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
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
- 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.
