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Hot Chocolate Cupcakes Recipe

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Hot Chocolate Cupcakes are rich, moist chocolate cupcakes topped with fluffy marshmallow frosting and finished with classic hot cocoa-inspired garnishes. They bring all the cozy flavors of a warm mug of hot chocolate into a fun and decadent dessert.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup hot coffee or hot water
  • 1/2 cup mini chocolate chips (optional)
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 cup marshmallow creme
  • 1 tsp vanilla extract (for frosting)
  • 1 to 2 tbsp heavy cream or milk
  • Mini marshmallows, for garnish
  • Chocolate shavings, for garnish
  • Cocoa powder, for garnish
  • Chocolate drizzle, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a medium bowl.
  3. In a large bowl, whisk the eggs, oil, buttermilk, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet ingredients and mix until combined.
  5. Slowly stir in the hot coffee or hot water until the batter is smooth.
  6. Fold in the mini chocolate chips if using.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool completely on a wire rack.
  10. For the frosting, beat the butter until creamy.
  11. Mix in the marshmallow creme and vanilla extract.
  12. Gradually add the powdered sugar and beat until fluffy.
  13. Add heavy cream or milk as needed to achieve the desired consistency.
  14. Pipe or spread the frosting onto the cooled cupcakes.
  15. Garnish with mini marshmallows, chocolate shavings, cocoa powder, or chocolate drizzle before serving.

Notes

  • Add peppermint extract to the frosting for a festive peppermint hot chocolate variation.
  • Fill the cupcakes with chocolate ganache for extra richness.
  • Use dark cocoa powder for a deeper chocolate flavor.
  • Top with toasted marshmallows for a campfire-inspired twist.
  • Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Unfrosted cupcakes can be frozen for up to 3 months.
  • Allow refrigerated cupcakes to come to room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/hot-chocolate-cupcakes-recipe/