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Ultimate Cozy Hot Chocolate Cupcakes with Fluffy Marshmallow Buttercream

Close-up of a rich chocolate cupcake topped with white frosting, chocolate drizzle, mini marshmallows, and cocoa powder, resembling hot chocolate cupcakes.
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Make rich, moist chocolate cupcakes that taste just like your favorite warm mug of hot cocoa, topped with a light, fluffy marshmallow frosting and a chocolate drizzle.

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 water or hot brewed coffee
  • 1 cup hot chocolate mix (for cake)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/2 cup marshmallow fluff or homemade marshmallow creme
  • 1/4 cup milk or heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Mini marshmallows and chocolate drizzle (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, salt, and hot chocolate mix.
  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 and mix 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 powdered sugar, alternating with the milk or cream, beating until smooth.
  9. Beat in the marshmallow fluff and vanilla extract until the frosting is light and fluffy. Add more powdered sugar if the frosting is too soft.
  10. Once the cupcakes are cool, pipe or spread the marshmallow buttercream onto each one.
  11. Top with a few mini marshmallows and a drizzle of melted chocolate before serving.

Notes

  • For an extra rich flavor, use hot brewed coffee instead of hot water in the cake batter.
  • You can toast the mini marshmallows on top of the frosting with a kitchen torch for a roasted marshmallow effect.
  • If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it sit for 5 minutes.

Nutrition

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