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Hot Chocolate Cupcakes with Marshmallow Buttercream

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5 from 10 reviews

Soft hot chocolate cupcakes topped with a marshmallow buttercream frosting.

  • Author: Claire Coffey
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 52 minutes
  • Yield: 14 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

Hot chocolate cupcakes:

  • 2/3 cup (106g) hot chocolate powder + 1/4 cup hot water
  • 1 large egg, room temperature
  • 2/3 cup (133g) granulated sugar
  • 1/3 cup vegetable oil
  • 1/4 cup (20g) baking cocoa
  • 1 1/4 cup (150g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup milk
  • 1 teaspoon vanilla

Marshmallow buttercream:

  • 1 cup unsalted (227g) butter, at room temperature
  • 1 - 7 ounce (198g) container of marshmallow fluff
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla
  • Optional: 1 tablespoon heavy cream

Instructions

Hot chocolate cupcakes:

  1. Whisk together the hot chocolate powder and hot water. Set aside to cool.
  2. In the bowl of a stand mixer, whip the egg and granulated sugar on high until lightened in color and texture (about 20-30 seconds).
  3. With the mixer on low, add the vegetable oil, mixing until combined.
  4. Stir together the remaining dry ingredients (baking cocoa, flour, salt, baking soda and baking powder) in a bowl and add the remaining wet ingredients (milk and vanilla) to the hot chocolate.
  5. With the mixer on low, add the dry ingredients to the egg/sugar/oil mixture in two parts, alternating with the wet ingredients in one part. Mix until just combined to prevent over-mixing.
  6. Spoon about 1/4 cup batter into each cupcake liner.
  7. Bake at 350F for 18-22 minutes, or until a toothpick inserted in the center comes out with only baked crumbs.
  8. Allow to cool in the pan, then move to a cooling rack. Make sure the cupcakes have cooled completely before frosting.

Marshmallow buttercream: 

  1. Beat the butter and marshmallow fluff on medium-high until smooth and lightened in color.
  2. With the mixer on low, slowly add the powdered sugar.
  3. Once the powdered sugar is incorporated, add the vanilla and increase the mixer to high, beating until smooth.
  4. Add one tablespoon heavy cream to thin as needed.

Assembly:

  1. Spoon the buttercream into a piping bag fitted with a large, round piping tip.
  2. Pipe two layers of frosting onto each cupcake.
  3. Garnish with half a gingerbread man cookie, sprinkles, and/or bits of chocolate.

Notes

    • Filling cupcake liners: This recipe creates perfectly domed cupcakes when the liners are filled with approximately 1/4 cup batter.
    • The secret to smooth, air-bubble-free frosting: Once the frosting has come together, beat it on low for about 5 minutes to work out the air bubbles.
    • Fill that piping bag like a pro: Spoon your frosting onto plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!

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