These Chocolate Cupcakes with Pink Marshmallow Buttercream are a delicious and pretty treat for your next party! A super chocolatey cupcake base with a soft marshmallowy buttercream topping. SO good.
Valentine’s Day is just around the corner so I thought it would be a great time to share a delicious recipe that you can make for love day! These chocolate cupcakes are my go-to recipe for parties and special occasions because they’re always so chocolatey and everyone loves them. And to make them extra special for Valentine’s Day I topped them with a lovely soft pink marshmallow buttercream frosting. So so good.
This is where I will also tell you that I am absolutely NOT a cake decorator. I’m not good at it, I don’t have the patience for it and like Alanis says, I haven’t really got it all figured out just yet. And that’s ok. But, the reason I tell you this is because if you have the right icing tip (Wilton 1M tip), you can make these beautiful rose frosted cupcakes. Trust me when I say, if I can make these, you can make them too. Here’s a 20 second video clip I watched to make mine. And once you’ve watched that, you’ll be more than ready to make these pretty and delicious cupcakes for Valentine’s Day.
Not only will your cupcakes look SO pretty, they will be a hit too. They are the ultimate chocolate cupcakes…perfectly soft, rich and super chocolatey. And the marshmallow buttercream frosting is light and fluffy which is a perfect balance to a rich cupcake.
1 cup strong coffee (it can be warm or cool (you can substitute water if you wish))
1 cup buttermilk
½ cup vegetable oil
1 tbsp vanilla
3/4 cup butter
2 cups icing sugar (confectioners sugar)
1 – 3 tsp heavy cream
1 tsp vanilla
1 – 198 g container of Marshmallow fluff
salt to taste (optional)
red food colouring
Preheat your oven to 350 degrees.
Prepare your baking pans with cupcake liners. You can either make 18 large cupcakes or 24 medium cupcakes.
In a mixing bowl, sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
In a separate bowl whisk together the eggs, coffee, buttermilk, oil and vanilla.
Add the milk/egg mixture to dry ingredients, and mix on medium speed for about 2 minutes, until the batter is smooth.
Pour the cupcake batter evenly into the cupcake liners. Gently tap the pans on the countertop to remove air bubbles.
Bake for 15 – 20 minutes (on the shorter end of time for smaller cupcakes), or until a toothpick inserted in the centre of a cupcake comes out clean.
Let the cupcakes cool completely before frosting.
While the cupcakes are baking you can make the marshmallow buttercream.
Sift the icing sugar (confectioners sugar). Set aside.
In a mixer, beat the butter until it is soft and fluffy, this process should take at least 10 minutes. You’ll have to scrape the sides of the bowl several times.
Add the sifted icing sugar, and mix until smooth.
Add the vanilla and heavy cream 1 tsp at a time, and beat until smooth. Note: add the heavy cream 1 tsp at a time to get the consistency of icing that you want. I like mine not too soft and not stiff either…so I usually end up adding about 2 tsp.
Beat in the marshmallow fluff until smooth.
Add in a few drops of red food colouring until you get the pink colour you want.
Decorate your cupcakes: I used a Wilton 1M tip to make the icing roses.
Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.