These decadent cupcakes blend the deep, rich taste of black cocoa with a sweet and airy marshmallow topping for a truly heavenly dessert experience. 

Ingredients:

For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup black cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon white vinegar
For the Marshmallow Cream Topping:
1 cup unsalted butter, softened
1 jar (7 oz) marshmallow creme
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Instructions:
 Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
 Dry Ingredients: Whisk together flour, sugar, cocoa, baking soda, and salt.
 Wet Ingredients: Mix buttermilk, oil, eggs, vanilla, and vinegar.
 Combine: Merge the wet and dry ingredients, stirring just until combined.
 Bake: Fill liners two-thirds full and bake for 18-20 minutes.
 Cool: Allow cupcakes to cool for 5 minutes in the pan, then move to a wire rack.
 Marshmallow Topping: Beat butter, add marshmallow creme, and gradually mix in powdered sugar and vanilla until fluffy.
 Decorate: Frost cooled cupcakes with the marshmallow topping.