Indulge your sweet tooth with a delightful twist on a classic favorite: Black Velvet Marshmallow Cupcakes. These decadent treats combine the rich, velvety texture of traditional Black Velvet cake with the fluffy, pillowy sweetness of marshmallow frosting, creating a dessert that is as visually stunning as it is delicious. The dark, moist chocolate cupcake base is perfectly complemented by the light and airy topping, resulting in a harmonious blend of flavors and textures that will leave your guests craving more.

Cupcakes have taken the dessert world by storm, becoming a beloved choice for celebrations, casual gatherings, and everything in between. Their versatility invites endless creative variations, sparking interest and exciting new combinations. Black Velvet Marshmallow Cupcakes not only continue this trend but also elevate it to new heights. With their striking appearance and unexpected flavor profile, these cupcakes promise to impress not just your taste buds but also your aesthetic senses. Get ready to explore this sensational combination and dive into a baking adventure that is sure to become a go-to recipe in your collection.

What Are Black Velvet Marshmallow Cupcakes?

Black Velvet Marshmallow Cupcakes are a luxurious twist on the traditional cupcake, defined by their rich, dark chocolate flavor and unique texture. The term “Black Velvet” refers to the deep, dark color of the cake, which is achieved through the use of cocoa powder and black food coloring. This combination creates a cupcake that is visually striking and indulgently delicious, appealing to chocolate lovers and dessert enthusiasts alike.

The crowning glory of these cupcakes is their fluffy, pillowy marshmallow frosting. Made from whipped egg whites, sugar, and corn syrup, this frosting offers a light, airy sweetness that perfectly balances the rich density of the Black Velvet cupcake base. Together, they create a delightful contrast that both intrigues the palate and delivers a satisfying dessert experience.

The origins of Black Velvet cake can be traced back to the 19th century, with roots steeped in tradition and cultural significance. Initially created for special occasions, this cake has evolved into a popular choice for celebrations. In comparison to its cousin, the Red Velvet cake, the Black Velvet variation offers a more intense chocolate flavor, while Red Velvet is characterized by its subtle cocoa taste paired with a hint of tanginess from the buttermilk and cream cheese frosting. This distinction adds to the allure of Black Velvet Marshmallow Cupcakes, making them not just a treat but a conversation starter as well.

Ingredients for Black Velvet Marshmallow Cupcakes

Creating the perfect Black Velvet Marshmallow Cupcakes begins with gathering the right ingredients. Here’s a breakdown of what you’ll need to whip up this delicious treat, categorized into the essential components for both the cupcake and the marshmallow frosting.

For the Black Velvet Cupcakes

All-purpose flour: The base of the cupcake, providing structure and texture. For a gluten-free version, consider using a gluten-free flour blend.
Unsweetened cocoa powder: This rich cocoa is crucial for that deep chocolate flavor. You may substitute with Dutch-process cocoa for a milder taste.
Baking powder and baking soda: Essential leavening agents to ensure the cupcakes rise perfectly.
Sugar: Granulated sugar adds sweetness; for a healthier alternative, consider using coconut sugar.
Eggs: Binding ingredients that contribute to the overall structure of the cupcakes.
Buttermilk or alternatives: Provides moisture and a slight tang; substitutions can include yogurt or almond milk.
Vegetable oil: Adds moisture, resulting in a tender crumb. Melted butter can be used for a richer flavor.
Vanilla extract: Enhances the flavor profile; try using pure vanilla for a more robust taste.
Black food coloring: This ingredient intensifies the color of the cupcakes, making them visually appealing.

For the Marshmallow Frosting

Egg whites: The primary ingredient providing the light, fluffy texture of the frosting.
Granulated sugar: Sweetens the frosting; you can opt for superfine sugar for better dispersion.
Corn syrup: Helps stabilize the frosting, preventing it from becoming too grainy.
Vanilla extract: Adds a sweet aromatic flavor that complements the marshmallow.
cream of tartar: Stabilizes the egg whites, ensuring they whip to the desired texture.
Pinch of salt: Balances the sweetness and enhances the flavors.

Step-by-Step Recipe for Black Velvet Marshmallow Cupcakes

Creating Black Velvet Marshmallow Cupcakes involves a series of simple yet enjoyable steps that will have your kitchen filled with delightful aromas. Follow this step-by-step guide to achieve cupcake perfection.

Directions for the Cupcake Base

Preheat the oven and prepare cupcake tins: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prevent sticking.
Combine dry ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and sugar until well combined.
Mix wet ingredients: In another bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and black food coloring until smooth.
Combine dry and wet mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; some lumps are okay.
Fill cupcake tins and bake: Using a scoop or pouring from a measuring cup, fill each cupcake liner about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool completely: Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Directions for the Marshmallow Frosting

Preparing the double boiler: Fill a saucepan with a couple of inches of water and bring to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesn’t touch the water.
Whipping egg whites with other ingredients: Add the egg whites, sugar, and cream of tartar to the bowl. Whisk continuously until the mixture reaches warm and the sugar dissolves.
Beating the mixture to achieve stiff peaks: Transfer the bowl to a stand mixer and beat on high speed until stiff peaks form. Add the corn syrup and vanilla extract, mixing until well combined and glossy.
Decorating the cooled cupcakes: Once the cupcakes are completely cool, use a piping bag fitted with a large star tip to frost the cupcakes generously with the marshmallow frosting. You can also spread the frosting with a spatula for a rustic look.

