt into a separate bowl.

Measure the milk and the 1 teaspoon vanilla extract into a jug.

Gradually add alternate amounts of the flour mixture and the milk mixture to the creamed mixture, beating well after every edition.

In a clean bowl, whisk the 2 egg whites until stiff peaks have formed.

Using a spatula, carefully fold the egg whites into the cake mixture until it is fully combined. Spoon the mixture equally into the muffin cases (they should be about 2/3rds full).

Bake until a skewer inserted near the centre comes out clean, about 20 minutes. Leave the cupcakes to cool in their tin for 10 minutes before moving them to a wire rack to cool completely.

Whilst the muffins are cooling, prepare the marshmallow icing.

For the marshmallow icing place the sugar, golden syrup and water into a saucepan and cook on a high heat until the mixture reaches a stage when the bubbles in the mixture almost start to stick together and would drop off a spoon in a smooth, slow stream. This could take around 2 minutes. When it reaches this stage, remove from the heat.

In a clean bowl whisk the remaining 2 egg whites until soft peaks begin to form.

Still whisking, slowly pour the hot sugar mixture into the bowl. Continue to whisk until the mixture becomes thick, glossy and eventually cool. If using the vanilla extract, add it towards the very end of the mixing process.

Providing both the muffins and marshmallow icing is now cool you can ice the muffins with the marshmallow icing and decorate with crushed Oreo biscuits.

Enjoy! :)