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Denize J

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 354
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

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

Method
 

  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.

Notes

- 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.