If you are looking for a dessert that wraps the cozy magic of a warm drink into a delightful treat, you have come to the right place. This Hot Cocoa Cupcakes with Marshmallow Frosting Recipe brings the nostalgic flavors of a classic cup of hot cocoa to life in cupcake form, topped with a fluffy, sweet marshmallow frosting that perfectly mimics that comforting finish. Each bite offers a rich, tender chocolatey crumb paired with the soft and billowy sweetness of marshmallow, crowned with festive garnishes that make these cupcakes irresistible for any occasion.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each chosen to build the delicious layers of flavor and texture in these cupcakes. From cocoa powder for that deep chocolate taste to marshmallow crème for the signature frosting, everything comes together simply but perfectly.
- 1 cup all-purpose flour: The base of the cupcake providing structure and tenderness.
- ½ cup cocoa powder (unsweetened): For a rich, true chocolate flavor that’s not too sweet.
- 1 teaspoon baking powder: Helps the cupcakes rise with a fluffy crumb.
- ½ teaspoon baking soda: Adds lift and balances the cocoa’s acidity.
- ½ teaspoon salt: Enhances all the flavors and prevents flatness.
- ½ cup unsalted butter, softened (for batter): Adds moisture and richness.
- ¾ cup granulated sugar: Sweetens the cupcakes just right without overpowering.
- 2 large eggs: Provide structure, moisture, and binding.
- 1 teaspoon vanilla extract: Adds warmth and depth to the chocolate flavor.
- ½ cup whole milk: Keeps the batter smooth and moist.
- ½ cup hot cocoa (prepared, cooled): Infuses extra chocolate and mimics that beloved drink.
- ½ cup unsalted butter, softened (for frosting): Creamy base for the marshmallow topping.
- 1 jar (7 oz) marshmallow crème (or fluff): Essential for luscious, sweet frosting with that signature marshmallow texture.
- 2 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1 teaspoon vanilla extract (for frosting): Adds a subtle flavor lift.
- 2-3 tablespoons heavy cream: Adjusts the frosting to your desired consistency.
- Mini marshmallows: Cute, toasty garnish that highlights the marshmallow theme.
- Chocolate shavings: Adds an elegant and decadent finish.
- Crushed candy canes: Optional festive touch with a refreshing minty crunch.
How to Make Hot Cocoa Cupcakes with Marshmallow Frosting Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. This ensures the leavening agents and cocoa are evenly distributed, crucial for even rising and consistent chocolate flavor in every cupcake.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This step is the secret to tender cupcakes because it incorporates air into the batter.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Incorporating the eggs gradually helps maintain that airy texture while the vanilla elevates the rich chocolate base.
Step 4: Alternate Adding Dry Ingredients and Milk
Begin adding the dry ingredients to the butter mixture in three additions, alternating with the milk and prepared hot cocoa. Start and end with the dry ingredients. Mix gently but thoroughly to keep the batter smooth and prevent it from becoming heavy.
Step 5: Bake the Cupcakes
Scoop the batter evenly into a lined 12-cup muffin tin. Bake in a preheated oven at 350°F (175°C) for about 18-20 minutes until a toothpick comes out clean. The cupcakes should spring back when lightly pressed.
Step 6: Prepare the Marshmallow Frosting
While cupcakes cool, beat the softened butter until creamy. Gradually add powdered sugar and marshmallow crème, beating continuously. Add vanilla extract and heavy cream to reach the desired fluffy consistency that’s perfect for piping or spreading.
Step 7: Frost and Garnish
Once cupcakes are completely cool, frost them generously with the marshmallow frosting. Top with mini marshmallows, chocolate shavings, and a sprinkle of crushed candy canes for a festive, inviting look.
How to Serve Hot Cocoa Cupcakes with Marshmallow Frosting Recipe
Garnishes
Mini marshmallows not only add a playful texture but can be lightly toasted with a kitchen torch to give that classic campfire vibe. Chocolate shavings offer an elegant richness, and crushed candy canes bring a peppermint punch and beautiful color contrast.
