Black Velvet Marshmallow Cupcakes


Experience the ultimate fusion of rich flavors and luxurious textures with our Black Velvet Marshmallow Cupcakes recipe. These decadent treats combine the velvety richness of black velvet cake with the fluffy sweetness of marshmallow frosting, creating a dessert sensation that’s sure to captivate your taste buds. In this  article, we’ll delve into the allure of Black Velvet Marshmallow Cupcakes, share a step-by-step recipe, and offer tips for creating these irresistible delights at home.

The Allure of Black Velvet Marshmallow Cupcakes: Black Velvet Marshmallow Cupcakes offer a sophisticated twist on the classic red velvet cake, with the addition of black cocoa powder for a deeper, more intense flavor. Paired with billowy marshmallow frosting and a sprinkle of chocolate shavings, these cupcakes are a true indulgence for any occasion, from elegant dinner parties to casual gatherings with friends.


To create Black Velvet Marshmallow Cupcakes, you’ll need the following ingredients:

For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup black cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon white vinegar
For the Marshmallow Cream Topping:
1 cup unsalted butter, softened
1 jar (7 oz) marshmallow creme
2 cups powdered sugar, sifted
1 teaspoon vanilla extract


1.Prepare for Baking:

Start by preheating your oven to 350°F (175°C). Get your muffin tin ready by lining it with cupcake liners for easy removal after baking.

2.Mix Dry Ingredients:

In a sizable mixing bowl, whisk together the flour, granulated sugar, black cocoa powder, baking soda, and salt until they’re well combined.

3.Combine Wet Ingredients:

In a different bowl, thoroughly mix the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar. This mixture will add moisture and flavor to your cupcakes.

4. Combine Wet and Dry Mixtures:

Slowly incorporate the wet ingredients into the dry ingredients. Stir everything together until just combined, taking care not to overmix to ensure a tender crcrumb.

5.Bake the Cupcakes:

Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Place in the oven and bake for 18-20 minutes. Check doneness with a toothpick inserted into the center of a cupcake—it should come out clean.

6. Cool the Cupcakes:

Allow the cupcakes to cool within the pan for about 5 minutes before transferring them to a wire rack. This will prevent them from becoming sosoggy.

7.Prepare the Marshmallow Cream Topping:

While cupcakes are cooling, beat the softened butter in a large bowl until creamy. Add in the marshmallow creme and beat until smooth. Gradually mix in the powdered sugar and vanilla extract until the topping is fluffy and spreadable.

8. Decorate the Cupcakes:

Once the cupcakes have completely cooled, apply the marshmallow cream topping to each cupcake. You can pipe it on for a more decorative look or spread it with a knife for a rustic appearance.

Additional Tips:

For a richer black color in your cupcakes, consider adding a few drops of black gel food coloring to the batter.

Ensure all your ingredients, especially the buttermilk and eggs, are at room temperature to achieve the best texture in your cupcakes.

The marshmallow cream topping can be piped onto the cupcakes using a piping bag fitted with your favorite nozzle for a professional finish.

Serving and Storage Tips for Black Velvet Marshmallow Cupcakes:


  1. Presentation: Present Black Velvet Marshmallow Cupcakes on a decorative serving platter or cake stand to showcase their elegance and allure. Consider adding fresh berries or edible flowers as a garnish for a pop of color and freshness.
  2. Accompaniments: Serve Black Velvet Marshmallow Cupcakes alongside a cup of hot coffee, tea, or a glass of milk for a delightful dessert experience. You can also pair them with a scoop of vanilla ice cream for an indulgent treat.
  3. Individual Portions: Consider pre-slicing the cupcakes before serving to make it easier for guests to enjoy them. Provide small dessert plates and forks for a more formal presentation, or simply offer napkins for a casual gathering.
  4. Variety: Offer a variety of cupcakes flavors alongside the Black Velvet Marshmallow Cupcakes to cater to different preferences. Classic flavors like chocolate, vanilla, and red velvet can complement the richness of the black velvet cupcakes.


  1. Refrigeration: Store any leftover Black Velvet Marshmallow Cupcakes in an airtight container in the refrigerator to maintain their freshness. The marshmallow frosting may become slightly firm when chilled, so allow the cupcakes to come to room temperature before serving for the best texture.
  2. Consumption Timeline: Consume the leftover cupcakes within 2-3 days for optimal taste and texture. While the cupcakes will still be safe to eat beyond this time frame, they may begin to lose their freshness and flavor.
  3. Avoid Freezing: Due to the delicate nature of the marshmallow frosting, it’s not recommended to freeze Black Velvet Marshmallow Cupcakes. Freezing can cause the frosting to become watery and the texture of the cupcakes to change upon thawing.
  4. Serve Fresh: For the best taste and texture, it’s recommended to enjoy Black Velvet Marshmallow Cupcakes fresh on the day they are made or within a day of storing them. Bring them to room temperature before serving to allow the flavors to fully develop and the frosting to soften.

