Chocolate Marshmallow Cupcakes

These chocolate marshmallow cupcakes are adapted from the S'mores cupcakes I made a while back - which just so happen to be the most popular recipe I've ever posted.  These don't have the graham cracker base and don't require a kitchen torch or incredible timing with the broiler.  They do however require a lot of egg whites to make the frosting, so I recommend a nice custard style ice cream to go along with them.  With a few less steps involved, these are an easier version.

I love this marshmallow frosting.  It does take a little more time than a traditional American buttercream but its so light and glossy.  I've used it on several things lately - stay tuned for some more recipes coming up shortly.  Drizzle a chocolate ganache over the top to add a little something extra. 

Chocolate Marshmallow Cupcakes

Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat oven to 350 degrees and line pans with cupcake liners. Recipe yields about 30 cupcakes. Combine sugar through salt in a large bowl. Add eggs, milk, oil and vanilla and beat on low until just incorporated. Increase speed to medium and beat two minutes. Stir in boiling water, the batter will be thin. Transfer batter to prepared pans, filling each liner about 2/3 of the way full, approximately 1/4 cup of batter. Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely.

Frosting:
4 egg whites
1 cup sugar
1/4 tsp cream of tartar
Pinch of salt
1 tsp vanilla extract

Set a clean stainless steel or other heat proof bowl over a pan of simmering water to create a double boiler.  (I just use my KitchenAid bowl for my stand mixer to avoid having to transfer.)  Add all ingredients except vanilla and whisk to combine.  Heat, whisking almost constantly, making sure to scrape the sides of the bowl frequently until the mixture reaches 160 degrees.  Transfer to mixer/mixing bowl fitted with the whisk attachment and continue mixing, increasing speed slowly to high speed until the frosting holds stiff peaks.  Add vanilla extract and beat until just incorporated.

Fill a piping bag fitted with desired tip (I used a large closed star tip for these) and pipe as desired onto cooled cupcakes. 

Note: You don't want to make this frosting until you are ready to use it as it will harden so wait until your cupcakes are cooled.

Ganache:
2 oz bittersweet chocolate
1/4 cup heavy cream

Heat heavy cream until simmering in a small saucepan (you can also microwave but do it in 30 second intervals and watch it closely).  Cut chocolate into chunks and put in a small bowl.  Pour cream over chocolate and let sit for one minute.  Stir until chocolate is melted.  Let stand about 5 minutes and transfer to a squeeze bottle.  Drizzle over the top of cupcakes.