February 8th, 2012
By Eshun Mott
Preheat oven to 350˚F.
Line a standard muffin tin with paper liners.
Sift cocoa powder into a bowl and whisk in boiling water until well combined. Add milk and stir until uniform.
In a separate bowl, combine flour, baking powder, baking soda and salt, and stir with a fork until combined. Set aside.
In a mixing bowl, combine butter and sugar and beat until light and fluffy.
Add eggs, beating well and scraping bowl between additions. Add half of flour mixture and beat until just combined. Beat in cocoa mixture and then remaining flour mixture until batter is uniform.
Spoon into prepared pan and bake for 20 minutes or until a cake tester comes out clean. Cool in pan for 10 minutes, then turn cupcakes out and place on a rack to cool completely. Remove paper liners from cupcakes.
Use the point of a sharp knife to cut about ½ inch in the bottom of each cupcake, reserving cut-out piece.
Fill a piping bag with Marshmallow Frosting, fill holes in cupcakes, trim cake ‘plugs’ to ¼ inch thick and use to seal bottom of cake. Frost tops of cupcakes with remaining Marshmallow Frosting.
For the Marshmallow Frosting, Combine egg whites, sugar, corn syrup, water, vanilla extract and a pinch of salt in the tip of a double boiler or a metal bowl set over simmering water and cook for 1 minute, stirring just until sugar has dissolved.
Using a hand mixer, beat on high speed for 4 minutes or until frosting forms peaks when beaters are raised. Remove bowl from heat and continue to beat for 2 minutes or until frosting looks satiny and has cooled to room temperature.
Generously frost cupcakes, making peaks and points with the icing.