Black Velvet Marshmallow Cupcakes

Hello, cupcake fans! If you love the deep richness of chocolate and the light, fluffy sweetness of marshmallow, you’re going to adore these Black Velvet Marshmallow Cupcakes. These elegant cupcakes combine a luxurious, dark velvet base with a creamy marshmallow topping, making each bite a perfect balance of rich and light flavors. Let’s dive into this delicious recipe that’s sure to impress at any gathering!

Introduction

These Black Velvet Marshmallow Cupcakes are a treat that’s as beautiful as they are delicious. The deep, almost black hue of the cupcakes comes from black cocoa powder, creating a dramatic look and a rich chocolate flavor. Topped with a marshmallow cream frosting, these cupcakes offer a contrast in both color and texture. The marshmallow cream adds a smooth, sweet topping that balances the intense chocolate flavor of the cupcakes. This recipe is perfect for any special occasion, from birthdays to Halloween celebrations.

Ingredients

To prepare these stunning Black Velvet Marshmallow Cupcakes, you’ll need:

For the Cupcakes:

  • 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

For the Marshmallow Cream Topping:

  • 1 cup unsalted butter, softened
  • 1 jar (7 oz) marshmallow creme
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Optional Tips:

  • If you want a deeper black color, a few drops of black gel food coloring can enhance the effect.
  • Substitute the vegetable oil with melted coconut oil for a subtle twist.

How to Make Black Velvet Marshmallow Cupcakes

Follow these steps to make your own delicious Black Velvet Marshmallow Cupcakes:

  1. Prepare the Cupcakes:
  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing 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 well combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cupcakes dense.
  • Fill each cupcake liner about 2/3 full with the batter.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  1. Prepare the Marshmallow Cream Topping:
  • In a large mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
  • Add the marshmallow creme and continue beating until the mixture is smooth.
  • Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until combined. Once incorporated, increase the speed to high and beat until the frosting is light and fluffy, about 3 minutes.
  • Stir in the vanilla extract until fully mixed.
  • Once the cupcakes are completely cooled, pipe or spread the marshmallow cream topping onto each cupcake.

Pro Tip: For a fancy finish, use a piping bag fitted with a large star tip to pipe the marshmallow cream onto the cupcakes.

Helpful Tips

  • Room Temperature Ingredients: Using room-temperature buttermilk and eggs helps the batter combine smoothly and bake evenly.
  • Mixing Technique: Avoid overmixing the batter, as this can lead to dense cupcakes.

Cooking Tips

  • Dark Cocoa Power: Black cocoa powder naturally gives a deep black color, but a few drops of black food coloring can make it even richer if desired.
  • Piping Techniques: Use a piping bag with a decorative tip to give the marshmallow cream topping a professional finish.

Serving Suggestions

These Black Velvet Marshmallow Cupcakes look stunning on a dessert table, especially for parties with dark or dramatic themes. Here are a few ways to make them even more special:

  • Sprinkle a few chocolate shavings on top for extra texture.
  • Add a small drizzle of dark chocolate ganache or melted chocolate over the marshmallow topping for a sophisticated touch.
  • Serve with a side of hot coffee or a creamy vanilla latte for a perfectly balanced pairing.

Nutritional Information

Calories: 450 kcal per cupcake | Servings: 12 cupcakes

Nutritional Information (per cupcake)

  • Calories: 450 kcal
  • Carbohydrates: 60g
  • Protein: 3g
  • Fat: 21g
  • Saturated Fat: 12g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 6g
  • Trans Fat: 0g
  • Cholesterol: 75mg
  • Sodium: 250mg
  • Potassium: 130mg
  • Fiber: 1g
  • Sugar: 48g
  • Vitamin A: 15% DV
  • Vitamin C: 0% DV
  • Calcium: 5% DV
  • Iron: 10% DV

Storage and Leftovers

  • Refrigerate: Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Cupcakes are best enjoyed at room temperature, so let them sit out for a few minutes before eating.

Creative Uses for Leftovers: If you have any leftover cupcakes, crumble them over a bowl of ice cream or layer them in a dessert cup with whipped cream for a cupcake parfait!

Frequently Asked Questions (FAQs)

Q: Can I use regular cocoa powder instead of black cocoa powder?
A: Yes, you can substitute regular cocoa powder, but the cupcakes will have a lighter chocolate flavor and color.

Q: Is there a way to make these cupcakes dairy-free?
A: You can substitute the buttermilk with almond or soy milk mixed with a teaspoon of vinegar and use a dairy-free butter alternative in the marshmallow cream.

Q: Can I make the frosting ahead of time?
A: Yes, the marshmallow cream topping can be made up to two days ahead. Store it in an airtight container in the refrigerator and bring it to room temperature before using.

For more delectable cupcake recipes, check out:

  • Red Velvet Cupcakes with Cream Cheese Frosting
  • Chocolate Fudge Cupcakes with Ganache
  • Classic Vanilla Bean Cupcakes with Buttercream Frosting

Conclusion

We hope you enjoy baking (and devouring!) these Black Velvet Marshmallow Cupcakes as much as we enjoyed sharing the recipe with you. They’re perfect for making any occasion a bit more special, and we’d love to hear how they turn out! Please feel free to share your own twists or toppings for these dark and dreamy cupcakes. Happy baking!

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