If you’re craving a little cozy indulgence, you’re going to fall head over heels for this Hot Chocolate Cupcakes with Marshmallow Frosting Recipe. These cupcakes are like capturing the magic of a steaming mug of hot cocoa in a perfectly moist, tender cake, topped with a fluffy marshmallow frosting that’s just dreamy. Trust me, once you bake these, you’ll want them at every gathering or weekend treat—bonus, they’re easier to make than you think!
Why You’ll Love This Recipe
- Rich & Comforting Flavor: The combination of cocoa powder and hot cocoa mix gives these cupcakes a deep, cozy chocolate taste that feels like a warm hug.
- Fluffy Marshmallow Frosting: This frosting is light and sweet with just the right marshmallow fluffiness to perfectly complement the rich cake.
- Perfect for Any Occasion: Whether you’re making an everyday treat or something special for a party, these cupcakes always wow the crowd.
- Easy to Customize: From garnishes to frosting tweaks, this recipe gives you plenty of room to make it your own.
Ingredients & Why They Work
Each ingredient in this Hot Chocolate Cupcakes with Marshmallow Frosting Recipe plays a key role in creating that perfectly balanced chocolate flavor and light, tender crumb. Plus, the marshmallow fluff frosting brings the nostalgic sweetness we all adore. Here’s a quick peek at what you need and why it’s so great:
- All-Purpose Flour: The sturdy base that delivers a soft yet structured cupcake crumb.
- Sugar: Sweetness powers this dessert, helping to balance the cocoa’s natural bitterness.
- Cocoa Powder & Hot Cocoa Mix: A double punch of chocolatey goodness that makes these cupcakes extra special.
- Baking Powder & Baking Soda: The leavening agents that make sure your cupcakes rise beautifully and stay moist.
- Vegetable Oil: Keeps the cupcakes tender and moist unlike butter which might stiffen the crumb here.
- Buttermilk: Adds a subtle tang and reacts with baking soda to create an airy texture.
- Eggs: Provide structure and richness to the batter.
- Hot Water: Helps bloom the cocoa flavor and makes batter easy to mix.
- Salted Butter (for frosting): Balances the sweetness and makes the frosting luscious.
- Powdered Sugar: Essential for smooth, fluffy frosting texture.
- Marshmallow Fluff: The star of the frosting, bringing that irresistible marshmallow sweetness and airy feel.
- Vanilla Extract: Adds warmth and depth to the frosting.
Make It Your Way
One of my favorite things about this Hot Chocolate Cupcakes with Marshmallow Frosting Recipe is how easy it is to make it your own. Over the years, I’ve played around with different variations and love how you can tweak it to fit any occasion, dietary need, or mood.
- Variation: I’ve swapped out vegetable oil for melted coconut oil a few times to add a subtle, nutty aroma—and it’s incredible!
- Dairy-Free Option: You can use almond milk mixed with a little lemon juice instead of buttermilk, and vegan butter plus marshmallow fluff made without gelatin for the frosting.
- Garnish Fun: Top with crushed peppermint candies in winter or add a drizzle of caramel sauce for a decadent twist.
Step-by-Step: How I Make Hot Chocolate Cupcakes with Marshmallow Frosting Recipe
Step 1: Prep and Mix the Dry Ingredients
First things first—preheat your oven to 350°F (175°C) and line your muffin pan with cupcake liners. Then, in a large bowl, whisk together all your dry ingredients: flour, sugar, cocoa powder, hot cocoa mix, salt, baking powder, and baking soda. I like to sift these together—it helps avoid any little clumps and mixes everything evenly. Trust me, it makes a difference when you dig into that first bite.
Step 2: Combine the Wet Ingredients Separately
In another bowl, whisk together the vegetable oil, buttermilk, and eggs until smooth. This prevents the eggs from scrambling later when they hit the hot water, plus it makes mixing easier. The buttermilk adds a touch of tanginess and works magic with the leaveners for light, fluffy cupcakes.
