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Ultimate Hot Chocolate Cupcakes with Marshmallow Buttercream

A close-up of a moist hot chocolate cupcake topped with white whipped frosting and mini marshmallows.
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Bake these incredibly moist hot chocolate cupcakes that taste just like a warm mug of cocoa. Topped with fluffy, cloud-like marshmallow buttercream, this easy recipe delivers decadent cocoa desserts perfect for holiday parties or snowy days.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 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 brewed coffee (or hot water)
  • 1 cup marshmallow fluff (for filling, optional)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup marshmallow fluff (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)
  • 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, sugar, cocoa powder, 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 for two minutes.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until just combined. The batter will be thin.
  5. Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 10 minutes before moving them to a wire rack to cool fully.
  6. Prepare the Marshmallow Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
  7. Beat in the marshmallow fluff and vanilla extract until the frosting is light and fluffy. Add milk or cream one tablespoon at a time if the frosting is too stiff.
  8. If using filling, use an apple corer or small knife to remove a small plug from the center of each cooled cupcake. Fill the hole with about one teaspoon of marshmallow fluff.
  9. Pipe or spread the marshmallow buttercream onto the cooled cupcakes. Top each cupcake with a few mini marshmallows to resemble hot cocoa topping.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee. This is a key step for decadent chocolate treats.
  • For a festive look, dust the finished cupcakes lightly with extra cocoa powder or finely crushed chocolate wafer cookies before serving.
  • If you prefer a simpler topping, use a stabilized whipped cream frosting instead of buttercream.

Nutrition

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