Chocolate Cupcakes with Fluffy Marshmallow Buttercream
User Reviews
4.5
Chocolate Cupcakes with Fluffy Marshmallow Buttercream
Description
These chocolate cupcakes are crafted by combining all-purpose flour, cocoa powder, espresso powder, sugar, baking soda, vegetable oil, vinegar, cold water, and vanilla. The vinegar reacts with the baking soda to create a tender crumb, while the espresso powder deepens the chocolate flavor. The batter is portioned into lined cupcake pans and baked until a toothpick inserted comes out clean, producing cupcakes that are moist yet firm enough to hold the fluffy frosting.
The marshmallow buttercream is made by whipping room temperature unsalted butter until light and fluffy, then gradually adding powdered sugar and salt. Half and half, vanilla extract, and a container of fresh, ultra-fluffy marshmallow creme are incorporated to create a smooth, airy frosting. This frosting is sweet and light, complementing the chocolate cupcakes without overpowering them. Chocolate shavings may be added on top for texture and decoration.
This dessert is suitable for gatherings or everyday indulgence when a soft, rich chocolate cupcake paired with a unique marshmallow buttercream frosting is desired. The recipe yields 24 cupcakes and requires letting the cupcakes cool completely before frosting for best results.
Ingredients
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. water cold
- 1 T. vanilla extract pure
for the fluffy marshmallow buttercream:
- 2 c. butter at room temperature, unsalted
- 5 c. powdered sugar
- ½ tsp. kosher salt
- 2 T. half and half
- 1 T. vanilla extract pure
- 1 marshmallow creme 13 oz. container, fresh and ultra fluffy
- chocolate shavings
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.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
- Use fresh marshmallow creme for optimal fluffiness in the buttercream.
- Whip butter thoroughly for about 8 minutes to achieve the best frosting texture.
- Chocolate shavings can be added as a garnish for extra texture and appearance.
- Store frosted cupcakes in a cool place to maintain buttercream consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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