Chocolate Cupcakes with Fluffy Marshmallow Buttercream

Name: Chocolate Cupcakes with Fluffy Marshmallow Buttercream
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 24 cupcakes
Ingredients: 3 c. all-purpose flour; 6 T. cocoa powder; 1 tsp. kosher salt; 2 c. sugar; 1 T. espresso powder; 2 tsp. baking soda; ⅔ c. vegetable oil; 2 T. vinegar; 2 c. cold water; 1 T. pure vanilla extract; 2 c. unsalted butter; 5 c. powdered sugar; ½ tsp. kosher salt; 2 T. half and half; 1 T. pure vanilla extract; 1 13 oz. container marshmallow creme (use a new container, so it's fresh and ultra fluffy); chocolate shavings

User Reviews

4.5

66 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr
Servings
24 cupcakes
Calories
418 kcal
Course
Cake
Cuisine
American

Chocolate Cupcakes with Fluffy Marshmallow Buttercream

Iris Warren

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This cupcake has won over children and adults alike. A moist and delicious chocolate cupcake is adorned with a big scoop of the fluffiest marshmallow buttercream. So fun!

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Ingredients

Servings

for the chocolate cupcakes:

3 c. all-purpose flour
6 T. cocoa powder
1 tsp. kosher salt
2 c. sugar
1 T. espresso powder
2 tsp. baking soda
⅔ c. vegetable oil
2 T. vinegar
2 c. cold water
1 T. pure vanilla extract

for the fluffy marshmallow buttercream:

2 c. unsalted butter at room temperature
5 c. powdered sugar
½ tsp. kosher salt
2 T. half and half
1 T. pure vanilla extract
1 13 oz. container marshmallow creme (use a new container, so it's fresh and ultra fluffy)
chocolate shavings

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Instructions

for the chocolate cupcakes: Preheat oven to 350° F. Line 2 regular size cupcake pans with 24 paper liners and set aside.
In a large bowl, whisk all dry ingredients to combine. Make 3 large holes in the dry ingredients.
In a separate smaller bowl, combine oil and vinegar. Pour this into the 3 holes of the dry ingredients. Pour the water over entire mixture. Mix with a fork. Add vanilla and stir.
Divide batter evenly amongst the 24 cupcake wells. Bake for about 25 minutes, or just until a toothpick comes out clean. Remove cupcakes to wire rack to cool completely.
for the fluffy marshmallow buttercream: In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and salt, and beat on low to incorporate. Add half and half and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 minutes, occasionally scraping down the sides and bottom of the bowl. Then add marshmallow creme and mix on medium speed until just combined.
to assemble cupcakes: Use a large 4-tablespoon scoop to top each cupcake with a round of marshmallow buttercream. Gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream onto the cupcake. The marshmallow buttercream recipe makes enough frosting for 24 cupcakes frosted in this generous manner. Top the marshmallow buttercream with a sprinkling of chocolate shavings.

Equipments used:

Notes

from a farmgirl's dabbles

Nutrition Information

Show Details

Serving 1 Calories 418kcal (21%) Carbohydrates 54g (18%) Protein 2g (4%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 10g Cholesterol 41mg (14%) Sodium 255mg (11%) Fiber 1g (4%) Sugar 41g (82%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 418 kcal

% Daily Value*

Serving	1
Calories	418kcal	21%
Carbohydrates	54g	18%
Protein	2g	4%
Fat	22g	34%
Saturated Fat	10g	50%
Polyunsaturated Fat	10g	59%
Cholesterol	41mg	14%
Sodium	255mg	11%
Fiber	1g	4%
Sugar	41g	82%