Name: Hot Chocolate Cupcakes with Marshmallow Frosting Recipe
Prep time: 30 min
Cook time: 17 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups + 2 tablespoons all-purpose flour; 1 1/2 cups sugar; 1/2 cup cocoa powder; 1/2 cup hot cocoa mix; 1 teaspoon salt; 1 teaspoon baking powder; 2 teaspoons baking soda; 1/2 cup vegetable oil; 1 cup buttermilk; 2 eggs; 1 cup hot water; 1 cup salted butter, softened; 2 cups powdered sugar; 1 13-ounce jar marshmallow fluff (marshmallow creme); 2 teaspoons vanilla extract; Milk, if needed; Mallow Bits (or mini marshmallows), hot cocoa mix, and/or melted chocolate for garnish (optional)

There’s something instantly comforting about a rich chocolate treat swirled with fluffy, sweet marshmallow—this Hot Chocolate Cupcakes with Marshmallow Frosting Recipe is exactly that kind of cozy delight. It’s like sipping a mug of hot cocoa but in cupcake form, perfect for chilly afternoons or whenever you want a little chocolatey indulgence.

A clear glass bowl sits on a white marbled surface, filled with a thick layer of brown powdery cocoa mix that almost reaches the top edges. In the middle of the bowl, a yellow foamy liquid with small brown specks is being poured and spreads slightly as it meets the cocoa powder, creating a soft contrast between the rough powder and the smooth liquid. The image captures the moment the liquid touches the dry mix, showing a mix of textures and shades from light creamy yellow to rich brown. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Cupcakes with Marshmallow Frosting Recipe
Top Tip
How to Serve Hot Chocolate Cupcakes with Marshmallow Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Cupcakes with Marshmallow Frosting Recipe

Why You'll Love This Recipe

When I first made these cupcakes, I was blown away by how the combination of hot cocoa mix and cocoa powder created such a deep, familiar chocolate flavor. Paired with that fluffiest marshmallow frosting, this recipe quickly became a favorite in my household—and I know you’ll feel the same joy baking it!

Ultimate Chocolate Flavor: The use of both cocoa powder and hot cocoa mix gives the cupcakes a rich and nostalgic taste you won’t get with plain chocolate cake.
Fluffy Marshmallow Frosting: Mixing marshmallow fluff into the frosting creates a pillowy texture that’s sweet without being overly heavy.
Versatile and Fun to Customize: You can dress these cupcakes up with various garnishes or tweak the frosting consistency to match your preference.
Kid- and Crowd-Pleaser: These cupcakes vanish fast—perfect for gatherings, birthday parties, or whenever you want a little chocolate magic.

Ingredients & Why They Work

Each ingredient in this Hot Chocolate Cupcakes with Marshmallow Frosting Recipe brings something special to the table. The combo of dry cocoa powder and sweet hot cocoa mix amps up the chocolate flavor, while the buttermilk keeps the cupcakes super moist and tender. The frosting’s magic comes from that classic marshmallow fluff, lending a dreamy texture you’ll want to scoop right off the beaters.