Side Dishes
Serve these cupcakes alongside a warm mug of hot cocoa or coffee to complement the chocolatey marshmallow sweetness perfectly. Fresh berries or a simple vanilla ice cream scoop also contrast beautifully with the rich flavors.
Creative Ways to Present
Try serving these cupcakes in rustic paper liners or festive holiday wrappers to elevate their charm. Arranging them on a decorative cake stand with some pine sprigs or cinnamon sticks nearby will create an inviting dessert table centerpiece that will wow guests.
Make Ahead and Storage
Storing Leftovers
Place leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate them for longer freshness. The marshmallow frosting keeps surprisingly well but avoid leaving them uncovered to prevent drying out.
Freezing
Without frosting, cupcake bases freeze beautifully for up to three months. Thaw completely before applying the marshmallow frosting. You can also freeze fully frosted cupcakes in a sealed container, but consume within one month for best texture.
Reheating
For a fresh-baked feel, warm cupcakes slightly in a microwave for 10-15 seconds, but avoid heating the marshmallow frosting too much as it can melt and lose its fluffy texture. A gentle room temperature thaw usually works best.
FAQs
Can I use regular frosting instead of marshmallow frosting?
Absolutely! While the marshmallow frosting pairs beautifully with the hot cocoa flavor, a classic chocolate or vanilla buttercream can work if you prefer or don’t have marshmallow crème on hand.
Is it necessary to use prepared hot cocoa in the batter?
Using prepared hot cocoa, cooled, adds a unique depth by infusing liquid chocolate flavors rather than just cocoa powder. It’s a subtle but valuable layer that enhances the richness of these cupcakes.
Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Ensure all other ingredients, especially baking powder and marshmallow crème, are gluten-free certified.
How can I toast mini marshmallows on the frosting safely?
A kitchen torch is the best tool for this. Carefully wave the flame over the marshmallows just until they get lightly browned and toasted, adding an irresistible aroma and flavor without melting the frosting underneath.
What is the best way to get a smooth, spreadable marshmallow frosting?
Beat softened butter first until creamy, then slowly add powdered sugar and marshmallow crème while mixing thoroughly. Adjust consistency with heavy cream one tablespoon at a time until the frosting is soft but holds shape well.
Final Thoughts
There is something truly heartwarming about the Hot Cocoa Cupcakes with Marshmallow Frosting Recipe that brings the magic of winter evenings and cozy drinks right to your kitchen. Whether you’re sharing these cupcakes with family or gifting them to friends, their comforting flavor and festive appearance are sure to brighten any day. Give this recipe a try and indulge in a sweet celebration of chocolate and marshmallow goodness.
Print
Hot Cocoa Cupcakes with Marshmallow Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these rich and moist Hot Cocoa Cupcakes topped with a fluffy marshmallow frosting, perfect for cozy gatherings and festive occasions. Combining the deep chocolate flavor of hot cocoa into the cupcake batter and a light, sweet marshmallow crème frosting, this recipe delivers a delightful treat that’s both comforting and delicious.
Ingredients
Cupcake Batter
- 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)
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)
Decorations
- Mini marshmallows
- Chocolate shavings
- Crushed candy canes
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures even baking and easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This combines the leavening agents with the dry ingredients evenly.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step adds air that helps create a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Alternate adding dry ingredients and liquids: Gradually add the dry ingredient mixture alternately with the milk and cooled hot cocoa, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Fill cupcake liners: Spoon the batter evenly into the prepared liners, filling about 2/3 full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Prepare marshmallow frosting: In a mixer bowl, beat softened butter until smooth, then add marshmallow crème and blend until creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and enough heavy cream to achieve your desired frosting consistency.
- Frost cupcakes: Once cupcakes are completely cooled, use a piping bag or spatula to frost each cupcake generously with the marshmallow frosting.
- Decorate: Top with mini marshmallows, chocolate shavings, and crushed candy canes for a festive and appealing finish.
Notes
- Ensure the hot cocoa used in the batter is cooled to prevent activating the baking soda prematurely.
- For a dairy-free version, substitute butter with margarine and use coconut cream instead of heavy cream.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Decorate just before serving to keep marshmallows and candy fresh and visually appealing.
