Description
Delicious hot chocolate cupcakes with a rich cocoa flavor, topped with fluffy marshmallow frosting for the perfect cozy treat.
Ingredients
Scale
For the Hot Chocolate Cake:
- 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
For the Marshmallow Frosting:
- 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)
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Combine dry ingredients: In a large mixing bowl or stand mixer bowl, whisk together the flour, sugar, cocoa powder, hot cocoa mix, salt, baking powder, and baking soda until well combined.
- Mix wet ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, and eggs until smooth.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined, scraping the sides of the bowl once or twice to incorporate everything evenly.
- Add hot water: Slowly add the hot water while stirring until the batter is smooth and well combined.
- Fill cupcake liners: Fill each cupcake liner about two-thirds full with batter.
- Bake: Bake the cupcakes in the preheated oven for 17 minutes until a toothpick inserted comes out clean.
- Cool: Remove cupcakes from the oven and allow them to cool completely before frosting.
- Prepare frosting: In a stand mixer fitted with a paddle attachment, beat the softened butter for about one minute until light and fluffy.
- Add remaining frosting ingredients: Add powdered sugar, marshmallow fluff, and vanilla extract to the butter. Stir to combine, then beat on high speed for 2 minutes, scraping down the sides of the bowl once during mixing. If the frosting is too thick, add 1 tablespoon of milk to loosen it.
- Frost cupcakes: Use a knife or piping bag to frost the cooled cupcakes evenly with the marshmallow frosting.
- Garnish: Optionally, garnish with mallow bits, mini marshmallows, a sprinkle of hot cocoa mix, and/or melted chocolate as desired.
Notes
- This recipe yields about 28 cupcakes; if you only have a 24-cup muffin pan, bake the remaining batter in a loaf pan.
- Store cupcakes at room temperature if consuming the same day, or refrigerate up to 5 days.
- For best texture after refrigeration, bring cupcakes to room temperature before serving.
- Use buttermilk as specified for a tender crumb; you can make your own by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
- Ensure hot water is added slowly to avoid overmixing the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
