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Hot Chocolate Cupcakes with Marshmallow Buttercream

A close-up of a rich chocolate hot chocolate cupcake topped with swirled white frosting and mini marshmallows.
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Bake rich, moist chocolate cupcakes flavored like hot cocoa, topped with fluffy marshmallow buttercream frosting and mini marshmallows for a cozy winter treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1/2 cup hot cocoa mix (for batter)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup marshmallow fluff or melted marshmallows (for frosting)
  • Mini marshmallows (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water (or coffee) and the 1/2 cup of hot cocoa mix until just combined. The batter will be thin.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the marshmallow buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, beating until smooth.
  8. Add the milk, vanilla extract, and marshmallow fluff to the frosting mixture. Beat on medium speed until light and fluffy. Add more milk if the frosting is too stiff.
  9. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each cupcake.
  10. Garnish the tops with a sprinkle of mini marshmallows or a dusting of cocoa powder.

Notes

  • For richer flavor, substitute the hot water with hot brewed coffee.
  • If you are planning your weekly meals, these are a great addition to your comfort food rotation.
  • For a festive look, consider adding crushed peppermint candies on top of the frosting.

Nutrition

Find it online: https://cutcooktaste.com/hot-chocolate-cupcakes-recipe/