Step 1

Preheat oven to 350 degrees F.

Step 2

Next, cream butter and sugar.

Step 3

Add cocoa powder, boiling water, and vanilla to the cream mixture and mix well.

Step 4

Then add eggs one at a time.

Step 5

In a small mixing bowl add all dry ingredients and combine well.

Step 6

Alternate dry ingredients and sour cream to the chocolate mixture.

Step 7

Combine all ingredients, but don't over mix. The batter will be thick.

Step 8

Pour batter into cupcake holders and fill ½ of the way full. I use an ice cream scoop to measure out my batter and it works perfectly.

Step 9

Cook for 25 minutes or until a tester comes out clean.

Step 10

Cool cupcakes completely before icing.

Step 11

In a double broiler add 1½ inches of water. If you do not have a double broiler you can make one by nesting a medium size stainless still bowl over a medium size sauce pan.

Step 12

In the top boiler add egg white, granulated sugar, cream of tarter, pinch of salt, and water.

Step 13

Combine ingredients with a whisk and cook over medium heat until a candy thermometer reads 135 degrees F, or until the mixture is hot to the touch (about 5 minutes), whisk often.

Step 14

Then pour mixture into a stand mixer and add marshmallows. With the whisk attachment mix on low and increase to high for about 5 minutes or until stiff, glossy peaks form.

Step 15

If you do not have a stand mixer you can use a hand mixer, please note the mixing time will increase.

Step 16

Now you are ready to ice your hot chocolate cupcakes.

Step 17

Garnish each cupcakes with a peppermint mini marshmallow and a festive paper straw (cut each straw in half).

Step 18

Enjoy!