Tips for Perfect Black Velvet Marshmallow Cupcakes

For the ultimate Black Velvet Marshmallow Cupcakes, consider these helpful tips to ensure a delicious outcome every time.

Ensure moist cupcakes: Avoid overmixing your batter and be mindful of baking time to prevent dry cupcakes. A toothpick should come out with a few moist crumbs, not clean.
Importance of measuring ingredients accurately: Use a kitchen scale for precise measurements, especially for flour, to maintain consistency and texture.
Alternatives for dietary restrictions: You can make a vegan version by substituting eggs with flax eggs and using plant-based milk and oil. For gluten-free options, choose a high-quality gluten-free flour blend.
Best practices for frosting application: Chill the marshmallow frosting briefly in the refrigerator to make it easier to pipe, and experiment with different piping tips for added flair.

Serving and Storing Black Velvet Marshmallow Cupcakes

Enjoy your Black Velvet Marshmallow Cupcakes fresh, but knowing how to serve and store them will keep them delicious for longer.

Recommended serving suggestions: These cupcakes make the perfect indulgent treat for birthdays, holidays, or as a special dessert alongside coffee or tea.
Ideal occasions for serving: Serve them at birthday parties, wedding receptions, or just as a delightful surprise for friends and family.
Best methods for storing leftover cupcakes: If you have leftovers, store them in an airtight container at room temperature for up to 3 days. For a longer shelf life, refrigerate them.
How to maintain the texture of marshmallow frosting: Avoid exposing the cupcakes to heat or humidity, as these can cause the frosting to lose its fluffy texture and become sticky.

Variations and Customizations

Take your Black Velvet Marshmallow Cupcakes to the next level with these variations and decoration ideas.

Flavor Variations

Adding chocolate chunks or chips: Fold in dark chocolate chips to the batter before baking for added richness and texture.
Incorporating different extracts: Experiment with almond or peppermint extract in the cupcake batter or frosting for unique flavor profiles.

Decorating Ideas

Using colored sprinkles: Top the frosted cupcakes with colorful sprinkles to make them festive and fun.
Creating themed designs for holidays: Use themed decorations for Halloween or Valentine’s Day; for instance, use orange and black sprinkles for Halloween.

Healthier Alternatives

If you want to enjoy these cupcakes with a healthier twist, consider the following suggestions.

Lower sugar or healthier frosting options: Try reducing the amount of sugar in the frosting or using natural sweeteners like honey or maple syrup.
Using natural sweeteners for the cupcake batter: Coconut sugar or stevia can be substituted for granulated sugar for a healthier option.
Exploring gluten-free and vegan variations: Use gluten-free flour blends and egg substitutes to cater to dietary needs while maintaining flavor.

FAQs Section

What is the difference between Black Velvet and Red Velvet cupcakes?

Black Velvet cupcakes boast a deeper chocolate flavor, achieved through the use of cocoa powder and black food coloring, offering a darker color and bolder taste compared to the milder cocoa taste and tangy flavor profile of Red Velvet cupcakes.

Can I use gluten-free flour for this recipe?

Yes, you can use a gluten-free flour blend. However, be aware that it may alter the texture slightly. It’s good to select a blend that contains xanthan gum or another binding agent.

How long do these cupcakes stay fresh?

When stored in an airtight container at room temperature, these cupcakes will remain fresh for about 3 days. If refrigerated, they can last for up to a week.

Can I freeze these cupcakes?

Absolutely! You can freeze the baked cupcakes without frosting. Place them in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before frosting.

What other frostings can I use?

You may switch up the frosting with a rich chocolate buttercream, cream cheese frosting, or even a ganache for a different flavor experience.

Conclusion

Recap of the joyous experience of making and enjoying Black Velvet Marshmallow Cupcakes. Call to action for readers to try the recipe and share their variations or experiences.

Additional Resources

Black Velvet Marshmallow Cupcakes

Indulge in these rich and moist black velvet marshmallow cupcakes, topped with fluffy marshmallow frosting. Perfect for any celebration or just a treat for yourself!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 4 People

Calories 300 kcal

Equipment

1 cupcake tin
1 cupcake liners
2 mixing bowls
1 electric mixer or whisk
1 measuring cups and spoons
1 rubber spatula
1 piping bag (optional)
1 cooling rack

Ingredients

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk (room temperature)
½ cup vegetable oil
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 tablespoon black food coloring (liquid or gel)
1 teaspoon white vinegar
1 cup unsalted butter (softened to room temperature)
4 cups powdered sugar
1 cup marshmallow fluff
1 teaspoon vanilla extract
1 pinch salt
additional marshmallows (for decoration, optional)

Instructions

Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well blended.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, black food coloring, and vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
For the marshmallow frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing well.
Add the marshmallow fluff, vanilla extract, and pinch of salt. Continue to beat until the frosting is fluffy and light.
Once the cupcakes are completely cool, frost them generously with the marshmallow frosting using a piping bag or a spatula.
If desired, top with additional marshmallows for decoration.

Notes

For an extra chocolatey flavor, you can add chocolate chips to the cupcake batter.

Ensure that all your ingredients, especially the eggs and buttermilk, are at room temperature for better mixing and a more consistent batter.

Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

Delicious Black Velvet Marshmallow Cupcakes Recipe Guide

What Are Black Velvet Marshmallow Cupcakes?