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Decadent Hot Chocolate Cupcakes with Marshmallow Buttercream

A close-up of a rich, dark hot chocolate cupcake topped with whipped cream, mini marshmallows, and chocolate crumbles.
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Bake these incredibly moist hot chocolate cupcakes that taste just like a warm mug of cocoa. They feature a rich chocolate base topped with fluffy marshmallow buttercream frosting, making them the perfect cozy dessert for winter nights or holiday baking.

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 brewed coffee (or hot water)
  • 1 cup mini marshmallows (for batter)
  • For Marshmallow Buttercream: 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup marshmallow fluff or creme
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream
  • Mini marshmallows (for garnish)

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, and salt for the cupcake base.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until smooth. The batter will be thin.
  5. Gently fold in the 1 cup of mini marshmallows.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 22 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.
  8. To make the marshmallow buttercream, beat the softened butter in a large bowl until creamy.
  9. Gradually add the sifted powdered sugar, mixing until combined.
  10. Beat in the marshmallow fluff and vanilla extract. Add milk or cream one tablespoon at a time until you reach a light, fluffy, and spreadable consistency.
  11. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each cupcake.
  12. Garnish the tops with a few extra mini marshmallows for a hot cocoa look.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For an extra fudgy texture, you can substitute 1/4 cup of the flour with cornstarch.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

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