Description
These Hot Chocolate Cupcakes are a cozy dessert that captures the warm, chocolaty goodness of a cup of hot cocoa. Topped with marshmallow frosting and dusted with cocoa, they’re perfect for winter gatherings or holiday treats.
Ingredients
Units
Scale
For the cupcakes:
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) hot water
For the marshmallow frosting:
- 2 cups (200 g) mini marshmallows
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
For garnish:
- Cocoa powder or grated chocolate (optional)
- Mini marshmallows or chocolate sprinkles
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar:
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add wet ingredients:
- Beat in the eggs one at a time, then add the vanilla extract.
- Combine the batter:
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Stir in the hot water until smooth.
- Bake the cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- Prepare the marshmallow frosting:
- Melt the mini marshmallows in the microwave in 15-second intervals, stirring in between, until smooth.
- In a large bowl, beat the butter until creamy. Gradually mix in the powdered sugar and vanilla extract.
- Add the melted marshmallows and continue beating until smooth. Adjust the consistency with milk as needed.
- Frost and decorate:
- Frost the cooled cupcakes with the marshmallow frosting. Dust with cocoa powder or grated chocolate and top with mini marshmallows or chocolate sprinkles, if desired.
Notes
- Storage: Store the cupcakes in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Variation: For an extra indulgence, fill the cupcakes with chocolate ganache or marshmallow fluff before frosting.
- Make-ahead: The cupcakes can be baked a day in advance, and the frosting made fresh before decorating.