For the marshmallow frosting:
Prepare the cupcakes:
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Preheat the oven to 350 degrees F.
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Place the sugar, all-purpose flour, cake flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
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Mix in the butter on low speed, until the mixture resembles damp sand.
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Stir in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
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Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well combined.
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Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake’s structure.
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Divide the batter equally between 32 wells of a cupcake pan.
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Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
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Cool completely before frosting.
Prepare the frosting:
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Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
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While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
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Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
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Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
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Place the remaining 1 cup of sugar in a small pot, along with the water.
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Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
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In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
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When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.
Frost and glaze the cupcakes:
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Pipe frosting onto each cupcake. Chill the cupcakes in the refrigerator or freezer until frosting is completely firm (approx. 20-30 minutes).
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Using a double boiler (or the microwave in 15-20 second increments), melt the chocolate and oil together, stirring until completely melted.
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Let the mixture cool for 10 minutes.
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Hold the cupcake from the bottom and quickly dip into the melted chocolate to coat the frosting.
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Place on a wire rack with parchment or paper towels underneath to catch any dripping chocolate. Repeat with the remaining cupcakes.
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Chill for 30 minutes to set the chocolate. Cupcakes will keep in the refrigerator for up to one week.
Serving: 1cupcake, Calories: 252kcal, Carbohydrates: 34g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 93mg, Potassium: 163mg, Fiber: 2g, Sugar: 26g, Vitamin A: 261IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 1mg
