Ingredients

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup half-and-half
• 1/2 cup canola oil
• 1 tablespoon pure vanilla extract
• 1 cup boiling water
• Chocolate Ganache, recipe follows
• Marshmallow Frosting, recipe follows
• 1 cup heavy whipping cream
• 12 ounces semisweet chocolate, chopped or chips
• 8 egg whites
• 2 cups granulated sugar
• 3/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

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Instructions

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. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
3. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
4. Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
5. In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
6. Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. 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. Stir in the vanilla extract.