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Decadent Hot Chocolate Cupcakes with Marshmallow Buttercream

Close-up of a rich, dark chocolate hot chocolate cupcake topped with white frosting, mini marshmallows, and chocolate shavings.
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Bake rich, moist chocolate cupcakes that taste like your favorite hot cocoa, topped with a light, fluffy marshmallow frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon marshmallow fluff or extract (optional, for frosting)
  • Chocolate shavings and 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, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Carefully pour the hot water or coffee into the batter and mix on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a wooden pick 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 frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, alternating with the milk or cream, beating until smooth.
  8. Mix in the vanilla extract and marshmallow fluff, if using. Beat on high speed until the frosting is light and fluffy.
  9. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each one.
  10. Garnish the tops with chocolate shavings and a few mini marshmallows before serving.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For an extra rich chocolate flavor, sift the cocoa powder before mixing it with the dry ingredients.
  • If you do not have marshmallow fluff, you can use a standard vanilla buttercream and add a drop of marshmallow extract for flavor.

Nutrition

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