Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cases. Brew coffee and warm milk separately.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, vegetable oil, vanilla extract, and buttermilk until just combined.
  4. Pour the wet mixture into the dry ingredients. Mix on low speed until just incorporated; do not overmix.
  5. Slowly stream the hot coffee and warm milk mixture into the batter while mixing slowly. The batter will be very thin; this is correct.
  6. Divide the batter evenly among the 12 liners (about ¾ full). Bake for 18–20 minutes, or until a skewer inserted into the centre comes out with moist crumbs attached.
  7. Let the cakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. For the frosting, beat the softened butter until light and fluffy using an electric mixer.
  9. Gradually add the sifted powdered sugar, mixing slowly at first, then increasing speed until the mixture is light and fluffy.
  10. Gently fold in the marshmallow fluff and vanilla extract by hand using a spatula until just combined, taking care not to deflate the volume.
  11. Generously cover the cooled cupcakes with the frosting using a piping bag or offset spatula.
  12. Using a kitchen torch, carefully toast the peaks of the frosting until golden brown and lightly charred. Serve immediately.