Sea Salt Toasted Marshmallow Cupcakes

Preheat oven to 350ºF.

Mix flour, sugar, cocoa, baking soda, baking powder, and salt an electric mixer low speed until combined.

In a large measuring cup, combine buttermilk, oil, eggs, and vanilla. Slowly pour wet ingredients to the dry ingredients and mix on low until combined.

Pour batter into lined cupcakes tins a little more than halfway full (I like pouring the batter into a large measuring cup to help make this step easier). Bake for 15–17 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then place on a wire rack.

Once fully cooled, frost with toasted marshmallow frosting, top with reserved toasted marshmallows and sprinkle with a pinch of sea salt.

For the toasted marshmallow frosting:
Lay marshmallows in a single layer on a cookie sheet and place in broiler for 2–3 minutes until toasted dark brown. Take out and let cool.

Beat butter in an electric mixer. Add confectioners sugar 1 cup at a time. Add vanilla. Fold in toasted marshmallows until combined.