ingredients:
6 tablespoons (3/4 stick) unsalted butter, cut into cubes
8 ounces bittersweet chocolate coarsely chopped
6 large eggs separated, room temperature
1/2 cup sugar

instructions:
• preheat oven to 275 degrees.
• line mini muffin tins with paper liners.
• in a glass bowl set over simmering water, melt the butter and the bittersweet chocolate. remove from heat, let cool 5 minutes
• add the egg yolks
• using an electric mixer with the whisk attached, beat egg whites until soft peaks. add sugar, 1 tablespoon at a time until stiff peaks form. they are ready when the they appear glossy.
• add a cup of the whipped egg whites to the chocolate mixture and fold gently. when fully mixed, add entire mixture to remaining egg whites. fold mixture.
• using a 2 tablespoon ice cream scooper, fill paper cups 3/4 full.
• bake 14-18 minutes, rotating pans halfway through baking time (front to back and lower to upper shelf).
• let cool completely and then apply frosting.

Marshmallow Meringue Frosting
adapted from here
yield: 3 cups

ingredients:
4 egg whites
1 cup sugar
a large pinch of cream of tartar

instructions:
• combine egg whites, sugar, and cream of tartar in the bowl of your electric mixer.
• place bowl over a pot of simmering water and whisk until sugar is dissolved and mixture is warmed to 145 degrees F(8-12 minutes).
• remove from heat and attach bowl to your electric mixer. using the whisk attachment, beat on low speed. when foamy, turn up to high speed and beat until stiff, glossy peaks form (8-10 minutes).
• pipe frosting on to cooled cupcakes.
• using a torch, slightly burn the meringue(optional).
• these cupcakes are best eaten the day they are made.

http://www.theurbanbaker.com/flourless-chocolate-cupcakes-wmarshmallow-meringue-frosting/