Halloween nights call for something dark, sweet, and fun for the family. These Black Velvet Marshmallow Cupcakes deliver a deep cocoa flavor everyone loves. You do not need fancy skills to make these look professional. They are perfect for your next spooky gathering or a cozy weekend treat.
Your kitchen will smell like deep, rich chocolate while these bake. The dark black crumb is a beautiful surprise for all your guests. It is a great way to use seasonal black cocoa powder. These are kid-approved and parent-loved treats for any occasion this year.
Why This Recipe Is a Winner
Fall nights call for cozy treats that the whole family can enjoy together. These Black Velvet Marshmallow Cupcakes are perfect for your Halloween party or autumn bake sale. The black cocoa gives them a deep color without any food dye. You will love the contrast between the dark cake and white frosting.
The fluffy marshmallow frosting tastes just like a favorite campfire treat. You will feel proud sharing these with your friends and neighbors. It is a fun and simple way to celebrate the season together. This recipe makes twelve perfect cupcakes that disappear in minutes at every party.
Simple Method
The process is broken down into small, manageable steps for you. You start by creating a well-aerated dry mix for the base. The wet ingredients emulsify quickly with just a simple hand whisk. Streaming in the boiling water creates a very thin, pourable batter. Do not worry if it looks thin; it bakes perfectly moist every time.
Simple Ingredients
Most of these items are already in your pantry or fridge. Using fresh buttermilk and eggs makes a big difference in the texture.
- 185g all-purpose flour
- 200g granulated sugar
- 45g ultra-alkalized black cocoa powder
- 5g baking powder
- 3g baking soda
- 3g kosher salt
- 1 large egg, room temperature
- 120ml buttermilk, room temperature
- 60ml vegetable oil
- 5ml vanilla extract
- 120ml boiling water
- 3 large egg whites
- 150g granulated sugar (for frosting)
- 60ml light corn syrup
- 1g cream of tartar
Step-by-Step
- Preheat convection oven to 175°C (350°F) and prepare a 12-well muffin tin with paper liners.
- Sift flour, sugar, black cocoa, baking powder, baking soda, and salt into a large mixing bowl to ensure uniform aeration.
- Whisk the egg, buttermilk, vegetable oil, and vanilla extract in a separate container until emulsified.
- Incorporate the wet ingredients into the dry ingredients using a whisk until just combined.
- Gently stream in the boiling water while whisking continuously until the batter is thin and homogenous.
- Dispense approximately 50ml of batter into each liner, filling to 60% capacity.
- Bake for 18-22 minutes until the internal temperature reaches 98°C or a probe comes out clean.
- Transfer cupcakes to a wire rack and allow to reach ambient temperature.
- Construct the frosting by combining egg whites, sugar, corn syrup, and cream of tartar in a double boiler over medium heat.
- Whisk the mixture continuously until it reaches 71°C (160°F) to ensure pasteurization and sugar dissolution.
- Transfer to a stand mixer and whip on high speed until stiff, glossy peaks form and the bowl feels cool.
- Pipe the marshmallow frosting onto the cooled cupcakes and optional: lightly toast with a culinary torch for 5-10 seconds.
Best Ways to Enjoy It
Serve these treats on a platter to show off the dark colors. They look amazing when paired with fresh fall berries or orange sprinkles. Pack them into a lunchbox for a sweet surprise during the week. Sit down with your favorite person and enjoy one with tea. They are the ultimate party showstopper for your guests.
Keep It Fresh
You can store these in an airtight container in your refrigerator. These Black Velvet Marshmallow Cupcakes will stay moist and delicious for three days. Take them out twenty minutes before serving to soften the fluffy frosting. The cake remains tender even after a day in the cold. Do not freeze the frosted cakes as the texture might change.
Recipe Tips
- Do not skip sifting the cocoa to keep your batter smooth.
- Avoid overmixing the flour to ensure your cupcakes stay tender.
- Use a light corn syrup for the best frosting texture.
- Make the frosting just before you are ready to pipe it.
- For a festive fall touch, add a few orange sprinkles.
- Use a culinary torch to give the frosting a toasted look.
- Ensure your mixing bowl is grease-free for the best meringue peaks.
- Let the cupcakes cool completely before you start the frosting step.
Ways to Switch It Up
- Swap the vanilla for peppermint extract for a winter holiday twist.
- Use a gluten-free flour blend for a friendly party treat.
- Add a teaspoon of espresso powder to deepen the chocolate flavor.
- Garnish with crushed graham crackers for a s’mores style dessert.
Common Questions
Can I make these ahead of time?
Yes, you can bake the cakes a day early and frost later. Keep the unfrosted cakes at room temperature in an airtight container. Frost them just before your event for the best fluffy texture.
What is black cocoa powder?
It is a dark cocoa that creates a natural black color without dyes. It has a smooth, rich flavor that is not bitter at all. You can find it in specialty stores or online easily.
How do I know when they are done?
A toothpick should come out clean from the center of the cake. Do not overbake them or they might become a little dry. The internal temperature should reach 98°C for the best crumb.
I hope these dark, delicious treats bring a little extra fun to your kitchen this fall. Give them a try and let every fluffy bite warm you up. Happy baking!
— Alex
Ingredients
- 185 g all -purpose flour
- 200 g granulated sugar
- 45 g ultra -alkalized black cocoa powder
- 5 g baking powder
- 3 g baking soda
- 3 g kosher salt
- 1 large egg , room temperature
- 120 ml buttermilk , room temperature
- 60 ml vegetable oil
- 5 ml vanilla extract
- 120 ml boiling water
- 3 large egg whites
- 150 g granulated sugar (for frosting)
- 60 ml light corn syrup
- 1 g cream of tartar
Instructions
- Preheat convection oven to 175°C (350°F) and prepare a 12-well muffin tin with paper liners.
- Sift flour, sugar, black cocoa, baking powder, baking soda, and salt into a large mixing bowl to ensure uniform aeration.
- Whisk the egg, buttermilk, vegetable oil, and vanilla extract in a separate container until emulsified.
- Incorporate the wet ingredients into the dry ingredients using a whisk until just combined.
- Gently stream in the boiling water while whisking continuously until the batter is thin and homogenous.
- Dispense approximately 50ml of batter into each liner, filling to 60% capacity.
- Bake for 18-22 minutes until the internal temperature reaches 98°C or a probe comes out clean.
- Transfer cupcakes to a wire rack and allow to reach ambient temperature.
- Construct the frosting by combining egg whites, sugar, corn syrup, and cream of tartar in a double boiler over medium heat.
- Whisk the mixture continuously until it reaches 71°C (160°F) to ensure pasteurization and sugar dissolution.
- Transfer to a stand mixer and whip on high speed until stiff, glossy peaks form and the bowl feels cool.
- Pipe the marshmallow frosting onto the cooled cupcakes and optional: lightly toast with a culinary torch for 5-10 seconds.
