Chocolate Cupcakes With White Filing :)

• For the cupcakes:
• 1 1/4 cup cake flour
• 2/3 cup Dutch-process cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 4 large eggs, separated and at room temperature
• 2/3 cup vegetable oil
• 1 1/4 cup sugar
• 1/4 cup water
• For the filling:
• 6 tbsp. unsalted butter, softened
• 1 1/2 cups confectioners' sugar
• 3/4 cup Marshmallow Fluff
• 1 1/2 tbsp. plus 1 tsp. heavy cream
• 1/2 tsp vanilla
• For the frosting:
• 6 tbsp unsalted butter
• 4 oz semisweet chocolate chopped
• 1 1/2 tbsp corn syrup

1. Preheat the oven to 350u0b0. Lightly coat a muffin tin with non-stick cooking spray, or line with paper liners.
2. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, beat together egg yolks, canola oil, 1 cup sugar and water until combined. Add the dry ingredients and stir with spatula until just mixed.
4. In a medium bowl, beat egg whites at high speed until soft peaks form. Gradually add remaining sugar and beat until stiff and glossy. Beat one quarter of the egg whites into the batter to lighten the mixture. Add remaining whites and gently fold the mixture together until no streaks remain. Divide into the tin.
5. Bake the cupcakes about 13-15 minutes. Remove from oven and allow to cool slightly in pan before transferring them to a wire rack to cool completely.
6. To make the filling, in a medium bowl beat together the butter, confectioners' sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream until fluffy. place into a pastry bag with a long pointy tip (about a 1/4 inch tip).
7. Gently insert the tip of the pastry bag about 1/2 - inch deep into the top of each cupcake and lightly squeeze in some of the filling. Fill till you see the top rise slightly (do not overfill, the cupcake will fall apart).
8. To make the frosting, in a small saucepan on med/low heat, melt the butter.
9. Remove from heat and stir in chocolate and corn syrup. keep at room temperature.
10. After you have filled the cupcakes dip the cakes upside down into the chocolate and set to let dry. After the chocolate has dried and set use the remaining filling to give the decorative loops on top

cake flour, dutch, baking powder, baking soda, salt, eggs, vegetable oil, sugar, water, unsalted butter, sugar, marshmallow fluff, heavy cream, vanilla, butter, chocolate, corn syrup

Taken from www.epicurious.com/recipes/member/views/chocolate-cupcakes-with-white-filing-50132257 (may not work)