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Chocolate Cupcakes with Fluffy Marshmallow Buttercream
4.5 from 66 votes

Chocolate Cupcakes with Fluffy Marshmallow Buttercream

Chocolate Cupcakes with Fluffy Marshmallow Buttercream are tender, moist chocolate cupcakes made with cocoa, espresso powder, and a hint of vinegar for leavening. They are topped with a rich buttercream frosting incorporating marshmallow creme, which adds a light, fluffy texture and subtle sweetness. The combination delivers a balance of chocolate depth and airy frosting, making them ideal for dessert or celebrations where a soft, chocolatey treat is desired.

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

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

    Cup of Yum
  1. for the chocolate cupcakes: Preheat oven to 350° F. Line 2 regular size cupcake pans with 24 paper liners and set aside.
  2. In a large bowl, whisk all dry ingredients to combine. Make 3 large holes in the dry ingredients.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 418

% 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.