🧁🖤 Black Velvet Marshmallow Cupcakes 🖤🧁
Indulge in these luscious Black Velvet Marshmallow Cupcakes! The perfect combination of rich black cocoa and fluffy marshmallow cream makes these cupcakes an irresistible treat. Follow the simple steps below to create these delicious delights at home.
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup black cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon white vinegar
For the Marshmallow Cream Topping:
1 cup unsalted butter, softened
1 jar (7 oz) marshmallow creme
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions:
1️⃣ Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2️⃣ Mix Dry Ingredients:
In a large mixing bowl, whisk together flour, granulated sugar, black cocoa powder, baking soda, and salt until well combined.
3️⃣ Combine Wet Ingredients:
In another bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar thoroughly.
4️⃣ Combine Wet and Dry Mixtures:
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5️⃣ Bake the Cupcakes:
Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes. A toothpick inserted into the center should come out clean.
6️⃣ Cool the Cupcakes:
Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
7️⃣ Prepare the Marshmallow Cream Topping:
Beat the softened butter until creamy. Add the marshmallow creme and beat until smooth. Gradually mix in the powdered sugar and vanilla extract until the topping is fluffy and spreadable.
8️⃣ Decorate the Cupcakes:
Once the cupcakes are completely cooled, top each with the marshmallow cream. Pipe it on for a decorative look or spread it with a knife for a rustic appearance.