First, the cupcakes themselves without frosting are already great. Moist, rich, flavorful and quick to make. Thanks to Rosie from Sweetapolita who never seems to make anything wrong!
Second, do you know that marshmallow is not required to make marshmallow frosting? Instead it basically takes egg white and sugar? I didn’t! When I decided to make this frosting, I presumably bought a big bag of marshmallows. I know. Idiot! I always am!
Ingredients (18 regular sized cupcakes):
1 teaspoon salt 2 large eggs 1 cup strong, black coffee 1 cup buttermilk 1/2 cup vegetable oil 1 tablespoon vanilla extract Marshmallow Frosting 1 1/4 cups sugar 3 large egg whites 1 teaspoon vanilla extract 1 tablespoon water
Preheat over to 350F. Grease muffin tin or line with muffin liners.
To prepare cupcakes, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Pour the mixture into the standing mixer bowl.
Add all the remaining ingredients and mix with paddle attachment for 2 minutes on medium speed.
Pour batter into the prepared baking pan until 2/3 full. Bake for 15 to 17 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in pan for 5 minutes, then turn cupcakes onto a wire rack until completely cool.
To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.
Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.
Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe frost the cupcakes. The frosting will harden slightly as it cools.