If you’re looking for a fun and tasty dessert, try these Black Velvet Marshmallow Cupcakes! They are rich, fluffy, and topped with a delicious marshmallow cream. Perfect for any gathering!
Why Make This Recipe
Making these cupcakes is a great idea because they are easy to prepare and always a crowd-pleaser. The rich black cocoa gives them a unique flavor, while the sweet marshmallow topping makes them irresistible. Plus, they’re perfect for birthdays, holidays, or just a sweet treat after dinner!
How to Make Black Velvet Marshmallow Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup black cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon white vinegar
- 1 cup unsalted butter, softened
- 1 jar (7 oz) marshmallow creme
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the marshmallow cream topping, beat the softened butter until creamy, then add the marshmallow creme and beat until smooth.
- Gradually add the powdered sugar, beating on low until combined, then increase speed to high and beat until fluffy.
- Stir in the vanilla extract until well combined.
- Once cooled, pipe or spread marshmallow cream topping onto each cupcake.
How to Serve Black Velvet Marshmallow Cupcakes
These cupcakes are best served fresh but can also be enjoyed the next day. They are great for parties or simply as a treat after dinner. Pair them with a glass of milk or a hot cup of coffee for a delightful experience!
How to Store Black Velvet Marshmallow Cupcakes
Store your cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week.
Tips to Make Black Velvet Marshmallow Cupcakes
- Make sure your eggs and buttermilk are at room temperature for the best texture.
- Do not overmix the batter to keep your cupcakes light and fluffy.
- You can use a piping bag for the marshmallow topping to make it look extra special.
Variation
You can add chocolate chips to the batter for an extra chocolatey flavor. You can also use different gel colors to tint the marshmallow cream to match any occasion!
FAQs
1. Can I use regular cocoa instead of black cocoa?
Yes, but the flavor and color will be different. Black cocoa gives a richer taste.
2. How can I make the marshmallow cream more stable?
You can add a tablespoon of cornstarch to the powdered sugar when mixing for more stability.
3. Can I freeze these cupcakes?
Yes, you can freeze them without the topping. Make sure to wrap them well in plastic wrap and store in an airtight container.