Chocolate Cupcakes

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with baking cups.
2. Mix the dry ingredients in a bowl: flour, cocoa powder, baking soda, and salt.
3. Whisk the oil, sugar, eggs, vanilla, and buttermilk in a large bowl until smooth.
4. Add the dry ingredients in two to three additions, mixing gently until the batter is smooth and fluid.
5. Fill the cupcake liners halfway with batter.
6. Bake for 14–15 minutes, until a toothpick inserted in the center comes out clean.
7. Cool the cupcakes completely before adding any frosting.

Marshmallow Frosting

1. Combine egg whites and sugar in a heatproof bowl.
2. Heat over a double boiler until sugar dissolves and mixture reaches 160°F / 71°C.
3. Whip on medium-high speed for 5–10 minutes until thick, glossy, and stiff peaks form.
4. Add vanilla.
5. Pipe onto cupcakes in a tall swirl and freeze 30 minutes until firm.

Chocolate Shell

1. Melt chocolate and oil together over low heat.
2. Transfer to a deep bowl or glass.
3. Dip frozen cupcakes upside down into chocolate.
4. Let excess drip off and allow shell to harden completely before serving.