Description
Hot Cocoa Cupcakes are the kind of dessert that instantly make any day feel more festive. With rich chocolate cupcakes, fluffy hot cocoa frosting, and a soft mini marshmallow on top, they bring all the cozy flavor of a warm winter drink into a beautiful handheld treat. They are perfect for a quick dessert idea during the holidays, an easy party dessert, a fun baking project, and one of those sweet food ideas everyone gets excited to grab first. I love how these cupcakes feel both nostalgic and impressive at the same time. They work wonderfully for Christmas parties, winter birthdays, bake sales, and dessert tables when you want an easy recipe that looks bakery-worthy. The chocolate base stays moist and tender, the frosting is smooth and creamy, and the marshmallow topping gives them that classic hot cocoa look people always recognize right away.
Ingredients
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/3 cup instant hot cocoa mix
3 tablespoons heavy cream
1 teaspoon vanilla extract
12 mini marshmallows
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix just until combined.
5. Carefully stir in the boiling water until the batter is smooth and thin.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the cupcakes from the pan and let them cool completely on a wire rack.
9. To make the frosting, beat the softened butter until creamy and fluffy.
10. Add the powdered sugar and instant hot cocoa mix gradually, mixing well after each addition.
11. Add the heavy cream and vanilla extract, then beat until the frosting is smooth, light, and pipeable.
12. Pipe or spread the frosting onto the completely cooled cupcakes.
13. Top each cupcake with a mini marshmallow and serve.
Notes
Use room temperature eggs, buttermilk, and butter so the batter and frosting mix smoothly and evenly.
Do not overmix the batter after combining the wet and dry ingredients, or the cupcakes may turn out dense instead of soft and tender.
Always wait until the cupcakes are completely cool before frosting them, or the frosting can melt and lose its shape.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg