Dark Chocolate Cupcake With Marshmallow Frosting

Name: Dark Chocolate Cupcake With Marshmallow Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-3/4 cup All-purpose Flour; 2 cups Granulated Sugar; 3/4 cups Cocoa Powder; 1 teaspoon Baking Powder; 2 teaspoons Baking Soda; 1 teaspoon Salt; 2 whole Large Eggs; 1 cup Brewed Strong Black Coffee; 1 cup Buttermilk; 1/2 cups Vegetable Oil; 1 Tablespoon Vanilla Extract; FOR THE FROSTING:; 1-1/4 cup Sugar; 3 whole Large Egg Whites; 1 teaspoon Vanilla Extract; 1 Tablespoon Water

Servings: persons

FOR THE CUPCAKES:
1-3/4 cup All-purpose Flour
2 cups Granulated Sugar
3/4 cups Cocoa Powder
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
2 whole Large Eggs
1 cup Brewed Strong Black Coffee
1 cup Buttermilk
1/2 cups Vegetable Oil
1 Tablespoon Vanilla Extract
FOR THE FROSTING:
1-1/4 cup Sugar
3 whole Large Egg Whites
1 teaspoon Vanilla Extract
1 Tablespoon Water

1
Preheat oven to 350F. Grease an 8 count muffin tin or line with muffin liners.
2
To prepare cupcakes, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Pour the mixture into the standing mixer bowl.
3
Add all the remaining ingredients and mix with paddle attachment for 2 minutes on medium speed.
4
Pour batter into the prepared baking pan until 2/3 full. Bake for 15 to 17 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in pan for 5 minutes, then turn cupcakes onto a wire rack until completely cool.
5
To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 10 minutes.
6
Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.
7
Transfer frosting to a large pastry bag fitted with a wide plain pastry tip and pipe frosting onto the cooled cupcakes. The frosting will harden slightly as it cools.

1478

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-3/4 cup All-purpose Flour, 2 cups Granulated Sugar, 3/4 cups Cocoa Powder, and more.

Yes, Dark Chocolate Cupcake With Marshmallow Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!