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Hot Cocoa Cupcakes with Marshmallow Frosting

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These Hot Cocoa Cupcakes with Marshmallow Frosting are the ultimate indulgence for any chocolate lover. The cupcakes are moist and rich, with the perfect balance of cocoa flavor enhanced by a hint of hot cocoa. Topped with a fluffy and creamy marshmallow frosting, these cupcakes are a festive treat perfect for winter celebrations, holidays, or anytime you crave a warm, sweet indulgence. The added decorations, such as mini marshmallows and crushed candy canes, make them extra special.

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 cupcake liners.
    • In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
    • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
    • Gradually add the dry ingredients, alternating with the milk and cooled hot cocoa, starting and ending 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 5 minutes, then transfer them to a wire rack to cool completely.
  • Make the Marshmallow Frosting:
    • In a large mixing bowl, beat the softened butter until creamy.
    • Add the marshmallow crème and mix until smooth.
    • Gradually add the 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 generously with the marshmallow frosting using a piping bag or spatula.
    • Garnish with mini marshmallows, chocolate shavings, or crushed candy canes for a festive touch.

Notes

  • Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
  • You can store the cupcakes in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
  • For extra festive flair, consider topping the cupcakes with crushed candy canes during the holiday season.

Nutrition

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