These Black Velvet Marshmallow Cupcakes are a rich and decadent treat, combining the deep flavors of black velvet cake with a fluffy marshmallow topping. Perfect for special occasions or whenever you crave something indulgent.
📋 Ingredients:
For the Black Velvet Cupcakes:
- 🌾 1 1/2 cups all-purpose flour
- 🍬 1 cup granulated sugar
- 🍫 1/3 cup unsweetened cocoa powder
- 🌿 1 teaspoon baking soda
- 🧂 1/2 teaspoon salt
- 🥛 1 cup buttermilk, room temperature
- 🥚 1/2 cup vegetable oil
- 🥚 1 large egg, room temperature
- 🌿 1 teaspoon vanilla extract
- 🌿 1 teaspoon white vinegar
- 🥄 1 tablespoon black food coloring
For the Marshmallow Frosting:
- 🍬 1 1/2 cups granulated sugar
- 🥛 1/2 cup water
- 🧂 1/4 teaspoon cream of tartar
- 🥚 3 large egg whites, room temperature
- 🌿 1 teaspoon vanilla extract
For Garnish (optional):
- 🍫 Chocolate shavings or sprinkles
📝 Directions:
Prepare the Black Velvet Cupcakes:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Mix Dry Ingredients:
- In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, and white vinegar. Add the black food coloring and mix well.
- Combine Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill and Bake:
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Marshmallow Frosting:
- Boil the Syrup:
- In a medium saucepan, combine the granulated sugar, water, and cream of tartar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.
- Stop stirring and let it boil until the syrup reaches 240°F (115°C) on a candy thermometer.
- Beat the Egg Whites:
- In a large mixing bowl, beat the egg whites until soft peaks form.
- Combine Syrup and Egg Whites:
- With the mixer on low speed, slowly pour the hot syrup into the beaten egg whites in a thin, steady stream.
- Increase the mixer speed to high and beat until the mixture is thick, glossy, and forms stiff peaks.
- Beat in the vanilla extract.
Assemble the Cupcakes:
- Frost the Cupcakes:
- Spoon or pipe the marshmallow frosting onto the cooled cupcakes.
- Garnish:
- Sprinkle with chocolate shavings or sprinkles if desired.
- Serve:
- Enjoy your delicious Black Velvet Marshmallow Cupcakes!
Preparation time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: 250 kcal per serving
💡 Notes:
- Ensure the egg whites are at room temperature for the best volume.
- If you don’t have black food coloring, you can use a combination of red, blue, and green food coloring to achieve a dark hue.
- Store any leftover cupcakes in an airtight container at room temperature for up to 2 days.