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Decadent Hot Chocolate Cupcakes with Homemade Marshmallow Buttercream

A rich, dark chocolate hot chocolate cupcake topped with white frosting and mini marshmallows.
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Bake rich, moist chocolate cupcakes that taste like your favorite hot cocoa, topped with a fluffy, sweet marshmallow buttercream frosting.

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 milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup mini marshmallows (for batter)
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup mini marshmallows (for topping)

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.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the boiling water until the batter is smooth. The batter will be thin. Stir in the 1/2 cup of mini marshmallows.
  5. Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  6. 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.
  7. To make the marshmallow buttercream, beat the softened butter in a large bowl until creamy.
  8. Gradually add the sifted powdered sugar, beating until combined.
  9. Add the 1/4 cup milk, vanilla extract, and salt. Beat on high speed until the frosting is light and fluffy, about 3 to 5 minutes. Add a tiny bit more milk if the frosting is too stiff.
  10. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each one.
  11. Top each frosted cupcake with a few extra mini marshmallows before serving.

Notes

  • For an extra rich chocolate flavor, use hot brewed coffee instead of boiling water in the batter.
  • If you prefer a toasted marshmallow topping, place the mini marshmallows on top of the frosting and briefly broil them for 30 to 60 seconds, watching carefully to prevent burning.
  • Chill the buttercream for 10 minutes if you find it too soft to pipe easily.

Nutrition

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