Step 3: Bring It All Together and Add Hot Water
Pour the wet ingredients into the dry mix and stir until just combined, making sure to scrape down the bowl sides so nothing is left unmixed. Now, here’s a trick: slowly add the hot water and mix gently. The hot water helps “bloom” the cocoa powders, intensifying that chocolate flavor and creating a luscious batter that bakes up so moist it almost melts in your mouth.
Step 4: Bake Your Cupcakes to Perfection
Fill each cupcake liner about two-thirds full to give them room to rise without spilling over. Pop them into the oven for 15-17 minutes. I usually start checking around 15 minutes with a toothpick—it should come out clean or with a few moist crumbs but no wet batter. Resist the temptation to open the oven door too much too soon; it can cause cupcakes to collapse.
Step 5: Make the Marshmallow Frosting
While your cupcakes cool completely (and I mean completely—warm cupcakes will melt your frosting!), beat the softened salted butter on medium speed (or using your stand mixer paddle attachment) until it’s light and fluffy. Then add powdered sugar, marshmallow fluff, and vanilla. Mix on low until just combined, then crank the speed to high for about two minutes. Scrape the bowl at least once to make sure everything comes together perfectly. If your frosting feels too thick to spread nicely, add a tablespoon of milk one at a time to get the perfect consistency.
Step 6: Frost and Garnish Like a Pro
Now for the fun part—frost your cooled cupcakes with a knife or piping bag. I love piping because it’s tidy and looks extra special, but a rustic spread is cozy and inviting too. Finish them off with a sprinkle of mini marshmallows, a dusting of extra hot cocoa mix, or even a drizzle of melted chocolate. These little touches make all the difference when you’re serving friends or treating yourself.
Pro Tips for Making Hot Chocolate Cupcakes with Marshmallow Frosting Recipe
- Use Buttermilk or Substitute Carefully: If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit 5 minutes—this helps with the cupcake’s texture and rise.
- Don’t Skimp on Cooling Time: Frosting warm cupcakes leads to a melty mess. Patience here means beautiful, clean cupcakes.
- Gently Incorporate Hot Water: Adding hot water last and mixing slowly intensifies the chocolate flavor without ruining the batter consistency.
- Try Different Garnishes: If you want to switch it up, I love using cocoa powder dusting or mini toasted marshmallows for a toasty finish.
How to Serve Hot Chocolate Cupcakes with Marshmallow Frosting Recipe
Garnishes
Personally, I’m a sucker for a little extra flair, so I love topping these cupcakes with mini marshmallows lightly toasted with a kitchen torch for a campfire vibe, or sprinkling a dusting of cocoa powder for a subtle chocolate boost. Sometimes, I drizzle melted dark or white chocolate—especially during the holidays, it makes them feel extra festive. If you want a playful crunch, Mallow Bits add texture and color that your guests will adore.
Side Dishes
These cupcakes are fantastic on their own, but if you’re hosting, I like to pair them with a simple cup of coffee or chai latte. For a small bite party, serve alongside fresh fruit like raspberries or strawberries to add a refreshing contrast, or even a scoop of vanilla ice cream for an extra indulgence. They also shine with a warm mug of creamy hot chocolate to echo the flavors.
Creative Ways to Present
Once, for a birthday party, I arranged these cupcakes on a tiered stand with chocolate shavings and marshmallow skewers for a “hot cocoa bar” theme. Another time, I served them in decorative paper cups paired with hot cocoa spoons made of chocolate and mini marshmallows. Little details like that can turn this simple Hot Chocolate Cupcakes with Marshmallow Frosting Recipe from delicious to downright unforgettable!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Awesome! I usually keep them in an airtight container at room temperature if I plan to eat them within the same day. If not, refrigerate them for up to five days. Just remember—take them out ahead of time to let the cupcakes warm up slightly, so the texture and flavor really shine through.
Freezing
I’ve frozen unfrosted cupcakes wrapped tightly in plastic wrap and stored in freezer bags. When I want to enjoy them, I thaw overnight in the fridge then frost fresh. The marshmallow frosting doesn’t freeze well, so this approach keeps the taste and texture just right.
