EASY TO COOK

🧁🍫 Black Velvet Marshmallow Cupcakes 🍫🧁

by

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:

  1. Preheat Oven:
  • Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
  1. Mix Dry Ingredients:
  • In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
  1. 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.
  1. Combine Ingredients:
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  1. 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:

  1. 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.
  1. Beat the Egg Whites:
  • In a large mixing bowl, beat the egg whites until soft peaks form.
  1. 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:

  1. Frost the Cupcakes:
  • Spoon or pipe the marshmallow frosting onto the cooled cupcakes.
  1. Garnish:
  • Sprinkle with chocolate shavings or sprinkles if desired.
  1. 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.