Chocolate Cupcakes with a Marshmallow Frosting
These homemade chocolate cupcakes are delicious and a favorite of mine! They are topped with the most delicious marshmallow frosting and then dipped in chocolate for a fun and yummy treat! These are perfect for holiday’s or anytime!
Servings 24 Cupcakes
Calories 340kcal
Ingredients
Cupcakes
- ½ cup unsalted butter
- 1 ⅓ cup cake flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup cocoa powder
- ½ teaspoon instant espresso
- ⅓ cup boiling water
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ¼ cup sugar
- ¼ cup vegetable oil
- 2 extra-large eggs at room temperature
- 1 extra-large yolk at room temperature
Marshmallow Frosting
- 10 egg whites*
- 2 ¼ cups sugar
- ¾ teaspoon cream of tartar
- 2 ¼ teaspoon vanilla extract*
- Food Coloring optional
Chocolate Shell
- 3 tbs refined coconut oil*
- 3 cups chocolate chips*
Instructions
Chocolate Cupcakes
- Preheat oven to Preheat oven to 350°F. Line cupcake pan with cupcake liners.
- Sift flour, baking soda and salt into a large bowl. (1 ⅓ cup cake flour, ¾ teaspoon baking soda, ¼ teaspoon salt)
- Boil water and add espresso to it, stirring until dissolved. (⅓ cup water, ½ teaspoon instant espresso)
- Whisk cocoa powder, then buttermilk and vanilla into water/espresso mixture. (⅓ cup cocoa powder, ½ cup buttermilk, 1 teaspoon vanilla))
- Using a stand mixer, whisk sugar and butter until fluffy. About 10 minutes. (1 ¼ cup sugar, ½ cup unsalted butter)
- Add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. About 2-3 minutes of mixing in between each egg. Add in oil and mix until fully combined. (2 extra large eggs, 1 extra large yolk)
- Fold in ½ of the flour mixture and then fold in ½ of the buttermilk mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Marshmallow Frosting
- Combine egg whites, sugar, and cream of tartar in a heat proof bowl/double boiler. Set over pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. (10 egg whites, 2 ¼ cup sugar, ¾ teaspoon cream of tartar)
- Whisk until well combined and frothy. It will be slightly warm. About 7 minutes.
- Add vanilla extract and food coloring if using and then transfer to a stand mixer (you can also use a hand mixer). Using the whisk attachments beat the mixture on high until stiff peaks form. About 5-10 minutes. (2 ¼ teaspoon vanilla extract)
- Pipe onto cooled cupcakes and stick in the fridge for about 30 minutes to help it set up.
Chocolate Shell
- Melt chocolate and coconut oil and combine. To melt, microwave ingredients for 30 seconds, and then stir. Microwave another 30 seconds, stir and repeat until everything is melted. (3 tbs refined coconut oil, 3 cups chocolate chips)
- Dip cupcakes quickly into melted chocolate, letting excess chocolate drip off. Once all have been dipped, refrigerate for at least 10 minutes to help the chocolate set up completely.
- Enjoy!
Notes
*I use carton egg whites for this step so I don’t have a bunch of yolks separated that need to be used up. *You can use any extract you want to give the frosting some flavor! Besides vanilla, sometimes I’ll use almond or even orange extract!*Refined coconut oil doesn’t have a coconut flavor, unrefined does and will work for the recipe too- but it will taste like coconut. *I used milk chocolate chips for this recipe but you can use what ever kind you want! For more tips on dipping and making the frosting and cupcakes see my post above!
Cupcake recipe adapted from Mitford Cookbook and Kitchen Reader, Chocolate Cake and Goldilocks Kitchen Marshmallow High Hat Cupcakes
Nutrition
Calories: 340kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 111mg | Potassium: 72mg | Fiber: 1g | Sugar: 43g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.6mg