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1
For the cakes: Heat oven to 350 degrees.
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2
Coat the interior of a 12-cup muffin pan with nonstick spray.
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3
In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt.
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4
Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water.
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5
With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
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6
In a clean bowl, beat the egg whites until soft peaks form.
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7
Add the remaining 2 tablespoons sugar and beat until stiff and glossy.
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8
Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain.
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9
Divide the batter among the muffin cups, filling them halfway.
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10
Bake until risen and lightly firm, about 15 minutes.
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11
Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
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12
For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff.
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13
Add cream and beat just until smooth.
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14
Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling.
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15
(Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.)
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16
Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell.
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17
Repeat with remaining cupcakes.
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18
For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat.
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19
Stir until melted and smooth.
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20
Add the butter, stirring to combine.
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21
Dip the top of a cupcake into the frosting, flip and set aside.
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22
Repeat with remaining cupcakes.
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23
Allow frosting to set, about 20 minutes.
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24
With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake.
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25
Place in an airtight container until serving.
