For the Chocolate Cupcakes

Cup of Yum
1. Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
2. In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.
3. Add the granulated sugar and whisk to combine.
4. Add the flour, cocoa, and baking powder. Whisk to combine.
5. Divide the batter between the cupcake wells, filling each one about ⅔ of the way full.
6. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Transfer the cupcakes to a wire rack and cool completely before icing.

For the Marshmallow Meringue Frosting

1. Bring a small pot of water to a simmer over medium heat.
2. Place a heatproof bowl over the simmering water and add the egg whites and sugar to the bowl. Whisk constantly until the sugar has dissolved and the egg mixture has reached 160°F on an instant-read thermometer, about 5 minutes.
3. Transfer the egg whites to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until stiff peaks form, about 5 minutes.
4. With the mixer on low speed, slowly add the marshmallow fluff and vanilla extract. Turn the mixer to high and whip until stiff peaks form again, about 3 minutes.
5. Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired. Garnish with mini marshmallows or chocolate sprinkles.