Hot Chocolate Cupcakes

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.

Full recipe at