Hot Chocolate Cupcakes

A hot chocolate cupcake with frosting, a drizzle of chocolate and a few mini marshmallows on top.

These Hot Chocolate Cupcakes start with a moist homemade chocolate cake and are topped with a fluffy marshmallow frosting. Each bite tastes like your favorite mug of hot cocoa turned into the coziest dessert!!

Prep Time30

Cook Time15

Cool Time1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: cupcakes, hot chocolate

Servings: cupcakes

Calories: 285kcal

Author: Kelsey Byrnes

Equipment

muffin pans

Ingredients

For the Hot Chocolate Cake

2 cups + 2 tablespoons all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa powder
1/2 cup hot cocoa mix
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup vegetable oil
1 cup buttermilk*
2 eggs
1 cup hot water

For the Marshmallow Frosting

1 cup salted butter softened
2 cups powdered sugar
1 13-ounce jar marshmallow fluff (marshmallow creme)
2 teaspoons vanilla extract
milk if needed
Mallow Bits (or mini marshmallows), hot cocoa mix, and/or melted chocolate for garnish optional

Instructions

Make the Cupcakes

Preheat oven to 350℉ and add cupcake liners to the muffin pan.
In a large mixing bowl or bowl of a stand mixer, combine the flour, sugar, cocoa powder, hot cocoa mix, salt, baking powder and baking soda.
2 cups + 2 tablespoons all-purpose flour, 1 1/2 cups sugar, 1/2 cup cocoa powder, 1/2 cup hot cocoa mix, 1 teaspoon salt, 1 teaspoon baking powder, 2 teaspoons baking soda
In a separate bowl, whisk together the oil, buttermilk, and eggs.
1/2 cup vegetable oil, 1 cup buttermilk*, 2 eggs
Pour the wet ingredients into the mixing bowl with the dry ingredients.
Stir until combined, scraping down the sides of the bowl at least once or twice.
Slowly add the hot water and mix until combined.
1 cup hot water
Fill each cupcake liner about 2/3 full and bake for 15-17 minutes.
Let cool completely before frosting.

Frost the Cupcakes

In a stand mixer with the paddle attachment, beat the softened butter for a minute or until light and fluffy.
Add powdered sugar, marshmallow fluff, and vanilla extract.
Stir until combined then beat on high for 2 minutes, stopping to scrape down the sides of the bowl at least once. If the frosting is too thick, add 1 tablespoon of milk.
Use a knife or a piping bag to top the cooled cupcakes with frosting and garnish marshmallows, a sprinkle of hot cocoa mix and/or melted chocolate.

Notes

*You can use store-bought buttermilk or make your own. To do so, you'll add 1 tablespoon of vinegar to a liquid measuring cup and then add milk to the 1 cup line. Give it a stir and let set for 1 minute before adding to the cake batter.

This recipe makes about 28 cupcakes. If you don't have more more than 24 muffin cups, make the 24 and bake the rest in a loaf pan!

Store cupcakes at room temperature if enjoying the same day or refrigerate for up to 5 days. Let them come to room temperature for the ideal texture before consuming!

Nutrition