Directions
-
Preheat your oven to 180°C (350°F) for standard or 160°C (320°F) for fan-forced. Line a 12-hole muffin tin with cupcake cases, ensuring that each cavity is prepared for these tremendous treats.
-
In a large mixing bowl, combine the flour, sifted cocoa powder, baking soda, baking powder, and both sugars. Use a whisk to give it a little stir, blending the dry ingredients evenly.
-
In a separate mixing bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk. Make sure to mix briefly, just enough to break up the egg yolks.
-
Pour the wet mixture into the dry ingredients, and gently fold with a spatula until just combined. Be careful not to overmix, as this could affect the tender texture of the cake.
-
Spoon the batter into each prepared cupcake liner, filling them approximately two-thirds full. Place the tin in the oven and bake for 18-20 minutes or until a toothpick inserted comes out clean. Once baked, transfer the cupcakes to a wire rack and allow them to cool completely.
-
While the cupcakes cool, prepare the marshmallow frosting. Fill a medium saucepan with a few inches of water and bring it to a medium heat. In a small heatproof bowl, combine the egg whites, sugar, and cream of tartar, whisking them together.
-
Place the bowl over the simmering water, ensuring the bottom does not touch the water. Whisk gently by hand while the mixture heats. You want to reach a temperature of 71°C (160°F), which should take about 5-6 minutes. Your sugar should dissolve at this stage.
-
Remove the bowl from the saucepan and using an electric mixer, beat the mixture on medium-high speed until it turns fluffy, white, and voluminous, typically for about 5-6 minutes. Add the vanilla extract and mix for an additional 30 seconds. Your marshmallow fluff should be cool to the touch by now.
-
Transfer the fluffy frosting to a piping bag fitted with a large round or star-shaped tip. Pipe tall, whimsical swirls onto each cooled cupcake. To ensure the magnificent frosting holds its shape, place the cupcakes in the freezer for at least 30 minutes.
-
While the frosting firms up, melt the dark chocolate in the microwave, stirring every 20 seconds until fully smooth. Add the oil and stir until combined. Be sure to allow the chocolate to cool slightly, or it could start to melt your beautiful marshmallow frosting.
-
Dip each cupcake upside down into the melted chocolate, allowing the excess to drip off before placing it right side up on a wire rack. Repeat this for each cupcake and then refrigerate for about 30 minutes, ensuring the chocolate sets properly.
Continue reading on the next page 👇👇