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Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting Recipe

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Delight in these moist and flavorful Vanilla Bean Cupcakes topped with a luscious Whipped Chocolate Marshmallow Frosting. The cupcakes are tender with a hint of vanilla bean, perfectly complemented by a rich, fluffy chocolate frosting studded with toasted marshmallows for a whimsical finish. Ideal for parties, gatherings, or any special occasion where you want to impress with a delectable homemade treat.

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

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

  1. Preheat Oven and Prepare Molds: Preheat your oven to 350°F (175°C). Line 18 to 20 cupcake molds with paper liners to prevent sticking and ensure easy removal after baking.
  2. 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 fully combined and smooth to create a creamy base for the cupcakes.
  3. Add Dry Ingredients: Gradually add the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Mix until just combined to avoid overmixing, which can result in dense cupcakes.
  4. Incorporate Milk: Slowly beat in the warm whole milk until the batter is uniform and smooth, taking care to not over-beat as that could toughen the cupcake texture.
  5. Fill Pans and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 22 to 30 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely before frosting.
  6. Prepare the Frosting: In a clean bowl, beat together the room temperature salted butter, powdered sugar, unsweetened cocoa powder, and vanilla bean paste until creamy. Add 1/4 cup heavy cream and whip to incorporate air for a light, fluffy texture. Add more cream as needed to reach desired consistency.
  7. Toast Marshmallows: Spread the marshmallows on a baking sheet and broil for 1 to 2 minutes until toasted and golden. Watch closely to avoid burning. Once toasted, allow them to cool briefly.
  8. Fold Marshmallows into Frosting: Gently fold half of the toasted marshmallows into the whipped chocolate frosting to add texture and flavor.
  9. Frost the Cupcakes: Using a spatula or piping bag, frost each cooled cupcake with the marshmallow-studded chocolate frosting.
  10. Decorate: Garnish each frosted cupcake with the remaining toasted marshmallows for a charming, festive look.

Notes

  • Allow cupcakes to cool completely before frosting to prevent melting the frosting.
  • You can substitute sour cream with plain Greek yogurt for a slight tang and moist texture.
  • Use vanilla bean paste for an intense vanilla flavor; vanilla extract works as a suitable alternative.
  • Watch marshmallows carefully when broiling as they can burn quickly.
  • Adjust the heavy cream in frosting to achieve the perfect consistency for spreading or piping.
  • Store cupcakes in an airtight container at room temperature up to 2 days or refrigerate for up to 5 days.

Find it online: https://recipesbyliza.com/vanilla-bean-cupcakes-with-whipped-chocolate-marshmallow-frosting-recipe/