-
1
Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
-
2
In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.
-
3
Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes.
-
4
Stir in the boiling water until fully combined.
-
5
Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15.
-
6
Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
-
7
Dip the tops of the cupcakes in Chocolate Ganache.
-
8
Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
-
9
In a medium saucepan, bring the whipping cream to a simmer.
-
10
Take off the heat and add the chocolate.
-
11
Let the mixture sit for 5 minutes.
-
12
Whisk the mixture until smooth and creamy.
-
13
Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water.
-
14
Whisk constantly over the heat for 1 to 3 minutes.
-
15
Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes.
-
16
Stir in the vanilla extract.
