Chocolate Cupcakes with Fluffy Marshmallow Buttercream

🧂 Ingredients

• 3 c. all-purpose flour
• 6 T. cocoa powder
• 1 tsp. kosher salt
• 2 c. sugar
• 1 T. espresso powder
• 2 tsp. baking soda
• ⅔ c. vegetable oil
• 2 T. vinegar
• 2 c. cold water
• 1 T. pure vanilla extract
• 2 c. unsalted butter

  at room temperature
• 5 c. powdered sugar
• ½ tsp. kosher salt
• 2 T. half and half
• 1 T. pure vanilla extract
• 1 13 oz. container marshmallow creme (use a new container, so it’s fresh and ultra fluffy)
• chocolate shavings

Instructions

• 1 for the chocolate cupcakes: Preheat oven to 350° F. Line 2 regular size cupcake
  pans with 24 paper liners
  [https://www.amazon.com/DECONY-Standard-Cupcake-Baking-Liners/dp/B00UQTE7IQ/ref=as_li_ss_tl?ie=UTF8&qid=1524498786&sr=8-1&keywords=DECONY+brown+Standard+Size+Cupcake+Paper+Baking+Cup+Liners-+appx.+2%27%27+x+1-1/4=4.5-+appx.+500/+pack&linkCode=ll1&tag=afarmgisdab09-20&linkId=e82d0aa6b227af4f23658079c900d1c0]
  and set aside.
• 2 In a large bowl, whisk all dry ingredients to combine. Make 3 large holes in the
  dry ingredients.
• 3 In a separate smaller bowl, combine oil and vinegar. Pour this into the 3 holes
  of the dry ingredients. Pour the water over entire mixture. Mix with a fork. Add
  vanilla and stir.
• 4 Divide batter evenly amongst the 24 cupcake wells. Bake for about 25 minutes, or
  just until a toothpick comes out clean. Remove cupcakes to wire rack to cool
  completely.
• 5 for the fluffy marshmallow buttercream: In the bowl of a stand mixer fitted with
  a paddle attachment, whip butter on medium-high speed until very fluffy, about 8
  minutes, occasionally scraping down the sides and bottom of the bowl. Add
  powdered sugar and salt, and beat on low to incorporate. Add half and half and
  vanilla extract, mixing on low until combined. Increase mixer speed to
  medium-high and beat until very light and fluffy, about 5 minutes, occasionally
  scraping down the sides and bottom of the bowl. Then add marshmallow creme and
  mix on medium speed until just combined.
• 6 to assemble cupcakes: Use a large 4-tablespoon scoop
  [https://www.amazon.com/Norpro-Stainless-Steel-Scoop-Tablespoons/dp/B00004UE65/ref=as_li_ss_tl?ie=UTF8&qid=1523228928&sr=8-4&keywords=4+tablespoon+scoop&linkCode=ll1&tag=afarmgisdab09-20&linkId=9600e50d0b8f431197d8b421f386e56d]
  to top each cupcake with a round of marshmallow buttercream. Gently tap the
  bottom of the cupcake on the counter once or twice to settle the buttercream
  onto the cupcake. The marshmallow buttercream recipe makes enough frosting for
  24 cupcakes frosted in this generous manner. Top the marshmallow buttercream
  with a sprinkling of chocolate shavings.

Nutrition Info