Description
Rich and moist chocolate cupcakes topped with creamy marshmallow frosting, inspired by the comforting flavors of hot cocoa.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 tsp vanilla extract
- ½ cup hot water
- Marshmallow frosting (store-bought or homemade)
- Mini marshmallows and chocolate shavings for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and sugar together until light and fluffy.
- Add the vegetable oil, buttermilk, and vanilla extract to the egg mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the hot water until the batter is smooth. It will be thin.
- Fill the cupcake liners about ⅔ full with the batter.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with marshmallow frosting and top with mini marshmallows and chocolate shavings if desired.
Notes
- For a richer flavor, use Dutch-processed cocoa powder.
- Make sure not to overmix the batter to keep the cupcakes light and fluffy.
- You can use a kitchen torch to lightly toast the mini marshmallows for a more authentic hot cocoa look.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
