Go Back
Black Velvet Marshmallow Cupcakes

Black Velvet Marshmallow Cupcakes

Indulge in these rich and moist black velvet marshmallow cupcakes, topped with fluffy marshmallow frosting. Perfect for any celebration or just a treat for yourself!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 cupcake tin
  • 1 cupcake liners
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 piping bag (optional)
  • 1 cooling rack

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 tablespoon black food coloring (liquid or gel)
  • 1 teaspoon white vinegar
  • 1 cup unsalted butter (softened to room temperature)
  • 4 cups powdered sugar
  • 1 cup marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • additional marshmallows (for decoration, optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well blended.
  • In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, black food coloring, and vinegar until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
  • For the marshmallow frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing well.
  • Add the marshmallow fluff, vanilla extract, and pinch of salt. Continue to beat until the frosting is fluffy and light.
  • Once the cupcakes are completely cool, frost them generously with the marshmallow frosting using a piping bag or a spatula.
  • If desired, top with additional marshmallows for decoration.

Notes

For an extra chocolatey flavor, you can add chocolate chips to the cupcake batter.
Ensure that all your ingredients, especially the eggs and buttermilk, are at room temperature for better mixing and a more consistent batter.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.