1/2 cup cocoa powder
1 cup heavy cream
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1. Preheat oven to 375 degrees F. Lightly butter, or line 16 muffin cups with paper liners.
2. In a small bowl heat the heavy cream in the microwave until steaming, about a minute add the cocoa powder to create a thick mixture. Let cool to room temperature.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Add the flour mixture and beat only until incorporated. Beat in the vanilla extract. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
Homemade Marshmallow Fluff:
3 egg whites
1 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups confectioner's sugar
1 tablespoon vanilla extract
1. In a large bowl, combine egg whites, corn syrup and salt.
2. Mix with mixer on high speed for 10 minutes (or until thick).
3. Add in confectioner's sugar
4. Beat on low speed until well blended.
5. Add vanilla and mix until blended.
This makes a lot of Fluff and can be stored in the refrigerator or freezer. Just be make sure to mix it back together if you choose to re-use it the corn syrup has a tendency to separate.
1 cup Homemade Marshmallow Fluff
2 egg whites, at room temperature
1 cup confectioner's sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1/8 c. water
1 teaspoon vanilla extract
1. Combine all the ingredients in your mixer and beat until stiff peaks form.
2. Beat in vanilla.
**I was able to make the Fluff and the frosting while the cupcakes were baking. I recommend frosting the cupcakes and storing them uncovered in the refrigerator to allow the marshmallow to set and if you are feeling super spunky sprinkle some Heath chips on top.