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
Scale
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.
