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Decadent Hot Chocolate Cupcakes with Marshmallow Buttercream

A decadent hot chocolate cupcake with a bite taken out, revealing moist chocolate cake and topped with white frosting and mini marshmallows.
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Make these rich, chocolatey hot chocolate cupcakes topped with fluffy homemade marshmallow buttercream. This recipe brings the cozy flavor of your favorite winter drink into a perfect, comforting dessert for any gathering.

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 strong brewed coffee (or hot water with 2 teaspoons instant espresso powder)
  • 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 cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1/4 cup milk or heavy cream (for frosting, as needed)
  • Extra mini marshmallows and chocolate shavings (for topping)

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 for the cupcake batter.
  3. Add the eggs, buttermilk, vegetable 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 hot water/espresso mixture) 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 22 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.
  8. Prepare the marshmallow buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase speed to medium-high and beat until fluffy.
  9. Add the marshmallow fluff and vanilla extract to the butter mixture. Beat until fully incorporated and light. Add a pinch of salt.
  10. If the frosting is too stiff, add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  11. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each one.
  12. Top with extra mini marshmallows or chocolate shavings before serving.

Notes

  • For an even richer chocolate flavor, use dark cocoa powder in the cake batter.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • To make this a true hot cocoa dessert experience, serve the cupcakes slightly warm alongside a mug of hot chocolate.

Nutrition

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

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