Hot Cocoa Cupcakes with Marshmallow Frosting
Hot Cocoa Cupcakes with Marshmallow Frosting
These hot cocoa cupcakes taste exactly like your favorite winter drink — rich chocolate cake with fluffy toasted marshmallow buttercream on top. The finishing touch of toasted mini marshmallows seals the deal. Foolproof recipe even if you’ve never made cupcakes from scratch.
Why These Are Different
- Deep chocolate flavor from Dutch-process cocoa
- Fluffy marshmallow buttercream that pipes beautifully
- Toasted mini marshmallows on top for the full hot cocoa look
- Easy enough for a weeknight holiday bake
Ingredients
For the cupcakes:
- 1 cup (125g) all-purpose flour
- ½ cup (50g) Dutch-process cocoa powder
- 1 tsp baking soda, ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) hot water
For the marshmallow frosting:
- 1 cup (225g) unsalted butter, softened
- 1½ cups (90g) marshmallow fluff
- 2 cups (240g) powdered sugar, sifted
- 1–2 tbsp heavy cream
- Pinch of salt
- Mini marshmallows for topping
How to Make Them
Step 1 — Make the batter. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. Whisk flour, cocoa, baking soda, and salt. Beat butter and sugar until fluffy (3 minutes). Add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk. Stir in hot water — batter will be thin, that’s normal.
Step 2 — Bake 18–20 minutes. Fill liners ⅔ full. Bake until a toothpick comes out clean. Cool completely before frosting.
Step 3 — Make the frosting. Beat butter on high 2 minutes until pale. Add marshmallow fluff, beat until combined. Add powdered sugar in two additions, then cream and salt. Beat on high 3 minutes until very light.
Step 4 — Frost and toast. Pipe frosting on cooled cupcakes. Top with mini marshmallows. Torch lightly or broil 60–90 seconds. Dust with cocoa powder.
Frequently Asked Questions
Can I make hot cocoa cupcakes without buttermilk?
Add 1 tbsp white vinegar to ½ cup whole milk. Let sit 5 minutes before using.
Can I make these in an air fryer?
Yes — 320°F for 12–15 minutes. Check at 12 minutes with a toothpick.
Can I use hot chocolate mix instead of cocoa powder?
Replace half the cocoa with hot chocolate mix. Reduce sugar by 2 tablespoons.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend. Texture will be slightly denser but still delicious.
How long do they last?
Unfrosted: 2 days room temp or 5 days refrigerated. Frosted: best within 24 hours.
Can I make a layer cake instead?
Double the recipe, bake in two 8-inch pans at 350°F for 28–32 minutes.
How to toast without a kitchen torch?
Broil on the top rack for 60–90 seconds. Watch constantly — marshmallows burn fast.
Can I add peppermint?
Add ¼ tsp peppermint extract to batter and frosting for a peppermint hot cocoa version. Garnish with crushed candy canes.
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Hot Cocoa Cupcakes
Hot Cocoa Cupcakes are a delightful fusion of hot cocoa and cupcakes, offering a rich chocolate flavor and a fluffy texture. These versatile cupcakes are perfect for any occasion and can be customized with various toppings. Indulge in the magic of Hot Cocoa Cupcakes and experience the joy of baking and sharing a truly special treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- Mini marshmallows (for garnish)
Directions
- Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- Cream butter and sugar together until light and fluffy in a separate bowl.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with milk, and mix until just combined.
- Divide the batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool before topping with mini marshmallows and any other desired decorations.
- Serve and enjoy these delightful Hot Cocoa Cupcakes with a mug of hot cocoa for the ultimate chocolatey experience.
