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Hot Chocolate Cupcakes

Hot chocolate cupcakes pair tender cocoa cake with fluffy marshmallow frosting and a mini marshmallow topping. The thin batter bakes into moist cupcakes, finished with a creamy frosting that brings classic hot chocolate flavors to each bite.
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Prep Time 25 minutes
Cook Time 22 minutes
Cooling 30 minutes
Total Time 1 hour 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.33 cup cocoa powder natural unsweetened
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt table
  • 1 egg large
  • 0.5 cup buttermilk
  • 0.25 cup oil neutral, such as canola oil
  • 0.5 tsp vanilla extract
  • 0.5 cup hot water
For the marshmallow frosting
  • 1 cup unsalted butter softened
  • 1 jar (7.5 oz) marshmallow creme
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt table
For the topping
  • 1 cup mini marshmallows

Equipment

  • 1 standard 12-cup muffin pan
  • 1 electric mixer

Method
 

Make the cupcakes
  1. Heat the oven to 350°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
  4. In a large bowl, whisk the egg, buttermilk, oil, and vanilla until smooth.
  5. Whisk in the dry ingredients just until combined.
  6. Slowly whisk in the hot water; the batter will be thin.
  7. Divide the batter among the liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
  9. Cool the cupcakes in the pan for 5 minutes.
  10. Transfer the cupcakes to a wire rack and cool completely.
Make the marshmallow frosting
  1. Beat the butter in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Beat in the marshmallow creme.
  3. Add the powdered sugar in 3 additions along with the vanilla and salt, beating on low until combined and then on medium until fluffy.
Frost and decorate
  1. Spread or pipe the frosting onto the cooled cupcakes.
  2. Top each cupcake with mini marshmallows.

Notes

For neat frosting, make sure the cupcakes are completely cool before decorating. Store covered in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free variation, use dairy-free buttermilk and plant-based butter.