Heat your oven to 350°F.

Place liners in muffin cups.

In a large mixing bowl, sift the sugar, cake flour, dark cocoa powder, baking powder, baking soda and salt together.

Add the eggs, milk, applesauce and extract. Beat on medium for 2 minutes.

Stir in the boiling water.

Spoon the batter into the liners and bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool slightly about 5 minutes.

Scoop out the top center of the cupcake about 1" wide and stuff a marshmallow down in the cupcake. It's okay if the marshmallow is over the top of the cupcake. The heat will start to melt the cupcake and you can gently press the marshmallow down futher if you actually care. Set aside and allow to cool completely before frosting.

In a large mixing bowl, cream the butter, vanilla and milk together on medium speed for 2 minutes, until smooth.

Switch to low and add the powdered sugar a little at a time and then the dark cocoa powder a little at a time until combined. Once combined, turn back up to medium for approximately 2 minutes or so.

Fold the marshmallow creme into the chocolate frosting mixture until you can no longer see the marshmallow.

Use a piping bag or ziplock baggie to pipe the icing on top of the cupcakes.

Top the cupcakes with Marshmallow Bits, if desired.