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Chocolate Cupcakes With Marshmallow Frosting Recipe You’ll Love

Chocolate Cupcakes With Marshmallow Frosting

Moist, egg-free chocolate cupcakes are crowned with glossy seven-minute marshmallow frosting. The frosting can be left snowy white or lightly toasted for a campfire-inspired finish.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cupcakes
  • 1 cup (125 g) All-purpose flour
  • 1 cup (200 g) Granulated sugar
  • 1/3 cup (28-30 g) Unsweetened natural cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup (240 ml) Water
  • 1/3 cup (80 ml) Neutral vegetable oil
  • 1 tablespoon (15 ml) Distilled white vinegar
  • 1 teaspoon Vanilla extract
Marshmallow Frosting
  • 2 large Large egg whites
  • 1 1/2 cups (300 g) Granulated sugar
  • 1/3 cup (80 ml) Water
  • 1/4 teaspoon Cream of tartar
  • 1/8 teaspoon Salt
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Add the water, oil, vinegar, and vanilla, then stir just until the batter is smooth.
  3. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick comes out with only a few moist crumbs.
  4. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  5. Place the egg whites, sugar, water, cream of tartar, and salt in a heatproof bowl over a saucepan of gently simmering water. Beat constantly with a hand mixer for about 5 to 7 minutes, until glossy, thick, and able to hold stiff peaks, reaching at least 160°F (71°C) for food safety.
  6. Remove the bowl from the heat, beat in the vanilla, and continue beating for 1 to 2 minutes. Frost the completely cooled cupcakes and serve the same day.

Notes

Use pasteurized egg whites if preferred. Beat the frosting to firm, glossy peaks; underbeating can make it slide, while overbeating can affect its smooth texture. For a toasted marshmallow finish, briefly brown the frosting with a kitchen torch while keeping the flame moving continuously.