Method
Line muffin cups with paper liners. Heat oven to 350*F

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla, beat on medium speed with mixer for 2 minutes. Stir in boiling water (batter will be thin, don’t worry, this is right).

Fill liners apx. 2/3 - 3/4 full with batter.
Bake regular cupcakes for apx. 22-24 minutes. Mini cupcakes for 13-16 minutes.

Cool completely on wire rack before frosting.

For the Marshmallow Frosting
Makes enough to frost apx. 30 regular cupcakes
Notes: This is a very nice and light frosting, with a light marshmallow flavor. Very good on chocolate cupcakes.

Ingredients
2 large egg whites
1 cup sugar
6 Tablespoons water
1 Tablespoon light corn syrup
1/2 teaspoon cream of tartar
pinch of salt
1 cup miniature marshmallows
1 teaspoon vanilla extract

Method
In a large, clean heat-proof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar and salt. Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly, until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes. Remove the bowl from the saucepan. Using an electric mixer on medium-high speed, beat the mixture until soft peaks form, and it is still very warm, about 2 minutes. Reduce mixer speed to low and add the marshmallows and vanilla. Continue beating until the marshmallows are melted and the frosting is completely smooth, about 3-4 minutes. Use frosting right away.

*For S'mores style cupcakes: Frost chocolate cupcakes with marshmallow frosting, and top with a piece of Hershey's chocolate, a piece of graham cracker and some graham cracker crumbs.

Recipe courtesy of:
Glory Albin of Glorious Treats

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