Flat lay of a small mound of all-purpose flour, a heap of granulated sugar, a pile of rich cocoa powder, a pile of fine hot cocoa mix, a few white grains of salt, two white teaspoons each filled with baking powder and baking soda, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl filled with creamy buttermilk, two whole uncracked brown eggs, a small white ceramic bowl of clear hot water, a block of pale yellow salted butter, a small white ceramic bowl heaped with powdered sugar, a dollop of glossy marshmallow fluff on a white ceramic plate, a couple of vanilla bean pods, and a small pile of mini white marshmallows placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the perfect structure with just enough bite for a soft cupcake.
Sugar: Sweetens evenly and helps with that moist crumb.
Cocoa powder: Adds that deep chocolate richness and a hint of pleasant bitterness to balance sweetness.
Hot cocoa mix: Brings in that nostalgic, sweet hot chocolate twist making these cupcakes unique.
Salt: Enhances the chocolate flavor and balances the sweetness perfectly.
Baking powder & baking soda: These leavening agents work together for a tender, fluffy cupcake rise.
Vegetable oil: Keeps the cakes moist—oil just blends better than butter here for texture.
Buttermilk: Adds tanginess and tenderness, reacts with baking soda for lightness.
Eggs: Bind everything together and give structure.
Hot water: Activates the cocoa powder and hot cocoa mix for enhanced flavor and helps make the batter smooth.
Salted butter (for frosting): Adds creaminess and a slight savory edge to balance the sweet marshmallow topping.
Powdered sugar: Makes the frosting smooth and sweet without graininess.
Marshmallow fluff: The star of the frosting, lending its cloud-like texture and sweet flavor.
Vanilla extract: Enhances all the flavors in the frosting with a warm note.
Milk: Optional for thinning out the frosting to your desired consistency.
Optional garnishes (Mallow Bits, mini marshmallows, hot cocoa mix, melted chocolate): Add visual fun, texture, and extra chocolate or marshmallow goodness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love mixing things up with this Hot Chocolate Cupcakes with Marshmallow Frosting Recipe depending on the season or mood. Sometimes I’ll add a pinch of cinnamon or espresso powder into the batter to deepen the flavor, or swap out the marshmallow fluff for a homemade vanilla buttercream for a different frosting texture. You should definitely feel free to play around with it!

Variation: For a peppermint twist during the holidays, I stir in a few drops of peppermint extract into the frosting and top with crushed candy canes—totally festive and refreshing.

Step-by-Step: How I Make Hot Chocolate Cupcakes with Marshmallow Frosting Recipe

A woman’s hand is holding a small, dark brown, moist chocolate cake piece that has a hollow center filled with white mini marshmallows. On top of the cake is a thick layer of smooth white frosting with light swirls and a light dusting of brown powder, likely cinnamon or cocoa, adding texture and contrast. The background is a white marbled surface, giving a clean and bright look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Mix Your Dry Ingredients

First things first, I preheat my oven and line a muffin tin with cupcake liners. Then, in a large bowl or stand mixer, I combine the flour, sugar, cocoa powder, hot cocoa mix, salt, baking powder, and baking soda. Whisking these dry ingredients well ensures that every cupcake has an even chocolate flavor and no clumps.

Step 2: Whisk Together Wet Ingredients Separately

In a separate bowl, I whisk the vegetable oil, buttermilk, and eggs until they’re well combined. This step helps avoid overmixing later, which can make cupcakes tough.

Step 3: Bring Wet and Dry Ingredients Together

Next, pour the wet ingredients into the dry and stir gently until just combined, making sure to scrape down the sides of the bowl to bring everything in. This batter should be nice and smooth—with that classic chocolate scent filling your kitchen.

Step 4: Add Hot Water Slowly

Slowly add the hot water while stirring; this step helps activate the cocoa powder and hot cocoa mix, lending the cupcakes their moist and tender crumb. Try not to overmix; just stir until the batter comes together beautifully.

Step 5: Bake and Cool

Fill each cupcake liner about ⅔ full and pop them into the oven for 15-17 minutes. I like to test doneness with a toothpick—when it comes out clean or with a few crumbs, they’re ready. Be patient and let the cupcakes cool completely before frosting to avoid a melty mess.

Step 6: Make the Marshmallow Frosting

While the cupcakes cool, whip up the frosting. Using a stand mixer with the paddle attachment, beat the softened salted butter until light and fluffy—about a minute. Add powdered sugar, marshmallow fluff, and vanilla extract, blending until combined. Then crank it up to high speed for a couple of minutes to get that ultra-light texture. If the frosting feels too stiff, don’t hesitate to add a tablespoon of milk to loosen it up.

