Preheat the oven to 350°. Line a muffin tin with paper liners and lightly spray with baking spray.

Set aside. In a medium sized mixing bowl combine flour, cocoa powder, baking powder, salt and baking soda. Whisk to combine and set aside. In a separate large mixing bowl combine sugar, vegetable oil and brown sugar.

Whisk well. Add in eggs and whisk to combine.

Add in buttermilk, sour cream and vanilla and mix to incorporate. Add in the black food coloring until the desired color is reached.

Add the flour mixture to the wet ingredients and mix until just combined. Spoon the batter into each of the cavities in the prepared muffin tin, filling each one about ½ way full.

Place the muffins into the preheated oven on the center rack. Bake for 26 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before frosting.

In the bowl of a stand mixer fitted with a whisk attachment add in the egg whites.

Whip until a microfoam forms, about 30 seconds. Add in the salt and cream of tartar and whisk on medium-high speed for 3-4 minutes until the mixture is big and stiff.

While the egg whites are whisking, in a small saucepan combine sugar, corn syrup and

water.

Cook over medium heat until the mixture reaches 240°. Remove from heat. With the

mixer running, stream in the sugar mixture and whisk for an additional 4 minutes.

Add in the vanilla and food coloring until the desired color is reached. (Adding the wet

ingredients will cause the fluff to get soft and soggy, but it will thicken back up) Whisk for an additional 3-4 minutes, until the sides of the mixing bowl are cool to touch.

The fluff should be very stiff. Spoon the marshmallow fluff into a piping bag that is fitted with a round piping tip.

In a microwave safe bowl combine melting wafers and shortening. Place into the microwave and heat for 1 ½-2 minutes, stopping every 30 seconds to stir.

Remove from the microwave once melted and smooth.

Once the cupcakes have completely cooled, pipe fluff on top of each cupcake to about 3” in height. Dip each marshmallow fluff topped cupcake into the hard dip shell, or use a spoon to drip the shell topping onto the fluff.

Top with sprinkles before the hard shell solidifies.