Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F. Line two muffin tins with cupcake liners.
- In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
- Add vanilla, eggs, buttermilk, and vegetable oil. Mix until smooth.
- Pour in hot water and mix well; batter will be thin.
- Pour batter into cupcake liners about 2/3 full.
- Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- For the frosting, beat softened butter until smooth and creamy.
- Add marshmallow creme and beat until combined.
- Add powdered sugar and vanilla, mixing until smooth and fluffy.
- Frost cooled cupcakes and decorate with desired toppings.
Notes
1. The batter is thin, so gently pour into liners to avoid spills.
2. Use room temperature ingredients for the best texture.
3. For festive touch, add candy cane pieces or mini marshmallows on top of frosting.
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 35g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg