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Red Velvet Cake

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Ingredients

Scale
  • 1 box red velvet cake mix
  • Ingredients listed on the box (substitute buttermilk for the water)
  • 1 cup Nutella

Marshmallow Fluff Frosting

  • 1 cup (2 sticks) salted butter, softened
  • 1 jar (7 oz) marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Heavy cream (optional, as needed for consistency)

Topping

  • Heart-shaped marshmallows

Instructions

  1. Preheat the oven as directed on the box. Line cupcake tins with Valentine’s Day cupcake liners.
  2. Prepare the red velvet cake batter according to the box instructions, substituting buttermilk for water. Mix until smooth.
  3. Pour the batter into the cupcake liners about 2/3 of the way full and bake as directed. Let them cool completely.
  4. Once the cupcakes are cooled, use a small knife or a cupcake corer to create a cavity in the center of each cupcake.
  5. Fill each cavity with Nutella using a piping bag or spoon.
  6. In a large bowl, beat the softened butter until creamy and fluffy, about 2–3 minutes.
  7. Add the marshmallow fluff and mix until well combined.
  8. Gradually add the powdered sugar, 1 cup at a time, mixing well between additions.
  9. Add the vanilla extract and beat until smooth. If the frosting is too thick, add heavy cream 1 tablespoon at a time until you reach your desired consistency.
  10. Frost each cupcakes with the marshmallow fluff frosting using a round open tip or spread it with a knife.
  11. Decorate with heart-shaped marshmallows, placing one on the top of each cupcake.

Find it online: https://lifeandsprinkles.com/red-velvet-marshmallow-cupcakes/