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Hot Chocolate Cupcakes with Marshmallow Buttercream

Close-up of a rich chocolate cupcake topped with white frosting and mini marshmallows, perfect for hot chocolate cupcakes.
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Bake rich cocoa cupcakes that capture the comforting flavor of hot chocolate, topped with a light, fluffy marshmallow buttercream frosting.

Ingredients

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  • 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
  • 2 teaspoons vanilla extract
  • 1 cup boiling water or hot brewed coffee
  • 1 cup hot chocolate mix (for cake)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1/2 cup marshmallow fluff or creme (for frosting)
  • Mini marshmallows (for garnish)

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, salt, and hot chocolate mix for the cake.
  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 pour the boiling water or hot coffee into the batter while mixing on low speed 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 20 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.
  8. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  9. Beat in the vanilla extract and milk or cream until the frosting is smooth and light.
  10. Gently fold in the marshmallow fluff or creme until it is incorporated into the frosting. Do not overmix.
  11. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each one.
  12. Garnish the tops with mini marshmallows or a light dusting of cocoa powder.

Notes

  • For an extra rich flavor, use hot brewed coffee instead of boiling water in the cake batter.
  • If you want toasted marshmallow frosting, you can briefly toast the mini marshmallows on top of the frosted cupcakes with a kitchen torch.
  • You can substitute the marshmallow fluff with homemade marshmallow creme for a different texture.

Nutrition

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