Print

Ultimate Hot Chocolate Cupcakes with Marshmallow Buttercream

Three rich chocolate hot chocolate cupcakes topped with swirls of white frosting and chocolate shavings.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these incredibly moist hot chocolate cupcakes that capture the rich flavor of a warm mug of cocoa. They are topped with fluffy marshmallow buttercream frosting, making them the perfect cozy dessert for winter nights or holiday parties.

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
  • For the Marshmallow Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup marshmallow fluff or marshmallow creme
  • 1–2 tablespoons milk or heavy cream
  • For Garnish:
  • Chocolate shavings or mini marshmallows

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.
  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 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 sifted powdered sugar, beating until smooth. Add the vanilla extract.
  9. Beat in the marshmallow fluff until fully incorporated. Add milk or cream one tablespoon at a time until you reach your desired fluffy consistency.
  10. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each cupcake.
  11. Garnish with chocolate shavings or mini marshmallows before serving your cozy dessert.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor of these moist chocolate cupcakes without making them taste like coffee.
  • For the best results when making the frosting, ensure your butter is truly at room temperature, not melted.
  • You can use this recipe for easy holiday baking by adding a drop of red or green food coloring to the buttercream.

Nutrition

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