Oh my goodness, let me tell you about these black velvet marshmallow cupcakes! They aren’t just your average dessert; they’re a delightful twist on the classic red velvet, and trust me, the deep, rich color is just the beginning of their charm. Imagine biting into a moist, chocolatey cupcake topped with a fluffy, cloud-like marshmallow frosting that just melts in your mouth. It’s pure bliss! What I love most about these cupcakes is how they seem to impress everyone, whether it’s a cozy family gathering or a festive party. I remember the first time I made them; my friends couldn’t believe how scrumptious they were! I mean, who doesn’t love a cupcake that looks gorgeous and tastes even better? Get ready to fall in love with these little beauties—you’ll be baking them on repeat!

Ingredients for Black Velvet Marshmallow Cupcakes

(Tip: You’ll find the full list of ingredients in the recipe card below.)

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon gel red food coloring
1 cup marshmallow fluff
1/2 cup butter, softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)

When you grab your ingredients, make sure the butter is nice and soft—this helps the frosting whip up fluffy and divine! And don’t skimp on the gel food coloring; it really brings out that gorgeous black velvet hue. Trust me, you want every bite to be as stunning as it is delicious!

How to Prepare Black Velvet Marshmallow Cupcakes

First things first, preheat your oven to 350°F (175°C). It’s super important to get that oven nice and hot, so your cupcakes rise perfectly!
While the oven is warming up, grab a large mixing bowl and whisk together the flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. This dry mixture is where the magic begins!
In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and gel red food coloring. Whisk these wet ingredients until they’re well mixed and that vibrant color shines through.
Now, pour the wet mixture into the dry ingredients. Gently mix them together until just combined. Don’t overmix! A few lumps are totally okay, and it’ll keep the cupcakes nice and tender.
Next, line a cupcake tin with liners and fill each one about two-thirds full with the batter. This will give them room to rise without overflowing, which would be a delicious disaster!
Pop those beauties into your preheated oven and bake for 20-22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Just be careful not to open the oven too soon; you want them to bake evenly!
Once baked, take them out and let the cupcakes cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This step is crucial—if they’re warm when you frost them, the marshmallow frosting will melt right off!
Now for the fun part: while your cupcakes are cooling, beat together the softened butter and marshmallow fluff in a bowl until they’re well combined and fluffy. Gradually add in the powdered sugar and the extra vanilla extract, mixing until you have a light and airy frosting that’s just begging to be slathered on those cupcakes!
Frost the cooled cupcakes generously with the marshmallow frosting, and voilà! You’ve got yourself a batch of delightful black velvet marshmallow cupcakes ready to impress!

Why You’ll Love This Recipe

**Irresistible Flavor**: The combination of rich chocolate and fluffy marshmallow frosting creates a heavenly taste that’s simply unforgettable.
**Stunning Presentation**: These cupcakes are as beautiful as they are delicious, making them a showstopper for any occasion!
**Easy to Make**: With straightforward steps and common ingredients, even beginner bakers can whip these up with confidence.
**Perfect for Any Occasion**: Whether you’re celebrating a birthday, hosting a gathering, or just treating yourself, these cupcakes fit the bill.
**Customizable**: Feel free to add your twist! Chocolate chips, nuts, or even a drizzle of caramel can make these cupcakes even more special.
**Crowd-Pleaser**: Watch how quickly these little gems disappear! Friends and family will be raving and begging for the recipe.

Tips for Success

To make sure your black velvet marshmallow cupcakes turn out absolutely perfect, here are some of my top tips:

Use Gel Food Coloring: Trust me, gel food coloring gives you that deep, rich black hue without adding too much liquid to your batter. It really makes a difference in both appearance and flavor!
Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to tough cupcakes, and nobody wants that!
Check for Doneness: Remember to do the toothpick test! Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. If it comes out with batter, they need a bit more time.
Cool Completely: Let your cupcakes cool completely before frosting them. If they’re even slightly warm, the marshmallow frosting will just melt away, and we definitely don’t want that!
Experiment with Add-Ins: Feel free to get creative! Adding chocolate chips or even nuts to the batter can bring extra texture and flavor that everyone will love.
Storage Tips: Store any leftovers in an airtight container at room temperature. They’ll stay fresh and tasty for about 2-3 days, but I doubt they’ll last that long!

With these little tips, you’re all set to create the most delightful black velvet marshmallow cupcakes that everyone will adore! Happy baking!

