Chocolate Cupcakes with Marshmallow Icing

5 from 5 votes

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'.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings 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

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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