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Decadent Hot Chocolate Cupcakes with Fluffy Marshmallow Buttercream

Close-up of a rich chocolate hot chocolate cupcake topped with creamy frosting and toasted mini marshmallows.
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Bake rich, moist chocolate cupcakes that taste exactly like your favorite hot cocoa, topped with cloud-like marshmallow buttercream. This recipe is perfect for cozy winter nights or holiday gatherings.

Ingredients

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  • 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 batter)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/2 cup marshmallow fluff or creme (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra mini marshmallows or chocolate shavings (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, cocoa powder, sugar, baking soda, baking powder, and salt for the cupcake base.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Do not overmix.
  4. Carefully pour the hot coffee (or water) into the batter and mix on low speed until smooth. The batter will be thin.
  5. Gently fold in the 1 cup of mini marshmallows.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a wooden pick 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.
  8. Prepare the marshmallow buttercream: In a large bowl, beat the softened butter until creamy.
  9. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
  10. Beat in the marshmallow fluff, vanilla extract, and salt until the frosting is light and fluffy. If the frosting is too stiff, add a teaspoon of milk or cream.
  11. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each one.
  12. Garnish the tops with extra mini marshmallows or a dusting of cocoa powder or chocolate shavings before serving.

Notes

  • Using hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For the fluffiest frosting, ensure your butter is truly at room temperature but not melted.
  • You can substitute the marshmallow fluff with 1/2 cup of melted and cooled marshmallows if you prefer a slightly chewier texture in the frosting.

Nutrition

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