Hi Hat Cupcakes

For the cupcakes:
Preheat oven to 350ºF. Line a cupcake pan with paper liners.

In a medium bowl, combine cocoa powder and chopped chocolate. Pour in hot water and whisk until smooth. Cool.

In a large bowl, combine oil, eggs, vinegar, and vanilla. Pour in chocolate mixture. Stir in sugar, salt, and baking soda. Gradually add flour a little at a time until just combined. Do not over mix.

Fill prepared liners about 3/4 full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool.

For the marshmallow frosting:
Bring a large sauce pan of water to a gentle simmer. In a large bowl, combine sugar, egg whites, cream of tartar, and vanilla. Set bowl over sauce pan and stir until mixture reaches 160ºF.

Remove from heat and beat for 12–16 minutes or until stiff peaks form. Pipe onto cupcakes, and refrigerate for at least 30 minutes.

For the chocolate coating:
In a microwave safe bowl, combine chocolate and vegetable oil. Heat for 1–2 minutes, stirring frequently until smooth.

Quickly dip and remove cupcake. Allow cupcakes to set for about 15 minutes. Place in the fridge for at least 30 minutes uncovered, and then cover. Store in the refrigerator.