CUPCAKES

1. Preheat oven to 350 degrees. Line two 12-count cupcake pans with paper liners. Set aside.
2. In a medium bowl, sift together the cake flour, baking powder, baking soda and salt. Set aside.
3. To the bowl of a stand mixer, using the paddle attachment, add the butter, granulated sugar, vanilla and oil. Mix on medium speed to combine. Add the eggs, one at a time, mixing well after each addition. Add the dry ingredients and buttermilk alternately, beginning and ending with the dry ingredients. Stop after each addition and scrape down the sides of the bowl and under the paddle attachment. Once the last addition of dry ingredients is added, do not over mix.
4. Fill cupcake liners halfway full (no more or they will overflow). You will have batter left in your mixing bowl. You will bake more cupcakes when the first ones come out of the oven. Bake for about 20 minutes until the tops spring back when touched. Remove from the oven and allow to cool in pans for at least five minutes and transfer to a wire rack to completely cool.
5. Line one of the cupcake pans again with about 6 or 7 paper liners. Fill the liners with the remaining batter and bake again for about 20 minutes.

SWISS MERINGUE

1. Add the egg whites, sugar, salt and cream of tartar to a medium heatproof bowl, (or to the heatproof bowl of a stand mixer). Whisk to combine.
2. Place bowl over a medium pan of simmering water. Make sure water does not touch the bottom of the bowl.
3. Whisk egg white mixture constantly for up to 3-4 minutes until the sugar has completely dissolved. Check by rubbing a small amount of the mixture between two fingers. If it feels smooth and no longer grainy or gritty, it’s ready to be removed from the pan of water. Add the vanilla.
4. Pour the mixture into the bowl of a stand mixer, if you don’t already have it in the mixer bowl. Whisk mixture on low speed for a few seconds, gradually increasing speed to high. Whisk until mixture becomes stiff, and looks glossy and satiny. Peaks should stand on their own.
5. Using a Wilton 1M tip, attached to a piping bag. pipe the meringue onto the tops of the cupcakes. Place the cupcakes in the freezer while you melt and cool the chocolate. 

CHOCOLATE SHELL

1. Add the chopped chocolate to a microwave safe bowl. Microwave for 30 seconds. Stir with a spoon. Microwave in one to two 15 second increments, stirring after each one, until the chocolate is melted and smooth. Allow it to cool for at least 5 to 8 minutes until cool before dipping cupcakes in it.
2. Turn each chilled cupcake upside down and quickly dip the cupcake into the chocolate.