Description

Delight in these moist and flavorful Vanilla Bean Cupcakes topped with a rich, whipped Chocolate Marshmallow Frosting. Perfectly balanced with vanilla bean paste and cocoa, these cupcakes combine the softness of homemade cake with the gooey texture of toasted marshmallows for an indulgent treat.

Ingredients

Scale

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 cup heavy cream, at room temperature
2 cups marshmallows

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line 18 to 20 cupcake molds with paper liners to prepare for baking.
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 smooth and well incorporated.
Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture and mix until just combined, being careful not to overmix.
Incorporate Milk: Slowly beat in the warm whole milk until the batter is smooth and evenly mixed.
Bake Cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 22 to 30 minutes, or until the tops are set and the centers are no longer wiggly. Remove from oven and allow cupcakes to cool completely.
Prepare Frosting: In a large bowl, beat together the softened salted butter, powdered sugar, unsweetened cocoa powder, and vanilla bean paste until combined. Add 1/4 cup heavy cream and whip until the mixture is light and fluffy, adding more cream as needed to reach a whipped consistency.
Toast Marshmallows: Arrange the marshmallows on a baking sheet and place under a preheated broiler for 1 to 2 minutes until toasted. Watch carefully to prevent burning. Allow to cool slightly.
Incorporate Marshmallows into Frosting: Gently fold half of the toasted marshmallows into the whipped frosting to add texture and flavor.
Frost Cupcakes: Frost each cooled cupcake with the chocolate marshmallow frosting using a spatula or piping bag.
Decorate: Top each frosted cupcake with the remaining toasted marshmallows for garnish and serve.

Notes

For a stronger vanilla flavor, use vanilla bean paste instead of extract.
Ensure eggs are at room temperature for better mixing and rise.
Watch the marshmallows closely while broiling to prevent burning—they toast very quickly.
You can substitute sour cream with plain Greek yogurt for a tangier taste.
These cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
Allow refrigerated cupcakes to come to room temperature before serving for best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vanilla bean cupcakes, chocolate marshmallow frosting, homemade cupcakes, toasted marshmallows, dessert recipe