Hot chocolate cupcakes with marshmallow frosting recipe

Ingredients

• ¾ cup unsweetened cocoa powder (not Dutch)
• ⅔ cup boiling water
• 2 large eggs
• 1½ cups granulated sugar
• ⅓ cup vegetable oil
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1⅓ cups all-purpose flour, spooned and leveled
• ⅔ cup whole milk
• ¾ teaspoon baking powder
• ½ teaspoon baking soda

• 2½ cups granulated sugar
• 6 large egg whites
• ¼ teaspoon pure vanilla extract
• ½ teaspoon cream of tartar
• Chocolate shavings and miniature marshmallows, for garnish

1. Whisk the cocoa into the hot water until dissolved. Let cool.
2. Beat the eggs and sugar with an electric mixer until light, 3 minutes. Whisk in the oil, vanilla, and salt. Whisk in the cocoa mixture.
3. Whisk together the flour, milk, baking powder, and baking soda. Add to the egg mixture; mix to combine.
4. Bake in 2 lined 12-cup muffin tins at 350°F for 15 to 20 minutes. Let cool.
5. Whisk the sugar, egg whites, vanilla, and cream of tartar in a heatproof bowl over a saucepan with 1 inch of gently simmering water until the whites feel warm and the sugar dissolves, 2 minutes. Whip with an electric mixer with the whisk attachment until soft peaks form, 4 to 5 minutes.
6. Dollop or pipe the frosting onto the cupcakes. Top with chocolate shavings and marshmallows.