Hot Chocolate Cupcakes with Marshmallow Frosting Recipe

Ingredients

Hot Chocolate Cake

• 2 cups + 2 tablespoons all-purpose flour
• 1 ½ cups sugar
• ½ cup cocoa powder
• ½ cup hot cocoa mix
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• ½ cup vegetable oil
• 1 cup buttermilk
• 2 eggs
• 1 cup hot water

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 (about 1 tablespoon)
• Mallow Bits (or mini marshmallows), hot cocoa mix, and/or melted chocolate for garnish (optional)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners to prepare for baking.
2. In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, sugar, cocoa powder, hot cocoa mix, salt, baking powder, and baking soda until evenly combined.
3. In a separate bowl, whisk the vegetable oil, buttermilk, and eggs together thoroughly until smooth.
4. Pour the wet mixture into the bowl with the dry ingredients, stirring gently to combine. Scrape down the sides to ensure everything is incorporated evenly.
5. Slowly add the hot water to the batter while continuing to stir gently until the mixture is smooth and uniform.
6. Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake the cupcakes in the preheated oven for 17 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove cupcakes from oven and allow them to cool fully in the pan before frosting to prevent melting the frosting.
9. Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about one minute until light and fluffy.
10. Add powdered sugar, marshmallow fluff, and vanilla extract to the butter, stirring until combined well.
11. Beat the frosting mixture on high speed for two minutes, stopping occasionally to scrape down the bowl. If the frosting is too thick, add about one tablespoon of milk to reach desired consistency.
12. Use a knife or piping bag to frost the cooled cupcakes evenly. Optionally, garnish with Mallow Bits, mini marshmallows, a sprinkle of hot cocoa mix, or drizzle with melted chocolate for extra flavor and decoration.

Notes

• This recipe yields about 28 cupcakes; if you only have 24 cupcake liners, bake the remaining batter in a loaf pan.
• Store cupcakes at room temperature if eating the same day for optimal texture, or refrigerate for up to 5 days and bring to room temperature before serving.
• Use buttermilk or substitute with regular milk plus a tablespoon of lemon juice for a similar effect.
• If you prefer a less sweet frosting, reduce powdered sugar slightly.
• For additional flavor, you can add a teaspoon of espresso powder to the batter to intensify the chocolate taste.

Nutrition

Serving: 1 cupcake | Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 220mg | Fiber: 3g | Sugar: 28g