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1
Preheat the oven to 350u00b0. Spray a 12-cup nonstick muffin pan with cooking spray.
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2
In a medium bowl, sift the flour and cocoa with the baking powder, baking soda and salt. In another bowl, using an electric mixer, beat the egg yolks with the canola oil, 1/2 cup of the sugar and the water.
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3
Beat in the dry ingredients at low speed until smooth.
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4
In a clean bowl, using clean beaters, beat the egg whites at high speed until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff and glossy. Beat one-fourth of the whites into the batter, then fold in the remaining whites until no streaks remain. Spoon the batter into the muffin cups, filling them halfway. Bake for 12-15 minutes, or until the cupcakes are springy when touched.
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5
Leave cupcakes to cool in pan.
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6
Filling:
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7
In a medium bowl, beat the butter with the confectioners' sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy. Transfer to a pastry bag fitted with a 1/4-inch plain round tip.
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8
Insert the tip of the pastry bag about 1/2 inch deep into the bottom of each cupcake; squeeze lightly to fill with cream.
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9
If you don't have a pastry bag, just scoop out the top of the cake and place a tbsp of filling in the cavity. trim the scooped-out cake and replace.
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10
Ganache:
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11
In a small saucepan bring 1/2 cup heavy cream to simmer. Add chopped chocolate, and stir until mixture is evenly dark. Remove from heat and add vanilla and salt.
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12
Spray tops of cupcakes with cooking spray, and immediately pour hot ganache over each cake. Place in refrigerator for ten minutes, and top with white squiggle.
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13
Cakes will easily come out of pan with a little more chilling and a butter knife.
