Dicky Bird's Nest : Minty Mallow Cupcakes

Yes, I saw these on pinterest. I modified these by using cake mixes. Here is how I made them.

Start out with: 1 white cake mix, 1 chocolate cake mix, crushed candy canes, chocolate mint chips, peppermint extract and instant coffee.

1. Mix up the white cake mix according to the box. Add 1 tsp. peppermint extract and some crushed candy canes. Set aside. It will be pink.

2. Mix up the chocolate cake mix according to the directions add 1 tsp. instant coffee to the water. Coffee enhances the flavor of Chocolate. Stir in 1/2 the bag of the mint chips.

3. Fill the cupcake liners with 1/2 pink and 1/2 chocolate mixture. Do not stir together. Bake according to the directions.

Mix up marshmallow frosting. Here is how I did it. Recipe from: http://www.chow.com/recipes/30784-marshmallow-frosting

Start with 8 egg whites

8 large egg whites, at room temperature
2 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
2 teaspoons vanilla extract

INSTRUCTIONS

Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute. Use immediately or store in an airtight container at room temperature for up to 3 hours