Preheat the oven to 180C and line the Cupcake Tray with the cupcake cases.

Break the chocolate into small chunks and add with the butter to a medium sized pan.

As soon as the butter and chocolate have melted, remove from the heat and whisk in the 2 types of sugar until combined.

Add one egg at a time, whisking continuously - make sure that the mixture is cool enough to prevent the eggs from scrambling

Add the flour and cocoa one spoon at a time and mix in using the figure of eight method until just combined

Fill each cupcake case 1/3rd full and place a large marshmallow in the centre of each. There is no need to press down.

Bake in the centre of the oven for 18-20 minutes.

Remove and allow to cool.

Just before decorating, add the mini marshmallows to a small pan and heat slowly - do not allow to boil.

As soon as runny, spread a tablespoon of the mixture over the cooled cupcakes - I used the multi coloured Marshmallows and the frosting turned pink. If you use the white ones, you can add a small amount of food dye to match your colour scheme. Work quickly, they soon set!

Add a Ferrero Rocher on top and place the cake inside a Tulip wrapper - Instantly transformed!