Black Velvet Marshmallow Cupcakes
These indulgent Black Velvet Marshmallow Cupcakes combine the richness of chocolate and a hint of red color to create a striking dessert. Topped with fluffy marshmallow frosting, these cupcakes are perfect for special occasions or any sweet tooth craving.
Equipment
- 1 cupcake baking tray
- 12 cupcake liners
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 oven
- 1 cooling rack
- 1 piping bag (optional, for frosting)
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 cup granulated sugar
- 0.25 cup water
- 0.25 teaspoon cream of tartar
- 2 large egg whites
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake baking tray with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and white vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cupcakes cool, prepare the marshmallow frosting. In a saucepan, combine sugar, water, and cream of tartar over medium heat. Stir until the sugar dissolves.
- Once the sugar has dissolved, increase the heat and let the mixture boil without stirring until it reaches the soft-ball stage (240°F or 115°C).
- While the sugar mixture is boiling, beat the egg whites and salt in a mixing bowl until stiff peaks form.
- Carefully pour the hot sugar mixture into the egg whites while beating continuously. Beat for about 5-7 minutes until the frosting is glossy and holds stiff peaks.
- Add the vanilla extract and mix until well incorporated.
- Once the cupcakes are completely cool, frost them using a piping bag or a spatula with the marshmallow frosting.
- Optionally, you can use a kitchen torch to lightly toast the frosting for a s'mores effect.
Notes
Store the cupcakes in an airtight container at room temperature for up to 3 days. Make sure to let the cupcakes cool completely before frosting to prevent the frosting from melting. Feel free to add chocolate shavings or sprinkles on top for extra decoration.