Print

Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 47 reviews

Delight in these moist and flavorful Vanilla Bean Cupcakes topped with a rich and airy Whipped Chocolate Marshmallow Frosting. The cupcakes boast a perfect balance of vanilla and sweetness, while the unique frosting combines chocolate, butter, and toasted marshmallows for an indulgent treat that’s perfect for any occasion.

Ingredients

Cupcake Batter

  • 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

Whipped Chocolate Marshmallow 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)
  • 1/4-1/2 cups heavy cream, at room temperature
  • 2 cups marshmallows

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F. Line 18 to 20 cupcake molds with paper liners to prevent sticking and ensure even 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 (or extract) until smooth and well combined.
  3. Add Dry Ingredients: Gradually add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Mix gently until incorporated without overmixing to keep the batter light.
  4. Incorporate Milk: Slowly beat in the warm whole milk until the batter is just combined, resulting in a smooth, pourable consistency.
  5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  6. Bake the Cupcakes: Place the pans in the preheated oven and bake for 22 to 30 minutes. Check for doneness by ensuring the tops are set and a toothpick inserted in the center comes out clean. The cupcakes should not be wobbly in the center.
  7. Cool the Cupcakes: Remove from the oven and let the cupcakes cool completely in the pans or on a wire rack before frosting to prevent melting the frosting.
  8. Prepare the Frosting: Beat the softened butter, powdered sugar, cocoa powder, and vanilla bean paste (or extract) together until smooth. Gradually add 1/4 cup heavy cream and whip the mixture until light and fluffy. Add more cream, up to 1/2 cup, as needed to reach a spreadable, whipped consistency.
  9. Toast the Marshmallows: Arrange the marshmallows on a baking sheet and broil them in the oven for 1 to 2 minutes until toasted golden brown. Watch closely to avoid burning. After broiling, allow to cool slightly.
  10. Incorporate Marshmallows: Gently fold half of the toasted marshmallows into the whipped frosting for texture and flavor.
  11. Frost the Cupcakes: Spread or pipe the marshmallow chocolate frosting onto each cooled cupcake evenly.
  12. Decorate and Serve: Garnish each cupcake with the remaining toasted marshmallows for an appealing finish. Serve and enjoy your delightful vanilla bean cupcakes with chocolate marshmallow frosting!

Notes

  • For best results, use room temperature eggs and butter to ensure smooth batter and frosting.
  • You can substitute sour cream with plain Greek yogurt for a tangier flavor.
  • Adjust the amount of heavy cream in the frosting to achieve your desired consistency.
  • Watch the marshmallows carefully while broiling, as they can burn quickly.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

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