Reheating
If you want to warm a cupcake, pop it in the microwave for about 10-15 seconds—but be careful not to overheat, or you’ll melt that gorgeous frosting. I find reheating just before serving revives the cupcake’s softness perfectly.
FAQs
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Can I make these Hot Chocolate Cupcakes with Marshmallow Frosting Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum for structure, and make sure your cocoa powder and hot cocoa mix are also gluten-free. Baking times may vary slightly, so keep an eye on them as they bake.
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What can I use instead of marshmallow fluff in the frosting?
If marshmallow fluff isn’t available, you can try making a homemade marshmallow frosting or use mini marshmallows melted gently into the frosting base. Just be cautious to avoid overheating, which can cause separation.
- Can I bake these cupcakes in advance?
Yes! You can bake the cupcakes ahead and store them cooled and unfrosted at room temperature for a day or in the fridge for a few days. Frost just before serving to keep the frosting fresh and fluffy.
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How do I make sure the cupcakes rise well?
Make sure your baking powder and baking soda are fresh, and don’t overmix the batter once you add the wet to dry ingredients. Also, filling your liners about two-thirds full lets the cupcakes puff up beautifully without spilling over.
Final Thoughts
This Hot Chocolate Cupcakes with Marshmallow Frosting Recipe has become one of my go-to treats when I want something that feels warm, comforting, and just a little bit magical. The way the rich chocolate mingles with fluffy marshmallow frosting brings back happy memories—whether it’s snow day snuggles or a last-minute party surprise. I truly believe once you try it, you’ll be hooked just like I am. So go on, give it a whirl—you deserve a little sweetness today!
Print
Hot Chocolate Cupcakes with Marshmallow Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 45 minutes
- Yield: 28 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and moist Hot Chocolate Cupcakes topped with a fluffy marshmallow frosting. Perfect for chocolate lovers, this recipe combines hot cocoa flavors in both the cake and the frosting for an indulgent treat that’s easy to make and crowd-pleasing.
Ingredients
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
- Mallow Bits (or mini marshmallows), hot cocoa mix, and/or melted chocolate for garnish (optional)
Instructions
- Preheat oven and prepare pans: Preheat your 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 flour, sugar, cocoa powder, hot cocoa mix, salt, baking powder, and baking soda until evenly mixed.
- Mix wet ingredients: In a separate bowl, whisk the vegetable oil, buttermilk, and eggs together until smooth and combined.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined, scraping down the bowl to ensure even mixing.
- Add hot water: Gradually stir in the hot water until the batter is smooth and fully incorporated.
- Fill cupcake liners: Spoon the batter into cupcake liners, filling each about two-thirds full.
- Bake cupcakes: Bake the cupcakes in the preheated oven for 17 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and allow them to cool completely in the pan before frosting.
- Prepare frosting: Using a stand mixer fitted with a paddle attachment, beat the softened butter until light and fluffy, about 1 minute.
- Add frosting ingredients: Add powdered sugar, marshmallow fluff, and vanilla extract to the butter and mix until combined.
- Beat frosting: Increase the mixer speed to high and beat for 2 minutes, scraping down the bowl once. If the frosting is too thick, add 1 tablespoon of milk to achieve desired consistency.
- Frost cupcakes and garnish: Use a knife or piping bag to frost the cooled cupcakes. Garnish with mallow bits, mini marshmallows, a sprinkle of hot cocoa mix, and/or melted chocolate if desired.
Notes
- This recipe makes approximately 28 cupcakes. If you have only 24 muffin cups, bake the remaining batter in a loaf pan.
- Store cupcakes at room temperature if consuming the same day, or refrigerate for up to 5 days. Bring to room temperature before eating for best texture.
- Use whole milk buttermilk or substitute with milk plus vinegar if buttermilk is unavailable.
- For a richer chocolate flavor, use a high-quality cocoa powder.
- Adjust frosting sweetness by adding more or less powdered sugar according to taste.
