Imagine sinking your teeth into a rich, decadent chocolate cupcake crowned with clouds of fluffy marshmallow frosting - a dessert so irresistible, it'll make your sweet tooth do a happy dance! These homemade chocolate cupcakes are not just a treat; they're an experience that transforms an ordinary moment into a celebration of pure deliciousness. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to deliver bakery-quality cupcakes right from your own kitchen, guaranteed to impress everyone from family gatherings to fancy dinner parties.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup marshmallow fluff
- 1/2 cup butter, softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth and fully integrated.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or large spoon, distribute the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the marshmallow frosting, beat the softened butter in a stand mixer until creamy and smooth.
- Add marshmallow fluff and continue beating until well incorporated.
- Gradually add powdered sugar, mixing on low speed until fully combined and smooth.
- Once cupcakes are completely cool, pipe or spread the marshmallow frosting generously on top of each cupcake.
- Optional: Garnish with chocolate shavings, sprinkles, or a light dusting of cocoa powder.
Tips
- Room Temperature Matters: Ensure eggs and milk are at room temperature for smoother batter integration.
- Don't Overmix: Stir just until ingredients combine to keep cupcakes tender and light.
- Check Doneness Early: Start testing cupcakes at 15 minutes to prevent overbaking.
- Cool Completely: Let cupcakes cool entirely before frosting to prevent melting.
- Frosting Technique: Use a piping bag for professional-looking swirls, or a simple spatula for a rustic finish.
- Storage Tip: Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Make Ahead: You can prepare cupcake batter and frosting separately a day in advance for easier preparation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 55mg
