Bunny Tail Cupcakes

Pre-heat the oven to 350° F, and line muffin tin/s with cupcake liners.
In a large mixing bowl, whisk together the sugar, flour, and cocoa powder.
In a medium saucepan, bring the butter, oil, and water to a boil.
Then remove the mixture from the heat, and mix together with the flour mixture.
In a separate bowl, dissolve the baking soda in the buttermilk by whisking together for a minute or so.
Then beat the eggs in with that buttermilk mixture.
Add the egg mixture and vanilla extract to the flour mixture in the mixing bowl, and mix well.
Pour the cupcake batter into the prepared muffin pan/s, and bake at 350° for about 15-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for about 10 minutes before removing to a wire rack to cool completely.

In a medium mixing bowl, whisk together the powdered sugar and cocoa powder. Set aside.
In a medium saucepan, melt the butter into the buttermilk, but do not boil. Remove from the heat when all the butter has melted.
Then beat in the powdered sugar mixture 'til you have a spreadable consistency for frosting.
Whisk in the vanilla extract, and it's ready to go.

Once your cupcakes have baked and cooled, frost to whatever thickness you prefer.
Then apply a thin layer of marshmallow cream; it's ok if the marshmallow cream mixes just a bit with the chocolate frosting. This mixture will allow the mini marshmallows to really adhere to the top of the cupcake without sliding off.
Slice or tear each mini marshmallow in half.
Place the marshmallows all over the top of each frosted cupcake, adding more marshmallow halves 'til the top of each cupcake is covered, resembling a fluffy bunny tail.

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