Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup black cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon white vinegar
For the Marshmallow Cream Topping:
1 cup unsalted butter, softened
1 jar (7 oz) marshmallow creme
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions:
Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, and salt.
In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fill the cupcake liners about 2/3 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Marshmallow Cream Topping:
In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
Add the marshmallow creme and continue to beat until smooth.
Gradually add the powdered sugar, 1/2 cup at a time, beating on low until combined. Increase the speed to high and beat until fluffy, about 3 minutes.
Stir in the vanilla extract until well combined.
Once the cupcakes are completely cooled, pipe or spread the marshmallow cream topping onto each cupcake.
Tips:
For an even deeper black color, you can add a few drops of black gel food coloring to the batter. However, the black cocoa powder alone should give a naturally dark hue.
Ensure all ingredients, especially the buttermilk and eggs, are at room temperature to achieve a smooth batter.
The marshmallow cream topping can be piped using a piping bag fitted with your favorite tip for a decorative finish