These are the most moist, rich and delicious cupcakes you will ever taste! And the bonus is that they are so easy to make! They are a family favorite. The marshmallow icing is so light – the perfect cloud of delicious sweet fluffiness to top the densely moist chocolate cupcake.
Note that in my cake recipes I always switch out all-purpose flour for cake flour. I find that the cake is much fluffier this way. Sour cream is always an ingredient. It not only adds flavor, but it keeps the cakes rich and moist. I always double this recipe, one is not enough!
Recipes adapted from Everyday Food and the Joy of Baking.
3/4 cup of butter
3/4 cup of unsweetened cocoa
3/4 cup cake flour
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
Preheat oven to 350 degrees
Sift dry ingredients together, set aside.
Cream butter and sugar until fluffy, add eggs one at a time, beat in vanilla.
Mixer on low, add flour alternating with sour cream in two batches, ending with flour.
Place in cupcake cups, bake 30-35 minutes.
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 – 7 ounce (198 grams) jar of marshmallow creme
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
2-4 tablespoons light cream
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the cream and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more cream or confectioners sugar if necessary to get the right piping consistency.