A Sweet and delicious chocolate cupcake recipe, topped with toasted marshmallow fluff.
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Preheat oven to 350 degrees F.
Grease or Line a muffin pan with liners.
Place the chopped chocolate and cocoa powder in a medium bowl.
Pour the hot coffee over the mixture and whisk until smooth. Let sit until cool.
Whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth.
Add the flour mixture and whisk until smooth.
Divide the batter evenly between the muffin cups.
Bake 20 minutes or until the cupcakes are set and just firm to the touch.
Cool for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer.
Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer and beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
Add vanilla, and mix until combined.
Transfer frosting to a large pastry bag. Pipe frosting in a spiral motion on each cupcake.
Transfer cupcakes to a baking sheet.
Using a kitchen torch, lightly brown the frosting.
Sprinkle with brown sugar and top each with a chunk of chocolate.