Chocolate Cupcakes

1. Preheat oven to 350º F.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
3. In a stand mixer fitted with a paddle attachment, combine the butter and sugar for 2-3 minutes on medium speed until light and fluffy.
4. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed. Add vanilla.
5. With the mixer on low, add the buttermilk.
6. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
7. Using a 2 tablespoon cookie scoop, carefully scoop 2 tablespoon of batter into each cupcake liner. Scrape down the sides of the bowl and split the remaining batter among the cupcakes until they look even.
8. Bake for 22-24 minutes until a toothpick inserted in the center comes out clean.
9. Let the pan cool on the cooling rack for 15 minutes before gently pulling the cupcakes out of the pan and letting them cool completely on the cooling rack.

Marshmallow Topping

1. Once the cupcakes are cooled, stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.
2. Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 4-5 minutes until stiff peaks have formed.

Assembly

1. Scoop the meringue into a pastry bag fitted with an Ateco 807 or similar piping tip.
2. Starting in the middle of the cupcake, hold the piping bag upright and apply pressure to pipe straight down. Swirl in a clockwise motion as you pipe, staying close to the center so that the marshmallow fluff stacks on top of the first layer in a beautiful swirl design.
3. Melt the bittersweet chocolate in a small bowl. Transfer to a piping bag fitted with a small piping tip like a Wilton 3 or 4.
4. Carefully pipe two little circles for eyes and one circle for a mouth on the marshmallow topping of each cupcake to make a ghost face. Enjoy!