½cup (120ml)vegetable oil or canola oil(or any other neutral oil)
Instructions
FOR THE CUPCAKES:
Preheat oven to 350° F. Line two 12-cup muffin pans with cupcake liners and set aside.
In a large bowl, add flour, cocoa, baking powder, baking soda, and salt. Whisk or sift together and set aside.
In a large bowl, add eggs, milk, oil, and vanilla. Pour the sugar in and then add the dry ingredients. Blend the mixture at low speed using paddle attachment until smooth. Slowly add piping hot coffee (or boiling water) and blend on low speed until completely smooth, being careful that it doesn't splash back. Continue beating for 1-2 minutes more.
Fill the muffin cups three-quarters full. Bake for about 25-28 minutes or until tops spring back and a toothpick inserted into center comes out clean. Let cupcakes cool for about 5 minutes in pan. Remove to wire rack to cool completely.
FOR THE MARSHMALLOW MERINGUE:
Make sure your bowl and utensils (whip attachment) are very clean. You can take a paper towel with a little bit of white vinegar or lemon juice and wipe both the bowl and whip with this to make sure they are truly clean and there is no greasy residue (grease will inhibit the egg whites from reaching stiff peaks). Combine the egg whites and sugar in the bowl of a stand mixer over a double boiler (a saucepan with about one inch of simmering water). Don't let the bottom of the bowl touch the water. (Alternatively, you can use a large mixing bowl and a handheld mixer, but this will take longer).
Whisk constantly until the sugar has dissolved and the mixture is hot to the touch (at least 160° F on a thermometer) or when you rub a bit of the mixture between two fingers and feel no sugar crystals. This will take about 5-7 minutes.
Remove the bowl and place it on the stand mixer. Using the whisk attachment, whip the mixture, gradually increasing the speed to high, until medium peaks (mixture will have increased in volume and become opaque, but is not yet stiff or shiny).
Add cream of tartar and vanilla extract (and any food coloring or other flavorings, if using--NOT oil-based) and continue to whip at high speed until stiff peaks (the mixture will hold a peak straight up) and the meringue is very shiny.
Fill a pastry bag fitted with a large round tip (tip 1A) with the meringue. Holding the piping bag perpendicular to the top of each cupcake, pipe the meringue onto the cooled cupcakes in a very high swirl (like soft serve ice cream).
Refrigerate cupcakes for at least 30 minutes.
FOR THE CHOCOLATE COATING:
While the cupcakes are chilling, melt the chocolate and canola oil in a large heatproof bowl set over a pan of simmering water (the same double boiler used for the meringue). When completely melted and smooth, pour into a tall, deep container to allow enough room for cupcakes to be dipped straight up and down.
Allow the chocolate dip to cool to just a warm room temperature before dipping the cupcakes.
TO DIP THE CUPCAKES:
Remove the cupcakes from the fridge and, holding the cupcake near the top at the wrapper, turn it upside down and dip straight down into the chocolate to completely cover the meringue. Pull it straight out and allow excess chocolate to fall back into container before turning right side up. Don't tap on the side of the container.
Place the dipped cupcakes onto a baking sheet and continue until all the cupcakes are dipped. Chill cupcakes until chocolate shell is set fully. The cupcakes can be served cold from the refrigerator (my favorite) or allowed to come to room temperature before serving.
Store cupcakes in refrigerator for 3-4 days.
Notes
For different flavors and ideas, please see within the recipe post.