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Black Velvet Marshmallow Cupcakes

Indulge in these rich and decadent black velvet cupcakes topped with fluffy marshmallow frosting. Perfect for special occasions or a sweet treat, these cupcakes blend a unique chocolatey flavor with a delightful creaminess.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 muffin tin (12-cup)
  • 12 cupcake liners
  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 electric mixer (optional)
  • 1 piping bag with star tip for frosting
  • 1 cooling rack

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 2 teaspoons black food coloring Adjust according to preference.
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.5 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff

Instructions
 

  • Preheat your oven to 350°F (175°C). Line the muffin tin with cupcake liners.
  • In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
  • In another bowl, mix together the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and black food coloring until well blended.
  • Gradually add the wet ingredients to the dry ingredients, stirring gently until combined. Do not overmix.
  • Fill each cupcake liner about two-thirds full with batter.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
  • While the cupcakes are cooling, prepare the marshmallow frosting. In a mixing bowl, beat the softened butter with an electric mixer until creamy.
  • Gradually add the powdered sugar and mix well. Then, mix in the heavy cream and vanilla extract until smooth.
  • Fold in the marshmallow fluff until fully incorporated.
  • Once the cupcakes have cooled completely, use a piping bag to swirl the marshmallow frosting onto each cupcake.
  • Optionally, you can sprinkle some cocoa powder or chocolate shavings on top for an elegant finish.

Notes

For an extra pop of flavor, consider adding a few chocolate chips to the cupcake batter.
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Feel free to adjust the amount of black food coloring according to your preference, but keep in mind that it enhances the visual aspect of the cupcakes.