Description
These Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting are a delightful treat perfect for any celebration. Moist vanilla bean-infused cupcakes are topped with a rich, fluffy chocolate frosting blended with toasted marshmallows for a unique and indulgent flavor combination.
Ingredients
Cupcakes
- 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 to 1/2 cup heavy cream, at room temperature
- 2 cups marshmallows
Instructions
- Preheat and Prepare Liners: Preheat the oven to 350°F (175°C). Line 18 to 20 cupcake molds with paper liners to ensure easy removal and clean presentation.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, sour cream (or Greek yogurt), eggs, brown sugar, granulated sugar, and vanilla bean paste until the mixture is smooth and homogenous.
- Add Dry Ingredients: Sift or add the all-purpose flour, baking powder, baking soda, and salt into the wet ingredients. Mix gently until just combined to avoid overworking the batter.
- Incorporate Milk: Slowly beat in the warm whole milk until the batter is smooth and well blended without any lumps.
- Bake Cupcakes: Evenly divide the batter among the prepared cupcake liners. Bake in the preheated oven for 22 to 30 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely before frosting.
- Make Chocolate Frosting: In a mixing bowl, beat the room temperature salted butter until creamy. Gradually add powdered sugar, unsweetened cocoa powder, and vanilla bean paste. Pour in 1/4 cup heavy cream and whip the mixture until light and fluffy. Add additional cream as needed to reach a silky, whipped frosting texture.
- Toast Marshmallows: Arrange the marshmallows on a baking sheet and place under the broiler for 1 to 2 minutes until they are toasted and golden brown. Watch closely to prevent burning. Allow them to cool for a few minutes.
- Fold Marshmallows into Frosting: Gently fold half of the toasted marshmallows into the prepared chocolate frosting to incorporate that toasty flavor and texture.
- Frost Cupcakes and Decorate: Frost each cooled cupcake generously with the chocolate marshmallow frosting. Decorate the tops with the remaining toasted marshmallows for an attractive finish.
Notes
- Ensure eggs are at room temperature to help achieve a fluffier cupcake texture.
- You can substitute coconut oil with melted butter if preferred.
- If vanilla bean paste is unavailable, vanilla extract is a good alternative.
- Watch marshmallows carefully while broiling as they can burn quickly.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