Variations for Your Black Velvet Marshmallow Cupcakes

If you’re like me and love to get creative in the kitchen, you’ll be thrilled to know that these black velvet marshmallow cupcakes are super versatile! Here are some fun variations to consider that can take your baking adventure to the next level:

Chocolate Ganache Frosting: For an extra indulgent treat, swap out the marshmallow frosting for a rich chocolate ganache. Just melt some chocolate with heavy cream and let it cool slightly before pouring it over the cupcakes. It’s a chocolate lover’s dream!
Peanut Butter Frosting: Whip up a creamy peanut butter frosting to spread on top. Simply beat together 1 cup of creamy peanut butter, 1/2 cup of softened butter, and 2 cups of powdered sugar until fluffy. It pairs beautifully with the black velvet flavor!
Nutty Crunch: Fold in some chopped walnuts or pecans into the cupcake batter for a delightful crunch. The nuts will add a nice texture and complement the chocolate perfectly.
Mint Chocolate: For a refreshing twist, add a teaspoon of peppermint extract to the frosting or batter. Top with chocolate shavings or crushed mint candies for a festive touch!
Fruit Swirl: Mix in some raspberry or cherry jam into the batter before baking for a fruity surprise. You can also swirl some into the frosting for an eye-catching finish that adds a burst of flavor.
Coconut Delight: Add shredded coconut to the frosting for a tropical vibe! You can even toast the coconut for an extra layer of flavor. It’s a delightful contrast against the chocolate base.

These variations are just the tip of the iceberg! Don’t hesitate to experiment and make these cupcakes your own. I guarantee that no matter what you choose, they’ll still be a hit!

Nutritional Information Disclaimer

Please note that the nutritional values provided for these black velvet marshmallow cupcakes are estimates and may vary based on the specific ingredients or brands you use. Factors such as portion sizes and preparation methods can also affect the final nutritional content. For the most accurate information, it’s always a good idea to calculate the values based on your exact ingredients. Enjoy your baking adventure and remember, it’s all about balance and enjoying those scrumptious treats!

Storage & Reheating Instructions

Now, let’s talk about how to keep your delicious black velvet marshmallow cupcakes fresh and tasty! After all, you want to savor every scrumptious bite, right?

To store your cupcakes, simply place them in an airtight container. This keeps them moist and prevents them from drying out. They’ll be good at room temperature for about 2-3 days. But let’s be real, they probably won’t last that long because they’re just too irresistible!

If you find yourself with leftovers (lucky you!), you can also refrigerate them to extend their freshness a bit longer. Just be sure to keep them sealed well, as they can absorb any odors from the fridge. If you’re planning to enjoy them later, you can freeze the cupcakes too! Wrap each one tightly in plastic wrap and then place them in a freezer-safe bag. They can last up to 2 months in the freezer. When you’re ready to indulge, just let them thaw in the fridge overnight.

As for reheating, you don’t need to! These cupcakes are best enjoyed chilled or at room temperature. If you like, you can pop them in the microwave for about 10-15 seconds to warm them slightly, but be careful not to overdo it—just a little warmth can enhance that marshmallow frosting without melting it away!

So, there you have it! With these storage tips, you can keep your black velvet marshmallow cupcakes just as delicious as the day you baked them. Enjoy every heavenly bite!

FAQ Section

How long do these cupcakes last?
They’ll stay fresh in an airtight container at room temperature for about 2-3 days. If you refrigerate them, you can stretch that a bit longer, but honestly, they’re usually gone by then!

Can I use a different type of frosting?
Absolutely! While the marshmallow frosting is a star, you can switch it up with chocolate ganache, cream cheese frosting, or even a peanut butter frosting for a delicious twist.

What if I don’t have buttermilk?
No worries! You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voila! You’ve got buttermilk.

Can I make these cupcakes gluten-free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure it has a binding agent, like xanthan gum, for the best results.

How do I serve these cupcakes?
These cupcakes are perfect on their own, but if you want to elevate them, consider adding a drizzle of chocolate sauce or sprinkling some crushed nuts on top. They also look stunning served on a pretty cake stand!

Can I freeze these cupcakes?
Definitely! Just wrap each cupcake tightly in plastic wrap and store them in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge overnight.

Can I add mix-ins to the batter?
For sure! Chocolate chips, chopped nuts, or even a swirl of fruit jam can add a delightful surprise to your cupcakes. Just fold them in gently before baking.

Black Velvet Marshmallow Cupcakes: 7 Ways to Delight

Author: Lisa
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Delicious black velvet cupcakes topped with fluffy marshmallow frosting.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, combine buttermilk, oil, eggs, vanilla, and food coloring.
Mix wet and dry ingredients until just combined.
Pour batter into cupcake liners, filling each about two-thirds full.
Bake for 20-22 minutes or until a toothpick comes out clean.
Let cupcakes cool completely.
In a bowl, beat butter and marshmallow fluff together.
Gradually add powdered sugar and vanilla, mixing until fluffy.
Frost cooled cupcakes with marshmallow frosting.

Notes

Store cupcakes in an airtight container.
Use gel food coloring for better results.
Feel free to add chocolate chips to the batter.

Nutrition

Serving Size: 1 cupcake
Calories: 300
Sugar: 25g
Sodium: 180mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: black velvet marshmallow cupcakes, dessert, baking

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