Chocolate Cupcakes with Toasted Marshmallow Swirls

This recipe is a rich chocolate cake cupcake topped with homemade toasted marshmallow topping. Below is a link to a tutorial on marshmallow making as well a link to the chocolate cake. Lots of marshmallow recipes call for egg whites. I didn't want to bother with the extra steps and honestly I wasn't entirely sure which of my unlabeled bags in the freezer was egg whites and which was breastmilk, so I found one that didn't use them. Here is a tutorial on marshmallows without egg whites or breastmilk. In the final steps of making the marshmallows I put the fluff into a gallon zip-lock bag, cut off the corner and piped it on the cooled cupcakes. Then I used a torch to toast the tops.

Makes 24 Chocolate Cupcakes

Ingredients
1 3/4 cups flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
1 cup milk mixed with 1 Tbsp white vinegar (or buttermilk)
1/2 cup butter, melted
1 Tbs vanilla bean paste (or vanilla extract)
1 cup hot coffee

Directions
Preheat oven to 350. Grease and flour 24 cupcake cups. Mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Add eggs, milk and vinegar, melted butter and vanilla bean paste. Mix until smooth. Stir in hot coffee, batter will be runny. Pour into pans and bake until a toothpick inserted in the center comes out with moist crumbs (about 18 minutes). Cool 10 minutes in pan then move to a cooling rack. Frost when fully cooled.