Black Velvet Marshmallow Cupcakes
Creamy, indulgent, and a little bit mysterious — Black Velvet Marshmallow Cupcakes are the kind of treat that turns an ordinary afternoon into a celebration.
Servings: 12 servings
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.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.