Name: Vanilla Bean Cupcakes with Whipped Chocolate Marshmallow Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 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 cup heavy cream, at room temperature; 2 cups marshmallows

Ingredients

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

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

Step 1: Preheat the oven to 350°F. Line 18 to 20 cupcake molds with paper liners.

Step 2: 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 smooth.

Step 3: Add the flour, baking powder, baking soda, and salt to the wet ingredients and mix until just combined. Slowly beat in the warm whole milk until the batter is smooth.

Step 4: Divide the batter evenly among the prepared cupcake molds. Bake for 22 to 30 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.

Step 5: To make the frosting, beat together the softened butter, powdered sugar, cocoa powder, and vanilla bean paste until creamy.

Step 6: Add 1/4 cup of heavy cream and whip the mixture until light and fluffy. Add more cream as needed to reach a smooth, whipped consistency.

Step 7: Arrange the marshmallows in a single layer on a baking sheet. Broil for 1 to 2 minutes, watching closely, until toasted but not burnt. Let cool for a few minutes.

Step 8: Gently fold half of the toasted marshmallows into the frosting.

Step 9: Frost each cooled cupcake generously with the marshmallow chocolate frosting. Decorate the tops with the remaining toasted marshmallows.

Tips & Variations

Use vanilla bean paste for a more intense vanilla flavor compared to extract.

Swap the coconut oil for melted butter if preferred for a classic taste.

For a different twist, try adding a pinch of cinnamon or espresso powder to the frosting for added depth.

If marshmallows are not available, mini marshmallows work well or you can sprinkle chopped toasted nuts on top.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving for best texture. The toasted marshmallows may soften over time but remain delicious. Reheat gently under a broiler for a few seconds if you want to refresh the toasted marshmallow topping.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the butter with a dairy-free margarine and use coconut milk or another plant-based milk instead of whole milk. Use dairy-free yogurt or sour cream alternatives as well.

How do I prevent the marshmallows from burning while broiling?

Keep a close eye on the marshmallows while broiling, as they toast very quickly. Broil on the highest rack and remove them as soon as they turn golden brown to avoid burning.