About the serving size: I like BIG cupcakes. That's just my jam. As you can see from the pictures, the batter puffs up and over the paper liners. Just the way I like it. If you like smaller cupcakes, or want to serve more people, simply fill 24 paper liners instead of 12. You'll have plenty of batter (just be sure to fill each cup a little more than halfway). You'll also have plenty of the marshmallow cream (just use a little less on each one - which is fine because the cupcakes are smaller).
Hot Chocolate Cupcakes with Marshmallow Cream
For the cupcakes
1 1/3 cups milk (I used 2%), divided
3/4 cup unsweetened cocoa
2 large eggs
1 1/2 cups granulated sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the marshmallow cream:
1/2 cup light corn syrup
2 large egg whites
12 marshmallows, halved (just rip them in half with your hands)
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line one or two 12-or 24-cup muffin pan with paper liners.
To make the cupcakes, heat 2/3 cup of the milk in a small saucepan (or in the microwave) until just beginning to bubble (not quite boiling). Whisk in the cocoa until blended and smooth. Set aside.
In a large bowl, whisk the eggs until lightly beaten. Whisk in the granulated sugar, oil and vanilla extract. Whisk in the cocoa mixture until blended.
In a separate bowl, whisk together the flour, remaining 2/3 cup milk, baking powder, baking soda, and salt. Whisk until blended. Whisk the flour mixture into the cocoa mixture. Whisk until blended (mixture will be thin). Spoon the mixture into the prepared pan, filling each cup 3/4 full. Bake for 16 to 18 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the cupcakes, in the pan, on a wire rack.
To make the marshmallow cream, combine the corn syrup and egg whites in a glass bowl and place the bowl over a small saucepan of simmering water. Whisk until pale and frothy. Add the marshmallows and vanilla and whisk until the marshmallows are completely melted and the mixture is smooth.
Transfer the marshmallow mixture to a mixing bowl and cool for 5 minutes. Using the whisk attachment, beat the marshmallow mixture until soft peaks form. Fill a piping bag with the marshmallow cream and swirl it over the cooled cupcakes (you can also just dollop the cream on with a spoon).
Store leftovers in an airtight container for up to 4 days.
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