Black Velvet Marshmallow Cupcakes

Black Velvet Marshmallow Cupcakes

Introduction

Black Velvet Marshmallow Cupcakes are a fun twist on classic cupcakes. They are rich, dark, and filled with fluffy marshmallow goodness. Great for any occasion, these cupcakes will wow your family and friends!

Why Make This Recipe

You should make these cupcakes because they are not only delicious but also easy to prepare. Perfect for special events or just a family treat, they bring a smile to everyone’s face. Plus, your kids will love helping you make them!

How to Make Black Velvet Marshmallow Cupcakes

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon black food coloring
• 1 cup marshmallow fluff
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup powdered sugar (for filling)
• 1 teaspoon vanilla extract (for filling)
• 1/2 cup unsalted butter, softened (for frosting)
• 1/2 cup cocoa powder (for frosting)
• 2 cups powdered sugar (for frosting)
• 1/4 cup milk
• 1 teaspoon vanilla extract (for frosting)

Directions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and black food coloring.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes. Allow to cool completely.
6. For the filling, beat the marshmallow fluff and softened butter until smooth. Gradually add the powdered sugar and vanilla extract.
7. Once the cupcakes are cooled, remove a small portion from the center of each and fill with the marshmallow filling.
8. For the frosting, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, mixing until smooth. Add milk and vanilla extract, and continue to beat until fluffy.
9. Frost the filled cupcakes and decorate as desired.
10. Enjoy!

How to Serve Black Velvet Marshmallow Cupcakes

Serve these cupcakes for birthdays, holidays, or just because! They look beautiful on a platter and taste even better. Your guests will be amazed!

How to Store Black Velvet Marshmallow Cupcakes

Keep the cupcakes in an airtight container at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week.

Tips to Make Black Velvet Marshmallow Cupcakes

• Make sure all your ingredients are at room temperature for best results.
• Don’t overmix the batter; mix just until combined.
• Let the cupcakes cool completely before adding the filling and frosting.

Variation

You can change up the filling by using chocolate ganache instead of marshmallow fluff for a rich twist!

FAQs

1. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and frost them before serving.

2. What if I don’t have black food coloring?
You can use a mixture of regular cocoa powder and extra vanilla to create a similar flavor and color.

3. Can I freeze the cupcakes?
Yes, you can freeze them without frosting for up to three months. Just be sure to wrap them well!