Creamy, indulgent, and a little bit mysterious — Black Velvet Marshmallow Cupcakes are the kind of treat that turns an ordinary afternoon into a celebration. With a deep, velvety chocolate base colored to dramatic perfection and a pillowy marshmallow center, these cupcakes are comforting and show-stopping at the same time. Fun fact: marshmallow centers were popularized in boxed cakes decades ago because they kept cupcakes moist longer — a perfect trick for busy bakers!
This recipe is special because it’s simple, quick to put together, and family-friendly, making it ideal for weeknight baking or a weekend bake sale. If you liked our other chocolate treats, you’ll enjoy how these contrast a classic cupcake with a gooey marshmallow surprise — try the Black Velvet Marshmallow Cupcakes recipe on our site for even more tips. Ready to bake? Let’s get these little clouds into the oven!
What is Black Velvet Marshmallow Cupcakes?
Why call these cupcakes black velvet — are they wearing tuxedos? Black Velvet Marshmallow Cupcakes take the classic concept of a rich chocolate cupcake and dial up the drama with black food coloring and a creamy marshmallow filling. Curious about the name? Think of velvet cake’s silky crumb and the deep color that makes everything feel a little fancy. And after all, “the way to a man’s heart is through his stomach.” Who can resist a cupcake that’s both elegant and comfort-food cozy? Give these a try and see which friend you’ll win over first.
Why You’ll Love This:
- Decadent contrast: The deep, dark cake with a light, gooey marshmallow center creates a delightful texture contrast that’s both rich and playful.
- Wallet-friendly: Making these at home saves money over store-bought gourmet cupcakes, and you can scale the batch to suit any gathering.
- Flavor boosters: Vanilla, cocoa, and a silky chocolate buttercream frosting elevate simple ingredients into bakery-worthy cupcakes.
Compared to a classic chocolate cupcake, these feel more indulgent because of the marshmallow surprise inside and the slightly dramatic appearance. If you enjoyed our take on layered chocolate cakes, you’ll find this recipe is quicker but just as crowd-pleasing. Now go ahead — make a batch and share them with someone special.
How to Make:
Quick Overview
This recipe is straightforward: mix dry ingredients, cream butter and sugar, combine with eggs and buttermilk, and finish with a marshmallow filling and chocolate frosting. The texture is tender and moist, the filling adds a creamy center, and the frosting brings a rich finish. Total time is about 35–45 minutes including baking and basic cooling.
Ingredients
- 1 1/4 cups all-purpose flour (measured, spooned into cup)
- 1/4 cup cocoa powder (unsweetened, sifted)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (shake or stir before measuring)
- 1 tablespoon black food coloring (gel preferred for color)
- 1 cup marshmallow fluff (for filling)
- 1/2 cup unsalted butter, softened (for filling, room temperature)
- 1 cup powdered sugar (for filling, sifted)
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup unsalted butter, softened (for frosting, room temperature)
- 1/2 cup cocoa powder (for frosting, sifted)
- 2 cups powdered sugar (for frosting, sifted)
- 1/4 cup milk (for frosting, add more if needed)
- 1 teaspoon vanilla extract (for frosting)
Directions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the 1 1/4 cups flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the 2 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract and 1 tablespoon black food coloring until the batter is evenly dark.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with 1/2 cup buttermilk. Start and finish with the dry ingredients, mixing just until combined—do not overmix.
- Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted near the edge (not in the center hole) comes out clean. Allow cupcakes to cool completely on a wire rack before filling.
- For the filling, beat 1 cup marshmallow fluff with 1/2 cup softened butter until smooth. Gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract, beating until you have a pipeable, slightly thick filling.
- Once the cupcakes are cooled, remove a small portion from the center of each cupcake using a small knife or a cupcake corer. Spoon or pipe the marshmallow filling into each cavity, leaving a smooth top.
- For the frosting, beat 1/2 cup softened butter until creamy. Gradually add 1/2 cup cocoa powder and 2 cups powdered sugar, mixing until smooth. Add 1/4 cup milk and 1 teaspoon vanilla extract, then continue to beat until fluffy. Adjust thickness with more milk or powdered sugar as needed.
- Frost the filled cupcakes with a spatula or piping bag and decorate as desired — a dusting of cocoa, chocolate shavings, or a mini marshmallow on top works beautifully.
- Enjoy! Serve at room temperature for the best texture and flavor.
What to Serve With:
Pair these cupcakes with light and refreshing drinks or contrasts in texture:
- A simple mixed-berry salad to add brightness
- Cold milk or a frothy latte to complement the chocolate
- Vanilla ice cream for an extra dessert plate
- Fresh orange slices or a citrus spritz to cut through richness
- For parties, set out a small fruit platter and coffee station to balance sweetness
Top Tips for Perfecting:
- Ingredient swaps: If you don’t have buttermilk, use 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Coloring tip: Use gel food coloring for deep color without thinning the batter.
- Filling consistency: If the marshmallow filling is too runny, add a bit more powdered sugar a tablespoon at a time until pipeable.
- Baking check: Don’t rely solely on center toothpicks—because of the marshmallow center you want to ensure the cake base is set by checking near the edge.
- Avoid overmixing: Mix until just combined to keep cupcakes tender.
- Flavor boost: Add a pinch of espresso powder to the batter to intensify the chocolate flavor subtly.
Storing and Reheating Tips:
- Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
- Freezing: Wrapped tightly, unfrosted cupcakes freeze well for up to 2 months. Thaw in the refrigerator overnight, then fill and frost when ready to serve.
- Frosted cupcakes: If frosted, store in a single layer in an airtight container in the fridge for up to 3 days.
- Reheating: For a fresh-from-the-oven feel, warm a cupcake in the microwave for 8–10 seconds (check frequently) to soften the marshmallow center.
FAQs
Can I make these cupcakes without black food coloring?
Yes — omit the black food coloring for a classic chocolate cupcake. The flavor won’t change, only the dramatic appearance.
Is marshmallow fluff safe to bake with?
Absolutely. Marshmallow fluff is stable and designed for spreading and filling; it won’t collapse when scooped into the cooled cupcakes.
Can I use store-bought frosting instead of making my own?
Yes, store-bought frosting works well. Choose a rich chocolate buttercream for the closest flavor match.
How do I prevent cupcakes from sinking in the middle?
Avoid opening the oven too early, ensure leavening is measured correctly, and don’t overfill the liners. Bake at the correct temperature.
Can I prepare components ahead of time?
You can make the frosting and filling a day ahead and store them covered in the fridge. Bring to room temperature and re-whip briefly before using.
Conclusion
These Black Velvet Marshmallow Cupcakes are a delightful mix of dramatic looks and comforting flavors — easy enough for a weekday treat and special enough for celebrations. They’re forgiving for bakers of all skill levels and excellent for sharing with family or friends. For a classic inspiration and another take on deep-hued velvet cupcakes, check out Black Velvet Cupcakes – Sugar & Sparrow and see how different bakers put their spin on the timeless cake. Enjoy baking and be sure to share your results with loved ones!
Black Velvet Marshmallow Cupcakes
Equipment
- Muffin Tin
- Mixing Bowl
- Hand Mixer
Ingredients
Dry Ingredients
- 1.25 cups All-purpose flour Measured, spooned into cup
- 0.25 cup Cocoa powder Unsweetened, sifted
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Wet Ingredients
- 0.5 cup Unsalted butter Softened, room temperature
- 1 cup Granulated sugar
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk Shake or stir before measuring
- 1 tablespoon Black food coloring Gel preferred for color
Filling
- 1 cup Marshmallow fluff For filling
- 0.5 cup Unsalted butter Softened, for filling
- 1 cup Powdered sugar Sifted, for filling
- 1 teaspoon Vanilla extract For filling
Frosting
- 0.5 cup Unsalted butter Softened, for frosting
- 0.5 cup Cocoa powder Sifted, for frosting
- 2 cups Powdered sugar Sifted, for frosting
- 0.25 cup Milk For frosting, add more if needed
- 1 teaspoon Vanilla extract For frosting
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and black food coloring until the batter is evenly dark.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined—do not overmix.
- Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean. Allow cupcakes to cool completely on a wire rack before filling.
- For the filling, beat the marshmallow fluff with the softened butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until you have a pipeable, slightly thick filling.
- Once the cupcakes are cooled, remove a small portion from the center of each cupcake using a small knife or a cupcake corer. Spoon or pipe the marshmallow filling into each cavity, leaving a smooth top.
- For the frosting, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, mixing until smooth. Add the milk and vanilla extract, then continue to beat until fluffy. Adjust thickness with more milk or powdered sugar as needed.
- Frost the filled cupcakes with a spatula or piping bag and decorate as desired.
- Enjoy! Serve at room temperature for the best texture and flavor.