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Rich Hot Chocolate Cupcakes with Marshmallow Buttercream

A close-up of a rich chocolate hot chocolate cupcake topped with whipped cream, mini marshmallows, and cocoa powder.
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Bake moist, rich chocolate cupcakes that taste like a warm mug of hot cocoa, topped with fluffy marshmallow buttercream and mini marshmallows.

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 cup hot chocolate mix (for the cake batter)
  • 1 cup hot chocolate mix (for the frosting)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • Mini marshmallows (for topping)
  • Extra cocoa powder (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 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 until just combined.
  4. Carefully pour the hot water or coffee and the 1 cup of hot chocolate mix into the batter. 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 a few minutes before transferring them to a wire rack to cool completely.
  7. Prepare the Marshmallow Buttercream: In a large bowl, beat the softened butter until creamy.
  8. Gradually add the 1 cup of hot chocolate mix to the butter, beating until incorporated.
  9. Add the vanilla extract and salt. Beat until smooth.
  10. Slowly add the milk or cream until the frosting reaches a light, fluffy consistency. Beat on high speed for 2-3 minutes until airy.
  11. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each cupcake.
  12. Garnish the tops with a sprinkle of mini marshmallows and a light dusting of cocoa powder.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For a richer frosting, use marshmallow fluff in place of some of the powdered sugar if your recipe calls for it, though this recipe uses a simple hot chocolate mix buttercream.
  • If you want a toasted marshmallow look, briefly use a kitchen torch on the mini marshmallows after placing them on the frosting.

Nutrition

Find it online: https://cookingbyfelix.com/hot-chocolate-cupcakes-marshmallow-frosting/