These dark, chocolaty cupcakes crowned with fluffy toasted-marshmallow frosting are as tasty as they are beautiful. First make the cupcakes and let them cool, then get to work on the frosting by warming up egg whites and sugar over simmering water. Beat the mixture with vanilla extract until it transforms into a glossy, soft marshmallow topping. Put it into a piping bag and swirl it onto the cupcakes. For a toasty finish to the frosting, quickly broil the cupcakes or flame them with a kitchen torch. This recipe makes plenty of frosting, so be generous when topping the cupcakes and use any extra to top off a cup of hot chocolate or a scoop of ice cream.
Special equipment: You’ll need a large piping bag and a 1/2-inch star piping tip for this recipe.
You can brown the frosting under the broiler, but a small kitchen blowtorch is a nifty gadget that makes the process even easier.
For the marshmallow frosting: