Description
These Hot Chocolate Cupcakes are a rich and moist chocolate treat made with a blend of cocoa powder and hot cocoa mix in the batter, topped with a fluffy marshmallow frosting. Perfect for chocolate lovers looking for a fun and festive dessert.
Ingredients
Scale
For the 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
For the 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: Preheat your oven to the appropriate temperature (350°F / 175°C) and line a muffin pan with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl or stand mixer bowl, sift together the flour, sugar, cocoa powder, hot cocoa mix, salt, baking powder, and baking soda until well mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, and eggs until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined, making sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Hot Water: Slowly pour the hot water into the batter, stirring continuously until the mixture is smooth and fully combined. This will create a thinner batter.
- Fill Muffin Cups: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow for rising during baking.
- Bake: Bake the cupcakes for 17 minutes until a toothpick inserted into the center comes out clean or with moist crumbs but no raw batter.
- Cool: Remove cupcakes from the oven and allow them to cool completely in the pan before removing to frost.
- Prepare Frosting: In a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until light and fluffy, about 1 minute.
- Add Frosting Ingredients: Add powdered sugar, marshmallow fluff, and vanilla extract to the butter and mix until just combined.
- Beat Frosting: Increase mixer speed to high and beat the frosting for 2 minutes, stopping to scrape down the bowl at least once. If frosting is too thick, add 1 tablespoon of milk to achieve desired consistency.
- Frost Cupcakes: Use a knife or piping bag to spread or pipe the frosting evenly over the cooled cupcakes.
- Garnish: Optionally, garnish with mallow bits, mini marshmallows, a sprinkle of hot cocoa mix, or melted chocolate for a decorative touch.
Notes
- This recipe yields approximately 28 cupcakes; if you only have 24 cupcake liners, bake the remaining batter in a loaf pan.
- Store cupcakes at room temperature if eating the same day or refrigerate for up to 5 days. Bring cupcakes to room temperature before serving for the best texture.
- Use buttermilk for moisture and tenderness; if unavailable, you can substitute with milk plus 1 tablespoon lemon juice or vinegar.
- If you prefer a less sweet frosting, reduce powdered sugar slightly or add a pinch of salt to balance flavors.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
