Chocolate mallow cupcakes

Chocolate mallow cupcakes (makes 12 muffin size cakes)
125g butter, softened
1/2 teaspoon vanilla extract
150g caster sugar
2 eggs
180g gluten free self raising flour
1 tablespoon Green & Blacks cocoa powder
80ml semi-skimmed milk
12 marshmallows
12 pieces of Green & Blacks dark chocolate

1. Preheat oven to 160-180 deg C.
2. Line muffin tray with paper cases.
3. Beat flour, butter, eggs and cocoa powder in a bowl with an electric mixer until the mixture turns a pale colour.
4. Place a chunk of chocolate and a marshmallow in each paper case, and then divide the mixture between the paper cases.
5. Bake for 25-30 minutes.
6. Place cakes on a wire rack to cool.

Decorating the cakes

1. Fill piping bag with vanilla butter frosting and pipe in swirls on top of the cakes.
2. Place fondant flowers on top.