- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 6 Tbsp unsalted butter, room temperature
- 1 egg, plus 1 egg white
- 1 1/2 tsp vanilla extract
- 1/2 cup milk
Heat oven to 350 degrees F. Line a muffin tin with cupcake papers. In a large bowl, sift flour, baking powder and salt. Set aside. With a mixer, beat the sugar and butter until fluffy, about 2-3 minutes. Add egg and egg white, one at a time, then vanilla beating on low. Gradually add flour mixture in 3 portions, alternating with milk in 2 portions, ending with the flour mixture.
Fill cupcake liners about 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
Make the frosting by mixing a generous dollop of marshmallow fluff, approximately 3 tablespoons of softened butter and 1-2 cups of confectioners’ sugar. Add milk by the tablespoon until you get a good consistency for spreading. Put a quarter of the frosting into another bowl, adding 1 1/2 Tbsp of sifted cocoa powder. Frost the cupcakes with the white frosting. Use mini chocolate chips for eyes and a heart-shaped sprinkle for the mouth. Pipe chocolate frosting in lines to resemble hair and use frosting to attach a chocolate fudge Oreo to each side of the cupcake.
