Hot Chocolate Cupcakes — Cozy, Marshmallow-Topped Cupcakes

Why You’ll Love Them

• 🏡 They transform the comforting warmth of hot cocoa into a moist, chocolatey cupcake — perfect for cold days, holidays or cozy evenings at home.
• 🍫 Topped with fluffy marshmallow frosting + whipped “hot cocoa” cream (plus mini marshmallows!) — every bite tastes like sipping cocoa by the fireplace.
• 🎉 Easy enough for a casual treat, but festive and indulgent enough for holiday parties or special celebrations.

Hot Chocolate Cupcakes with Marshmallow Frosting

Cozy, moist chocolate cupcakes topped with fluffy marshmallow frosting and optional hot-cocoa whipped cream — tastes like your favorite cup of hot chocolate in dessert form.

• Muffin pan (2 × 12-cup)
• cupcake liners
• Mixing bowls
• Stand mixer or electric hand mixer
• Spatula
• Piping bags + piping tips (optional)
• Wire rack

• 1 cup all-purpose flour
• ½ cup Dutch-process cocoa powder
• ¼ cup hot cocoa mix powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup salted butter, room temperature
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 tablespoon vanilla extract
• ½ cup sour cream, room temperature
• 1 cup buttermilk, room temperature
• 8 tablespoons salted butter, softened (Marshmallow Frosting)
• 7 ounces marshmallow fluff (Marshmallow Frosting)
• 4 cups powdered sugar (Marshmallow Frosting)
• 1 teaspoon vanilla extract (Marshmallow Frosting)
• 6 tablespoons heavy cream (Marshmallow Frosting)
• 1½ cups cups heavy cream (Optional Hot Cocoa Whipped Cream)
• 1–2 tablespoons powdered sugar (Optional Hot Cocoa Whipped Cream)
• ¼ cup dry hot cocoa powder mix (Optional Hot Cocoa Whipped Cream)
• dehydrated mini marshmallows (or mini marshmallows) ((optional))

1. Preheat oven to 350 °F (175 °C). Line 2 muffin pans with liners.

2. Whisk flour, cocoa, hot cocoa mix, baking powder, soda and salt; set aside.

3. Cream butter + sugar until light & fluffy.

4. Add eggs, yolks and vanilla; beat until combined. Mix in sour cream + buttermilk.

5. Add dry ingredients; stir until just combined. Do not overmix.

6. Add dry ingredients; stir until just combined. Do not overmix.

7. Cool cupcakes completely on wire rack.

8. For frosting: beat butter + marshmallow fluff until creamy. Add powdered sugar, vanilla, cream; beat until fluffy.

9. (Optional) Whip heavy cream, powdered sugar and cocoa-mix until stiff peaks for hot cocoa whipped cream.

10. Pipe marshmallow frosting, add small swirl of whipped cream, top with mini marshmallows.

– For best flavor, use Dutch-process cocoa. Regular cocoa will work, but flavor/color slightly differ.
– Frost only when cupcakes are fully cooled — to prevent frosting from melting.
– Hot cocoa mix gives a nostalgic flavor twist — do not use liquid mixes.
– Cupcakes freeze well unfrosted — frost when ready to serve.

Dessert

American

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🍫 Ingredients

Cupcakes

• 2 cups all-purpose flour (≈ 250 g)
• ½ cup Dutch-process cocoa powder (≈ 40 g)
• ¼ cup hot cocoa mix powder (≈ 30 g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup salted butter, room temperature (≈ 113 g)
• 1½ cups granulated sugar (≈ 300 g)
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 tablespoon vanilla extract
• ½ cup sour cream, room temperature (≈ 120 g)
• 1 cup buttermilk, room temperature

Marshmallow Frosting

• 8 tablespoons salted butter, softened
• 7 ounces marshmallow fluff (or marshmallow creme)
• 4 cups powdered (confectioners’) sugar
• 1 teaspoon vanilla extract
• 6 tablespoons heavy cream

Hot Cocoa Whipped Cream (optional topping)

• 1½ cups heavy cream
• 1–2 tablespoons powdered sugar
• ¼ cup dry hot cocoa powder mix

Garnish / Decor (optional)

• Dehydrated mini marshmallows (or mini marshmallows) for topping

🧁 Instructions

1. Preheat & Prep

Preheat the oven to 350 °F (≈ 175 °C). Line 2 muffin pans (or enough for ~24 cupcakes) with cupcake liners.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, Dutch cocoa, hot cocoa mix powder, baking powder, baking soda and salt. Set aside.

3. Cream Butter & Sugar

In a stand mixer (or large bowl), cream the butter and sugar until light and fluffy (about 2–3 minutes), scraping the sides as needed.

4. Add Eggs & Wet Ingredients

Add eggs, egg yolks and vanilla, beating until combined. Then mix in sour cream and buttermilk until batter is smooth.

5. Combine Dry + Wet

Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

6. Bake Cupcakes

Fill each liner about ⅔ full. Bake for 17–19 minutes or until a toothpick inserted comes out clean.
Let the cupcakes cool in the pan 5 min, then transfer to a wire rack to cool completely.

7. Marshmallow Frosting

In a clean bowl, beat softened butter and marshmallow fluff until creamy. Add powdered sugar, vanilla and heavy cream; beat until frosting is fluffy and smooth (about 5 min).

8. Hot Cocoa Whipped Cream (Optional)

In another bowl, whip heavy cream, powdered sugar and cocoa mix until stiff peaks form.

9. Assemble & Decorate

Pipe marshmallow frosting on each cooled cupcake. Then pipe a small dollop of hot cocoa whipped cream on top. Finish with a sprinkle of dehydrated mini marshmallows for that cozy hot-chocolate-inspired look.

📦 Storage & Make-Ahead Tips

• 🍰 Best eaten the day made. If storing for later — refrigerate frosted cupcakes in airtight container up to 3 days.
• 🧊 Unfrosted cupcakes: store at room temperature (airtight) up to 2 days, or freeze for up to 3 months.
• ✅ Make-ahead idea: bake cupcakes a day or two early, store unfrosted, then frost + top on day of serving for fresher result.