with marshmallow meringue frosting
Gather the cupcake ingredients - * Milk * Vegetable oil * Eggs * Vanilla extract * Sugar * Flour * Baking cocoa * Baking powder
– In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla. – Add the granulated sugar and whisk to combine.
Next, add the flour, cocoa, and baking powder. Whisk to combine.
- Divide the batter between the muffin cups, filling each one about 2/3 of the way full. – Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. – Transfer the cupcakes to a wire rack and cool completely before icing.
Gather the frosting ingredients - * Egg whites * Granulated sugar * Marshmallow fluff * Vanilla extract
– Bring a small pot of water to a simmer over medium heat. – Place a heatproof bowl over the simmering water and add the egg whites and sugar to the bowl. Whisk constantly until the sugar has dissolved.
– Transfer the egg whites to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until stiff peaks form. – With the mixer on low speed, slowly add the marshmallow fluff and vanilla extract. Turn the mixer to high and whip until stiff peaks form again.
Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired.
Garnish with mini marshmallows or chocolate sprinkles and serve.