Chocolate Cupcakes with Marshmallow Icing
Guilt-free homemade chocolate cupcakes topped with the most beautiful, light, and delicious homemade marshmallow icing! Icing can also be used to top any store-bought or from-a-box cake, cupcakes, or pastries. It's also delicious by the spoonfuls. Just sayin'.
Servings 12 cupcakes
Calories 155kcal
Ingredients
Chocolate Cupcakes:
- ¾ c. All-Purpose Flour
- ⅓ c. Unsweetened Cocoa Powder
- ¼ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 4 tbsp Butter softened
- ½ c. Dark Brown Sugar
- ¼ c. Sugar
- 2 Eggs
- 3 tbsp Strongly Brewed Coffee or Espresso
- 1 tsp Vanilla
- ½ c. Buttermilk see Notes below for homemade recipe
Marshmallow Icing:
- ½ c. Sugar
- ¼ c. Water
- 1 Egg White
- ½ tsp Vanilla
- Pinch of Salt
- Sprinkles optional
Instructions
Chocolate Cupcakes:
- Preheat oven to 350°. Line 12 cupcake tins with liners or prepare with butter and flour (my preferred method).
- Combine flour, cocoa, baking powder and soda, and salt in a large mixing bowl. Whisk lightly to combine. Set aside.
- In a different large bowl, beat butter and sugars together until fluffy. Add eggs, one at a time, coffee, and vanilla; beating well after each addition. Beat until smooth. Alternate adding flour mixture and buttermilk, beating after each addition, until batter is smooth (it will be a little on the runny side).
- Fill each cupcake tin 2/3 full and bake for 20 mins or until a toothpick inserted into the center comes out clean. Allow baked cupcakes to cool in the tins for 1 minute, then remove and cool completely on a wire rack before frosting.
Marshmallow Icing:
- Combine sugar and water in a small saucepan on the stove and dissolve over medium heat, stirring constantly, for about 3 minutes. Set aside.
- Beat egg white (NO yolk can be present for this to work), vanilla, and salt in a large bowl with an electric mixer until soft peaks form (it helps to start on low and gradually increase the speed, beat on high for a few minutes, or until soft peaks form). Slowly add sugar syrup and continue to beat until stiff peaks form and the mixture is glossy; about 7 minutes.
- Frost cooled cupcakes just before serving (to get the beautiful layered look pictured, put icing into a piping bag with a 1/2 inch opening). Top with sprinkles or your topping(s) of choice and enjoy!
Notes
Homemade Buttermilk: Combine 1/2 c. (- 1/2 tbsp) Regular Milk + 1/2 tbsp Vinegar into a small bowl & allow to sit for 1 hour. Use as directed.
Nutrition
Serving: 0g | Calories: 155kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
