Print

Decadent Hot Chocolate Cupcakes with Silky Marshmallow Frosting

Close-up of a rich, dark hot chocolate cupcake topped with white frosting and toasted mini marshmallows.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, moist chocolate cupcakes that taste like your favorite winter drink, topped with a fluffy, cloud-like marshmallow buttercream. These are easy to make and perfect for holiday gatherings.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 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 hot brewed coffee (or hot water)
  • 1 cup mini marshmallows (for topping)
  • For the Marshmallow Buttercream: 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup marshmallow fluff or creme
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

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, cocoa powder, sugar, baking soda, baking powder, and salt for the cupcake base.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until smooth. 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.
  8. Gradually add the sifted powdered sugar, beating until combined.
  9. Add the marshmallow fluff and vanilla extract. Beat on medium speed until light and fluffy, adding milk or cream one tablespoon at a time until you reach your desired spreading consistency.
  10. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each one.
  11. Top each frosted cupcake with a few mini marshmallows for a hot chocolate effect.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For an extra cozy look, you can lightly toast the mini marshmallows on top with a kitchen torch before serving.
  • This recipe makes 12 standard cupcakes. Double the recipe for larger batches.

Nutrition

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