🖤 Black Velvet Marshmallow Cupcakes

Ingredients (Makes 12 cupcakes)

For the Cupcakes:

• 1 cup all-purpose flour

• ½ cup unsweetened dark cocoa powder (black cocoa works best for that deep velvet look)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 cup granulated sugar

• ½ cup vegetable oil

• 2 large eggs (room temp)

• 1 tsp vanilla extract

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)

For the Marshmallow Frosting:

• 1 jar (7 oz) marshmallow crème (Fluff)

• ½ cup unsalted butter, softened

• 2 cups powdered sugar

• 1 tsp vanilla extract

• 2–3 tbsp heavy cream (as needed for consistency)

Optional Decoration:

• Mini marshmallows, toasted

• Black sprinkles or edible glitter

• Chocolate drizzle

Instructions

1. Make the Cupcakes:

   • Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

   • In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

   • In another bowl, whisk sugar, oil, eggs, and vanilla until smooth.

   • Mix in buttermilk.

   • Slowly add dry ingredients to wet, mixing until just combined (don’t overmix).

   • Divide batter evenly into liners (about ¾ full).

   • Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.

2. Make the Marshmallow Frosting:

   • Beat butter until light and fluffy.

   • Add marshmallow crème, powdered sugar, and vanilla. Beat until smooth.

   • Add heavy cream, one tablespoon at a time, until fluffy and spreadable.

3. Assemble:

   • Pipe frosting generously on cooled cupcakes.

   • Decorate with toasted marshmallows, sprinkles, or a chocolate drizzle.