Variations of Black Velvet Marshmallow Cupcakes:

  1. Chocolate Hazelnut Cupcakes:
    • Incorporate chopped hazelnuts into the black velvet cupcake batter for added crunch and flavor. Fill the cupcakes with Nutella or chocolate hazelnut spread before frosting with marshmallow frosting.
  2. Raspberry Swirl Cupcakes:
    • Swirl raspberry jam or preserves into the black velvet cupcake batter before baking for a fruity twist. Top the cupcakes with marshmallow frosting and garnish with fresh raspberries for a burst of color and flavor.
  3. Cookies and Cream Cupcakes:
    • Fold crushed chocolate sandwich cookies into the black velvet cupcake batter for a cookies and cream variation. Top the cupcakes with marshmallow frosting and sprinkle with additional cookie crumbs for a delightful treat.
  4. Salted Caramel Cupcakes:
    • Drizzle each baked black velvet cupcake with homemade or store-bought salted caramel sauce before frosting with marshmallow frosting. Garnish with a sprinkle of sea salt for a sweet and salty flavor combination.
  5. Peanut Butter Chocolate Cupcakes:
    • Fill each black velvet cupcake with a dollop of peanut butter before frosting with marshmallow frosting. Drizzle melted chocolate over the top and sprinkle with chopped peanuts for a decadent chocolate-peanut butter treat.


  1. Can I use regular cocoa powder instead of black cocoa powder?
    • Yes, you can use regular cocoa powder if black cocoa powder is not available. However, black cocoa powder provides a deeper color and slightly different flavor compared to regular cocoa powder.
  2. Can I make the cupcakes ahead of time and frost them later?
    • Yes, you can bake the cupcakes ahead of time and store them unfrosted in an airtight container at room temperature for up to 1 day. Frost them with marshmallow frosting just before serving for the best texture and presentation.
  3. How can I make the marshmallow frosting more stable for piping?
    • To make the marshmallow frosting more stable for piping, you can gradually add more confectioners’ sugar until you reach the desired consistency. You can also chill the frosting in the refrigerator for a short time before piping.
  4. Can I substitute marshmallow fluff with homemade marshmallow frosting?
    • Yes, you can substitute marshmallow fluff with homemade marshmallow frosting made from egg whites, sugar, and vanilla extract. However, marshmallow fluff provides a convenient and consistent option for making the frosting.
  5. How should I store leftover marshmallow cupcakes?
    • Store leftover marshmallow cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best taste and texture.
  6. Can I freeze marshmallow cupcakes?
    • While you can freeze marshmallow cupcakes, the texture of the frosting may change slightly upon thawing. It’s best to freeze unfrosted cupcakes and frost them after thawing for the best results.
  7. How do I prevent the cupcakes from sinking in the middle?
    • To prevent cupcakes from sinking in the middle, avoid overmixing the batter and ensure that the oven temperature is accurate. Additionally, do not open the oven door frequently while baking, as this can cause the cupcakes to sink.
  8. Can I use a different frosting instead of marshmallow frosting?
    • Yes, you can use different frostings such as cream cheese frosting, chocolate ganache, or buttercream frosting instead of marshmallow frosting. Choose a frosting that complements the flavor of the cupcakes.
  9. Can I omit the chocolate shavings garnish?
    • Yes, you can omit the chocolate shavings garnish if desired. You can also garnish the cupcakes with sprinkles, cocoa powder, or a drizzle of chocolate sauce for added decoration.
  10. How can I make these cupcakes gluten-free?
    • You can make gluten-free black velvet cupcakes by using a gluten-free all-purpose flour blend in place of regular flour. Ensure that all other ingredients used are also gluten-free to avoid cross-contamination.


Treat yourself and your loved ones to the indulgent flavors of Black Velvet Marshmallow Cupcakes. With their rich black velvet cake base and fluffy marshmallow frosting, these cupcakes are a dessert sensation that’s sure to impress. Whether served as a sweet finale to a special dinner or enjoyed as a delightful treat any time of day, Black Velvet Marshmallow Cupcakes are the perfect way to satisfy your sweet cravings. Gather your ingredients, follow our simple instructions, and prepare to delight in the luxurious flavors of these irresistible cupcakes!

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