Description
These Hot Chocolate Cupcakes are rich, moist chocolate cupcakes filled with marshmallow creme and topped with hot chocolate buttercream and mini marshmallows – perfect for a cozy treat!
Ingredients
- 1 cup (120g) all-purpose flour
- ½ cup (43g) unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk
- ½ cup (120ml) hot water
- 7 oz (about 1 cup) marshmallow creme
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (60g) hot chocolate mix (not sugar-free)
- 2–3 tbsp heavy cream
- Mini marshmallows for topping
Instructions
- Preheat oven to 350°F (177°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk sugar, oil, eggs, and vanilla until well combined.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in hot water until the batter is smooth.
- Divide batter evenly among cupcake liners, filling about 2/3 full. Bake for 16–18 minutes or until a toothpick comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, cut a small hole in the center of each cupcake and fill with about a teaspoon of marshmallow creme.
- To make the frosting, beat butter until fluffy. Add powdered sugar and hot chocolate mix, and beat until combined.
- Add 2–3 tablespoons of heavy cream until desired consistency is reached. Beat until light and fluffy.
- Frost cupcakes and top with mini marshmallows. Serve and enjoy!
Notes
- Use good quality cocoa powder for best flavor.
- Do not use sugar-free hot chocolate mix for the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 42g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
