Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

Cupcakes:

Preheat oven to 350.

In a large bowl, sift the dry ingredients together. Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.

Bake for 20-24 minutes.

Cookie Dough Balls:

Cream butter and sugars until light and fluffy, about three minutes. Beat in peanut butter along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips.

Spoon a scant tablespoons size amount of dough in your hand. Roll into a ball and place on a cookie sheet. Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

Meringue:

In a large pot, bring about 2 inches of water to a simmer.

Whisk together egg whites, sugar, corn syrup and salt.

Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Keep and eye on the mixture, it shouldn't get warm enough to cook the eggs.

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer. With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes) Beat in the vanilla extract last. Cover, and set aside until ready to frost cupcakes.

To Assemble Cupcakes:

Cut a 3/4-inch hole out of the center of the cupcakes.

Place dough balls on top of cupcakes.

Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip. Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion. Frost all cupcakes.

Turn on oven broiler.

Place cupcakes under the broiler for about 1 minute. Don't even close the broiler door. Keep an eye on them as they toast. Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.