Description
Delight in these rich and moist Hot Chocolate Cupcakes topped with creamy marshmallow frosting. Combining cocoa powder and hot cocoa mix, these cupcakes deliver intense chocolate flavor paired with fluffy, sweet frosting and optional marshmallow garnishes for the perfect treat.
Ingredients
Units
Scale
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
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
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: 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.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, buttermilk, and eggs together thoroughly until smooth.
- Mix Wet into Dry: 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.
- Add Hot Water: Slowly add the hot water to the batter while continuing to stir gently until the mixture is smooth and uniform.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 17 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove cupcakes from oven and allow them to cool fully in the pan before frosting to prevent melting the frosting.
- Beat Butter: Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about one minute until light and fluffy.
- Add Frosting Ingredients: Add powdered sugar, marshmallow fluff, and vanilla extract to the butter, stirring until combined well.
- Whip Frosting: 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.
- Frost and Garnish: 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 Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
