Description
These Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting are moist and flavorful, featuring a rich vanilla cupcake base topped with a light and fluffy chocolate frosting swirled with toasted marshmallows for a decadent treat perfect for parties or special occasions.
Ingredients
Cupcake Batter
- 1 cup melted coconut oil
- 1/2 cup sour cream or plain Greek yogurt
- 3 large eggs, at room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla bean paste (or 1 tablespoon vanilla extract)
- 1 cup warm whole milk
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Whipped Chocolate Marshmallow Frosting
- 3 sticks salted butter, at room temperature
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla bean paste (or 1 tablespoon vanilla extract)
- 1/4-1/2 cups heavy cream, at room temperature
- 2 cups marshmallows
Instructions
- Preheat oven and prepare pans: Preheat the oven to 350°F (175°C). Line 18 to 20 cupcake molds with paper liners to ensure easy removal and clean baking.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted coconut oil, sour cream or Greek yogurt, eggs, brown sugar, granulated sugar, and vanilla bean paste until smooth and well combined.
- Add dry ingredients: Gradually add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Mix until just combined, ensuring there are no dry spots.
- Incorporate milk: Slowly beat in the warm whole milk until the batter is smooth and well blended, being careful not to overmix to keep the cupcakes tender.
- Fill cupcake liners and bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 22 to 30 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Avoid opening the oven too early.
- Cool cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent melting the frosting.
- Prepare frosting: In a large bowl, beat together the room temperature salted butter, powdered sugar, unsweetened cocoa powder, and vanilla bean paste until creamy and smooth.
- Add cream and whip: Add 1/4 cup of heavy cream, then whip the mixture on medium-high speed until light and fluffy. Add additional heavy cream a tablespoon at a time if needed to achieve a whipped texture that holds shape.
- Toast marshmallows: Arrange the marshmallows on a baking sheet and place under the broiler for 1 to 2 minutes or until golden and toasted. Watch carefully as marshmallows can burn quickly. Let them cool for a few minutes after toasting.
- Incorporate marshmallows into frosting: Gently fold half of the toasted marshmallows into the whipped chocolate frosting to distribute them evenly without deflating the frosting.
- Frost cupcakes: Using a spatula or piping bag, frost each cooled cupcake generously with the whipped chocolate marshmallow frosting.
- Decorate: Garnish the frosted cupcakes with the remaining toasted marshmallows on top for a decorative and delicious finish.
Notes
- For best results, bring eggs and milk to room temperature before mixing to ensure even texture.
- Vanilla bean paste can be substituted with vanilla extract if bean paste is unavailable, but the paste provides a richer vanilla flavor with visible specks.
- Use full-fat dairy products like whole milk and heavy cream for a richer cupcake and frosting.
- Watch marshmallows closely when broiling to avoid burning; remove as soon as they are toasted and golden.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Allow refrigerated cupcakes to come to room temperature before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
