Hot Cocoa Cupcakes with Marshmallow Frosting Recipe

Introduction

The holidays wouldn’t be the same without a little indulgence, and these Hot Cocoa Cupcakes with Marshmallow Frosting are the perfect way to add a sweet touch to your festive gatherings. I made these cupcakes for a family party last year, and they were a huge hit. The combination of rich chocolatey cupcakes, gooey marshmallow frosting, and a sprinkle of festive decorations made them a crowd favorite. The cupcakes have the comforting flavor of hot cocoa, and the marshmallow frosting is fluffy, sweet, and melts in your mouth. My family couldn’t get enough, and the cupcakes disappeared faster than I could make more. If you’re a fan of hot cocoa and cupcakes, these are a must-try!

Why You’ll Love These Hot Cocoa Cupcakes with Marshmallow Frosting

These Hot Cocoa Cupcakes with Marshmallow Frosting are a fun and festive dessert for the holiday season. They combine the comforting warmth of hot cocoa with the delight of cupcakes, topped with marshmallow frosting that’s as soft and sweet as a cloud. Not only do these cupcakes taste delicious, but they are also incredibly easy to make and decorate. With just a few simple ingredients, you can create a delightful dessert that’s perfect for any holiday gathering. The addition of mini marshmallows, chocolate shavings, or crushed candy canes makes them even more special, adding texture and a pop of color. Whether you’re baking for a party, gifting them to friends, or just treating yourself, these cupcakes will definitely make your holiday season sweeter.

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• ½ cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ½ cup hot cocoa (prepared, cooled)

For the Marshmallow Frosting:

• ½ cup unsalted butter, softened
• 1 jar (7 oz) marshmallow crème (or fluff)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream (for desired consistency)

Optional Decorations:

• Mini marshmallows
• Chocolate shavings
• Crushed candy canes

Instructions

1. Prepare the Cupcakes:
   Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
   In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
   In another large mixing bowl, beat the butter and sugar together until light and fluffy.
   Add the eggs, one at a time, and mix until fully combined. Stir in the vanilla extract.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk and cooled hot cocoa. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
   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 the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Marshmallow Frosting:
   In a large mixing bowl, beat the butter until creamy.
   Add the marshmallow crème and mix until smooth.
   Gradually add powdered sugar, one cup at a time, beating well after each addition.
   Stir in the vanilla extract.
   Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. It should be smooth and spreadable.
3. Frost the Cupcakes:
   Once the cupcakes have cooled completely, frost them with the marshmallow frosting using a piping bag or spatula.
   Top with mini marshmallows, chocolate shavings, or crushed candy canes for a festive touch.

Nutrition Facts

• Servings: 12 cupcakes
• Calories per serving: 290 calories
• Sugar: 28g
• Sodium: 160mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 40 minutes (plus cooling time)

How to Serve

• With a Hot Drink: These cupcakes are perfect when paired with a hot cup of cocoa, coffee, or tea.
• At Holiday Parties: Serve them as a festive treat at your holiday gatherings—watch them disappear!
• For Gifting: Package them in festive boxes or bags and share with friends, family, or coworkers.
• As a Dessert: Serve them as part of your holiday dessert table, along with other sweets like cookies or pie.
• For Kids: These cupcakes are a fun treat for kids, especially when decorated with extra marshmallows and candy canes.

Additional Tips

1. Use room temperature ingredients: To ensure a smooth batter and frosting, make sure your butter, eggs, and milk are at room temperature.
2. Don’t overmix the batter: Mix the cupcake batter just until combined to keep the cupcakes light and fluffy.
3. Chill the frosting: If the frosting is too soft, refrigerate it for 10-15 minutes to firm up before frosting the cupcakes.
4. Customize the frosting consistency: If you prefer a stiffer frosting, add less heavy cream. For a softer frosting, add a little more.
5. Decorate creatively: Get creative with your decorations. You can use chocolate chips, sprinkles, or even drizzle caramel or chocolate sauce on top for added flair.

FAQ Section

1. Can I use a box cake mix instead of making the cupcakes from scratch? Yes, you can substitute a box cake mix for the homemade batter, though the flavor and texture may be slightly different.
2. Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes a day ahead. Just store them in an airtight container and frost them the day you plan to serve them.
3. How can I store leftover cupcakes? Store leftover cupcakes in an airtight container at room temperature for up to 2-3 days. You can also refrigerate them if you want the frosting to stay firmer.
4. Can I freeze the cupcakes? Yes, you can freeze the unfrosted cupcakes for up to 3 months. Let them cool completely, then wrap them tightly in plastic wrap and store in a freezer-safe bag.
5. Can I use a different frosting? Absolutely! If you prefer, you can use buttercream, cream cheese frosting, or whipped cream instead of marshmallow frosting.
6. Can I make these cupcakes gluten-free? Yes, you can use a gluten-free all-purpose flour blend as a substitute for the all-purpose flour in the recipe.
7. Can I use instant hot cocoa mix instead of homemade hot cocoa? Yes, you can substitute prepared instant hot cocoa for the homemade variety. Just make sure it’s cooled before adding it to the batter.
8. How do I make the frosting fluffier? Beat the frosting longer to incorporate more air. You can also add a bit more powdered sugar if you want a stiffer frosting.
9. Can I decorate the cupcakes with something other than marshmallows? Yes, you can decorate the cupcakes with chocolate chips, crushed graham crackers, or even drizzles of chocolate syrup.
10. Can I make mini versions of these cupcakes? Yes, simply reduce the baking time to 12-15 minutes and adjust the frosting accordingly.

Conclusion

These Hot Cocoa Cupcakes with Marshmallow Frosting are the perfect treat for the holiday season. They combine the rich, comforting flavor of hot cocoa with a fluffy, sweet marshmallow frosting, creating a dessert that everyone will love. The addition of fun decorations like mini marshmallows and crushed candy canes makes them even more festive. Whether you’re making them for a holiday party, gifting them to friends, or just treating your family, these cupcakes are sure to be a hit. So, grab your ingredients, preheat the oven, and get ready to enjoy these deliciously festive cupcakes!

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