Hot Chocolate Cupcakes With Marshmallow Frosting

Prep and Cook

• 1
  Preheat the oven to 350°F and line 24 muffin cups with paper liners.
• 2
  Chop the chocolate and add in small bowl with the hot chocolate. Let stand until the chocolate has completely melted and the liquid is smooth. Stir well.
• 3
  In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
• 4
  Using an electric or handheld mixer, beat the eggs until thick and pale, about 3 minutes. Add the oil, buttermilk, vanilla and hot chocolate mixture, and mix until well combined. Add the dry ingredients and stir to incorporate.
• 5
  Divide the batter evenly between the muffin tins, filling them ¾ full. There may be extra batter left, depending on the size of your pans. It can be baked when the first batch is cooled.
• 6
  Bake for 16 minutes or until the centre of the cupcake is set. Remove from the oven and allow to cool.
• 7
  To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl (or the bowl of an electric mixer) and set it over a pot of simmering water. Whisk frequently and heat the mixture until it reaches 160°F on a candy thermometer. (If you don’t have a thermometer, just make sure the sugar is completely dissolved and the liquid is too hot to hold your finger in it for more than a second.) Transfer the bowl to the electric mixer (or use a handheld one) and beat until stiff, glossy peaks form, about 4–6 minutes.
• 8
  Transfer the frosting to a large piping bag fitted with a large round or star tip and pipe swirls of frosting on top of each cupcake. Allow the icing to set for 1 minute and garnish with chocolate jimmies. Place a toy whistle or other decoration on top and serve.