Description
These Hot Cocoa Cupcakes with Marshmallow Frosting bring the comforting flavor of hot cocoa into a delicious, festive dessert. With rich chocolate cupcakes, creamy marshmallow frosting, and optional decorations like mini marshmallows and crushed candy canes, this recipe is perfect for holiday gatherings or as a cozy winter treat.
Ingredients
Scale
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
- 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 eggs, one at a time, mixing until 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.
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, then transfer them to a wire rack to cool completely. - Make the Marshmallow Frosting:
In a large mixing bowl, beat the butter until creamy.
Add 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 heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. - Frost the Cupcakes:
Once the cupcakes are completely cool, 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.
Notes
- For a smoother frosting, make sure your butter is softened before mixing.
- If you like a stiffer frosting, use less heavy cream.
- You can make these cupcakes ahead of time and store them in an airtight container for up to 3 days.
- Feel free to experiment with the toppings—shaved chocolate, crushed cookies, or even sprinkles work well!
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 28g
- Sodium: 160 mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg