Hot Chocolate Cupcakes with Marshmallow Buttercream Recipe

Introduction

Warm up with these ultimate hot chocolate cupcakes, ready in just 30 minutes. Rich cocoa cupcakes are topped with fluffy marshmallow buttercream for a cozy treat that captures the essence of your favorite winter drink. For another delicious chocolate dessert, try this Hot Cocoa Cupcakes Recipe or explore a festive option like Moist Bourbon Gingerbread Bundt Cake Recipe.

Ingredients

These rich, chocolatey cupcakes capture the cozy warmth of hot cocoa in every moist bite, topped with a fluffy marshmallow frosting that melts in your mouth.

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup buttermilk
• 1 cup vegetable oil
• 1 cup hot water
• 3/4 cup unsalted butter, softened (for frosting)
• 1 (7 oz) container marshmallow creme
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• Optional toppings: mini candy canes, mini marshmallows, chocolate chips, crushed candy canes

Timing

Prep Time	20 minutes
Cook Time	18 minutes
Total Time	38 minutes

Context: These Hot Cocoa Cupcakes come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients for your Hot Cocoa Cupcakes: flour, cocoa powder, sugar, baking powder, salt, eggs, milk, oil, and vanilla extract. Bring cold ingredients like eggs and milk to room temperature for better incorporation. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ cups granulated sugar, 1½ teaspoons baking powder, and ½ teaspoon salt. Sifting the cocoa powder and flour will prevent lumps and ensure your Hot Cocoa Cupcakes have a smooth, tender crumb.

Step 3 — Mix Wet Ingredients

In a separate large bowl, beat 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract until well combined. Use a hand mixer or whisk to emulsify the mixture—this helps create a uniform batter for moist cupcakes.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Do not overmix—a few streaks of flour are okay. Overmixing can develop gluten and make your Hot Cocoa Cupcakes dense rather than light and fluffy.

Step 5 — Fill Cupcake Liners

Using a cookie scoop or spoon, fill each cupcake liner about two-thirds full with batter. This allows room for the Hot Cocoa Cupcakes to rise without overflowing. For even baking, rotate the pan halfway through if your oven has hot spots.

Step 6 — Bake to Perfection

Bake in the preheated 350°F oven for 18–22 minutes. The Hot Cocoa Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be springy to the touch and slightly domed.

Step 7 — Cool Completely

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. Cooling completely is crucial—if you frost warm Hot Cocoa Cupcakes, the frosting will melt and slide off.

Step 8 — Prepare Marshmallow Frosting

While cupcakes cool, make a simple marshmallow frosting by beating 1 cup unsalted butter, 2 cups powdered sugar, ½ cup marshmallow fluff, and 1 teaspoon vanilla extract until light and fluffy. For stable peaks, ensure your butter is at cool room temperature.

Step 9 — Frost and Garnish

Pipe or spread the marshmallow frosting onto cooled Hot Cocoa Cupcakes. For an authentic hot cocoa touch, garnish with a sprinkle of cocoa powder or mini marshmallows. Serve immediately or store in an airtight container for up to 3 days.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	48g
Fat	14g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder instead of some flour — Adds nutritional value while maintaining the chocolate flavor in your Hot Cocoa Cupcakes.
• Almond flour instead of all-purpose flour — Creates a lower-carb, gluten-free version with a nutty undertone.
• Coconut sugar instead of white sugar — Provides a caramel-like flavor with a lower glycemic index.
• Unsweetened applesauce instead of oil — Reduces fat content while keeping the cupcakes moist and tender.
• Oat milk instead of regular milk — Offers a creamy, dairy-free alternative that complements the hot cocoa flavor.
• Dark cocoa powder instead of milk chocolate — Intensifies the chocolate taste while reducing sugar content.
• Low-sodium baking powder — Cuts down on sodium without affecting the rise of your cupcakes.
• Greek yogurt instead of sour cream — Adds protein and tanginess while maintaining richness.

Serving Suggestions

• Pair these Hot Cocoa Cupcakes with a steaming mug of coffee or hot chocolate for the ultimate cozy treat.
• Serve at holiday gatherings, winter parties, or as a special dessert after a festive family dinner.
• Create a Hot Cocoa Cupcakes display by arranging them on a tiered stand with mini marshmallows and candy cane stirrers.
• Top with a dollop of whipped cream and a dusting of cocoa powder for an authentic hot chocolate experience.
• Package individual Hot Cocoa Cupcakes in clear treat bags tied with festive ribbon for holiday gifts or party favors.
• Add a surprise chocolate ganache filling to your Hot Cocoa Cupcakes for an extra decadent center.

These serving ideas will help you showcase your delicious Hot Cocoa Cupcakes at any winter celebration or cozy gathering.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and milk to room temperature for a smoother, more voluminous batter.
• Mistake: Overmixing the cupcake batter. Fix: Mix just until ingredients are combined to prevent tough, dense cupcakes.
• Mistake: Substituting Dutch-process cocoa for natural cocoa powder. Fix: Stick with natural cocoa to react properly with baking soda for proper rise.
• Mistake: Overfilling the cupcake liners. Fix: Fill liners only ⅔ full to avoid messy overflow and flat tops.
• Mistake: Opening the oven door too early. Fix: Wait until at least the 15-minute mark to check for an even spring back.
• Mistake: Skipping the marshmallow frosting toast. Fix: Briefly torch or broil the frosting for that authentic hot cocoa flavor and visual appeal.
• Mistake: Using a weak, bland cocoa powder. Fix: Choose a high-quality, high-fat cocoa powder for a rich, chocolatey flavor.
• Mistake: Frosting warm cupcakes. Fix: Allow cupcakes to cool completely so the frosting holds its shape and doesn’t melt.
• Mistake: Not adding a pinch of salt to the batter. Fix: A little salt enhances the chocolate flavor and balances the sweetness.
• Mistake: Storing cupcakes in a sealed container while still warm. Fix: Cool completely before storing to prevent condensation and soggy liners.

Storing Tips

• Fridge: Store Hot Cocoa Cupcakes in an airtight container for up to 5 days.
• Freezer: Wrap Hot Cocoa Cupcakes individually and freeze in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm in the microwave for 10-15 seconds until they reach an internal temperature of 165°F for food safety.

Always cool your Hot Cocoa Cupcakes completely before storing to maintain freshness and prevent sogginess.

Conclusion

These decadent Hot Cocoa Cupcakes are the ultimate cozy treat, combining rich chocolate flavor with fluffy marshmallow buttercream. We hope you love baking them as much as we do! If you enjoyed this recipe, try our Marshmallow-Surprise Hot Cocoa Cookies Recipe next. Don’t forget to rate the recipe and share your results in the comments!

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FAQs

Can I make these Hot Cocoa Cupcakes ahead of time?

Yes, you can bake these Hot Cocoa Cupcakes a day in advance. Store them in an airtight container at room temperature. Frost them just before serving for the best texture.

What is the best way to get a moist cupcake?

For moist Hot Cocoa Cupcakes, do not overmix the batter and use room temperature ingredients. Also, be careful not to overbake them; check for doneness a few minutes before the timer goes off.

Can I use a different type of milk in this recipe?

Yes, you can substitute the milk with any variety, including almond or oat milk, in these Hot Cocoa Cupcakes. The flavor may vary slightly, but the cupcakes will still turn out delicious.