Instructions

Cupcakes:

1. Preheat the oven to 350ºF. Line 2 12-cavity baking tins with 24 paper liners.
2. Whisk the flour, salt, and cocoa in a bowl to combine.
3. Beat the sugar and oil in a large bowl with an electric mixer. Add the eggs, one at a time, beating for 30 seconds and scraping down the sides fo the bowl after each addition. Mix in the red food coloring.
4. Add the dry ingredients and the buttermilk to the sugar mixture in two or three alternating additions, mixing until combined. Stir in the vanilla. Combine the vinegar and baking soda in a small bowl (it will bubble up). Fold into the batter.
5. Fill each paper liner about 2/3 full with batter.
6. Bake until a tester inserted in the center comes out clean, about 18 minutes.
7. Cool completely on a rack.

Frosting:

1. Mix the cream cheese and butter together well in a mixing bowl, beating until smooth.
2. Add in the melted marshmallows and 2 cups of the powdered sugar. Beat until combined. Continue adding powdered sugar until you reach your desired consistency.
3. Frost the cooled cupcakes with the frosting.