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Black Velvet Marshmallow Cupcakes

Black Velvet Marshmallow Cupcakes

Indulge in these luscious Black Velvet Marshmallow Cupcakes, infused with rich cocoa flavor and topped with a fluffy marshmallow frosting. Perfect for gatherings or as a delightful treat for yourself, these cupcakes are sure to impress with their unique taste and elegant appearance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer
  • 1 measuring cups and spoons
  • 1 sifter
  • 1 cupcake pan
  • 1 cupcake liners
  • 1 piping bag optional
  • 1 toothpick
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk Ensure it's at room temperature for better mixing results.
  • ½ cup vegetable oil
  • 2 large eggs Ensure they are at room temperature for better mixing results.
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • ½ cup mini marshmallows For filling.
  • 1 ½ cups marshmallow fluff For frosting.
  • optional chocolate shavings or cocoa powder For garnish.

Instructions
 

  • Preheat your oven to 350°F (175°C). Line the cupcake pan with cupcake liners.
  • In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
  • In another mixing bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Add about 3-4 mini marshmallows into the center of each cupcake batter before baking.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let them cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  • Once cooled, use a piping bag or a spatula to generously top each cupcake with marshmallow fluff.
  • Optionally, garnish with chocolate shavings or a sprinkle of cocoa powder for an extra touch.

Notes

Store any leftover cupcakes in an airtight container at room temperature for up to three days.
For an extra twist, consider adding a drizzle of chocolate ganache over the marshmallow frosting.
Ensure that the eggs and buttermilk are at room temperature for better mixing results.