Step 7: Frost and Garnish

Use a knife or piping bag to generously top each cooled cupcake. I love sprinkling Mallow Bits or mini marshmallows on top, sometimes dusting a pinch of hot cocoa mix or drizzling melted chocolate for an extra wow factor. These little finishing touches make them irresistible!

Top Tip

From countless baking sessions, I’ve learned a few tricks that make this Hot Chocolate Cupcakes with Marshmallow Frosting Recipe foolproof and even better than expected—especially if you’re making them for a crowd or a special treat.

Use Room Temperature Ingredients: I always make sure eggs and butter are at room temp for smoother batter and creamier frosting.
Don’t Skip the Hot Water: Adding hot water not only makes mixing easier but really amps up the cocoa flavor and ensures moist cupcakes.
Cool Completely Before Frosting: Hot cupcakes will cause your marshmallow frosting to melt and slide off—patience here makes a huge difference!
Scrape Down Sides Often: While mixing both batter and frosting, really take your time scraping down the bowl for fully blended ingredients and the best texture.

How to Serve Hot Chocolate Cupcakes with Marshmallow Frosting Recipe

hot chocolate cupcakes - Serving Suggestion

Garnishes

I’m a big fan of topping these cupcakes with mini marshmallows or Mallow Bits because they add a delightful chew and visual appeal. Sometimes a dusting of hot cocoa powder or a drizzle of melted chocolate really takes it over the top, especially if you want to impress guests with an extra touch.

Side Dishes

These cupcakes pair beautifully with a warm cup of coffee or milk, and for a brunch spread, I like serving them alongside fresh berries or a light fruit salad to balance the richness.

Creative Ways to Present

For birthdays or cozy gatherings, I’ve layered these cupcakes in a glass trifle bowl, adding whipped cream and chocolate shavings between layers for a stunning display. You can also serve them on a tiered cupcake stand with festive cupcake liners to make them the star of any party.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cupcakes stored in an airtight container in the refrigerator for up to five days. Just bring them to room temperature before enjoying—I promise, the texture and flavor bounce right back.

Freezing

Freezing works great with these cupcakes. I freeze them unfrosted in a single layer on a baking sheet, then transfer to a freezer bag. When I’m ready, I thaw overnight in the fridge and frost fresh before serving. This keeps the flavors bright and the icing fluffy.

Reheating

If you want to warm a cupcake, I pop it in the microwave for just 10-15 seconds—don’t overheat or the frosting may start to melt. For a fresh-out-of-the-oven feel, let it come to room temp after reheating for best texture.

Frequently Asked Questions:

Can I make these cupcakes dairy-free?

Absolutely! You can substitute the buttermilk with a dairy-free milk mixed with a tablespoon of lemon juice or vinegar, and use a dairy-free butter alternative for the frosting. Just make sure your marshmallow fluff is also vegan-friendly if needed.

What makes these cupcakes different from regular chocolate cupcakes?

The addition of hot cocoa mix along with cocoa powder adds a unique, sweeter chocolate flavor that’s reminiscent of a warm cup of hot chocolate—making these cupcakes especially comforting and indulgent.

How do I prevent the marshmallow frosting from melting?

Make sure your cupcakes are completely cool before frosting. Also, keep assembled cupcakes in a cool room or refrigerated to maintain the frosting’s texture and prevent melting.

Can I make this recipe into a cake instead of cupcakes?

Yes! Simply pour the batter into a greased and floured 9x13-inch cake pan and bake for about 30–35 minutes. The frosting applies just as beautifully on cake layers as on cupcakes.

Final Thoughts

Honestly, this Hot Chocolate Cupcakes with Marshmallow Frosting Recipe feels like a hug in dessert form. I love how it brings a little nostalgic warmth right from the very first bite, and I hope you’ll find that same joy as you bake and share these with your people. Trust me, once you try these, they’ll become one of your go-to recipes when you want something chocolaty, cozy, and unforgettable.