Ingredients:

  • 185g all-purpose flour
  • 45g Dutch-processed cocoa powder
  • 150g coconut sugar or granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 120g plain full-fat Greek yogurt
  • 60ml vegetable oil or melted coconut oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 120ml boiling water or hot coffee
  • 2 large egg whites
  • 1 tbsp honey or light corn syrup
  • 100g granulated sugar
  • 0.25 tsp cream of tartar
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat oven to 350°F (175°C) and line two muffin tins to accommodate 15 cupcakes.
  2. In a small heat-proof bowl, whisk the boiling water or hot coffee into the cocoa powder until smooth. Let it bloom for 5 minutes.
  3. In a large bowl, sift together the all-purpose flour, 150g sugar, baking soda, baking powder, and sea salt.
  4. Add the Greek yogurt, oil, egg, and vanilla extract to the dry ingredients. Mix until combined, then slowly incorporate the bloomed cocoa mixture.
  5. Divide the batter into the prepared liners and bake for 20 minutes or until a toothpick comes out clean. Let cool completely.
  6. Prepare the filling by combining egg whites, 100g sugar, honey, and cream of tartar in a heat-proof bowl over a pot of simmering water. Whisk constantly until sugar dissolves and mixture is warm.
  7. Remove from heat and whip using a stand mixer until stiff, glossy peaks form. Fold in the vanilla bean paste.
  8. Core the center of each cooled cupcake using a paring knife or apple corer. Pipe the marshmallow filling into the centers.