Description
Soft and fluffy vanilla bean cupcakes topped with a rich, whipped chocolate marshmallow frosting for a decadent treat perfect for any occasion.
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 cups heavy cream, at room temperature
- 2 cups marshmallows
Instructions
- Preheat the oven to 350°F and line cupcake molds with paper liners.
- In a large bowl, whisk together melted coconut oil, sour cream, eggs, brown sugar, granulated sugar, and vanilla until smooth.
- Add flour, baking powder, baking soda, and salt. Mix until combined, then slowly add warm milk and mix until just incorporated.
- Divide the batter evenly among the prepared cupcake molds.
- Bake for 22 to 30 minutes, until the tops are set and centers are no longer wiggly. Cool completely.
- To make the frosting, beat butter, powdered sugar, cocoa powder, and vanilla until combined. Add 1/4 cup cream and whip until light and fluffy, adding more cream as needed.
- Arrange marshmallows on a baking sheet and broil for 1 to 2 minutes until toasted. Watch closely to prevent burning. Let cool slightly.
- Fold half of the toasted marshmallows into the frosting.
- Frost the cooled cupcakes and decorate with remaining toasted marshmallows.
Notes
- Use room temperature ingredients for smoother batter and frosting.
- Watch marshmallows carefully under the broiler as they can burn quickly.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for longer storage, but bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
