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Hot Chocolate Cupcakes with Marshmallow Buttercream Frosting

Close-up of a rich, dark chocolate hot chocolate cupcake topped with thick white frosting and chocolate shavings.
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Bake rich, fudgy chocolate cupcakes that taste just like a warm mug of hot cocoa. Top them with a cloud-like marshmallow buttercream frosting for a perfect winter dessert.

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
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup marshmallow fluff or cream (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Mini marshmallows (for topping)
  • Extra cocoa powder (for dusting)

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 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 hot water or coffee into the batter and mix 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 five 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, beating until smooth.
  9. Beat in the marshmallow fluff, milk, and vanilla extract until the frosting is light and fluffy. Add more milk if needed to reach a spreadable consistency.
  10. Once the cupcakes are completely cool, frost each one generously with the marshmallow buttercream.
  11. Top the frosting with a few mini marshmallows and dust lightly with cocoa powder before serving.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For a toasted marshmallow effect, briefly place the frosted cupcakes under a broiler or use a kitchen torch. Watch them closely to prevent burning.
  • This recipe makes a decadent hot cocoa cake perfect for holiday baking ideas.

Nutrition

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