A little bit of fun, these cupcakes use our sensational black bottom base as a foundation, and are topped with fluffy home-made marshmallow, then daringly dunked in a chocolate coating.
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You Will Need
Preheat the oven to 180°C (350°F) Gas 4.
Start by making the marshmallow. Place the egg whites, sugar and cream of tartar into a heatproof mixing bowl with 21/2 tablespoons cold water. Using an electric whisk, beat until foamy; this should take about 1 minute.
Sit the bowl on a small saucepan of simmering water, and beat, using the electric whisk on a high speed, for 8–10 minutes, until the mixture hold stiff peaks. Make sure that the water does not touch the bottom of the bowl. Remove from the heat, then
add the vanilla extract and beat for a further 2 minutes, until thick and glossy. Set aside.
For the cupcakes, sift the flour, cocoa powder and baking powder into a mixing bowl and set aside.
Place the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment (or use an electric whisk and large mixing bowl), and beat the mixture at medium to high speed for about 1 minute, until light and fluffy.
If using a stand mixer, switch to the paddle attachment. Add the sifted dry ingredients to the batter along with the milk, mixing at low speed to combine. Add the melted butter and beat until blended. Do not over-mix.
Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost two-thirds full. Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.
To make the chocolate coating, place the two different chocolates into a heatproof bowl with the oil. Set the bowl over a saucepan of simmering water, and allow to melt slowly, stirring until smooth and glossy. Make sure that the water does not touch the bottom of the bowl. Pour into a small deep bowl and allow to cool for 15 minutes.
To assemble the cakes, spoon the marshmallow into the piping bag, and pipe a spiral of marshmallow onto each cooled cupcake, trying to make a small peak when you lift the nozzle off.
Holding each cake by the base, quickly dip the marshmallow into the chocolate coating, using a twisting motion to lift the cupcake out of the chocolate. Do not linger in the chocolate, as the marshmallow can slide off the base! This technique can be tricky, but remember you can fill in any white gaps with a drizzle of the chocolate coating. Place on a wire rack and allow any excess coating to drip off, then leave to set in the refrigerator. Bring to room temperature to serve.