Go Back
Dark black velvet cupcakes topped with tall swirls of white marshmallow frosting
Print Recipe

Black Velvet Marshmallow Cupcakes

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 12 servings
Calories: 345kcal

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.