Chocolate Marshmallow Cupcakes

Take a nice piece of unsweetened chocolate and chop it up quite small. In a sauce pan place chopped chocolate and 1 Tablespoon cocoa powder. Pour in 1/2 cup of boiling water and whisk until the chocolate melts and all the ingredients are well combined. Set aside.

In a bowl whisk flour, baking powder, baking soda and salt.

In the bowl of your electric mixer beat butter until smooth and creamy. Gradually add sugar. Take one egg and crack it right into the bowl. Keep mixing at low speed scraping down sides from time to time. Next up add vanilla extract and then pour in the melted chocolate.
Now add flour mixture and milk in 2 additions. Mix all the ingredients together on low speed until you get a nice smooth batter.

Line 6 muffin cups with paper liners and divide the dough equally. Bake at 180 C (350 F) for about 20-25 minutes.

Meanwhile go ahead and prepare the frosting:

With your electric mixer on low cream 1/2 cup of butter and 1/2 teaspoon of vanilla extract. Add about 100 g of marshmallow cream into the bowl and mix on low speed until it gets nice and creamy. Still on low speed, add in powdered sugar. Scrape down sides. Now add about 2 Tablespoons of heavy cream and on high speed beat the cream for 3-5 minutes or until it gets fluffy and smooth.

Take your cupcakes out of the oven and let ‘em cool down a bit. Scoop the frosting into a pastry bag and decorate each cupcake. You can leave it like that or sprinkle the top with some colored sugar grains.