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Hot Chocolate Cupcakes

Hot chocolate cupcakes pair tender cocoa cakes with fluffy marshmallow buttercream and mini marshmallows on top. The cupcakes bake at 350°F and cool completely before frosting for a soft, moist crumb.
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Prep Time 25 minutes
Cook Time 22 minutes
cooling 35 minutes
Total Time 1 hour 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.33 cup unsweetened cocoa powder
  • 0.75 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1 egg large, at room temperature
  • 0.5 cup whole milk at room temperature
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup hot water
For the frosting
  • 0.5 cup unsalted butter softened
  • 2 cup powdered sugar
  • 0.25 cup unsweetened cocoa powder
  • 0.5 cup marshmallow creme
  • 1 tsp vanilla extract
  • 0.13 tsp fine salt
  • 2 tbsp heavy cream
For the topping
  • 1 cup mini marshmallows

Equipment

  • 1 12-cup muffin pan
  • 1 electric mixer

Method
 

Bake the cupcakes
  1. Heat the oven to 350°F.
  2. Line a 12-cup muffin pan with paper liners.
  3. Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
  4. In a medium bowl, whisk the egg, milk, oil, and vanilla until combined.
  5. Whisk the egg mixture into the dry ingredients just until no dry streaks remain.
  6. Whisk in the hot water until the batter is smooth and thin.
  7. Divide the batter evenly among the liners.
  8. Bake for 18–22 minutes, until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cupcakes in the pan for 5 minutes.
  10. Transfer the cupcakes to a wire rack and cool completely.
Make the frosting
  1. Beat the butter in a large bowl with an electric mixer on medium speed for about 2 minutes, until fluffy.
  2. Add the powdered sugar and cocoa powder in two additions, beating on low until combined.
  3. Beat in the marshmallow creme, vanilla, salt, and heavy cream until smooth and fluffy.
Frost and finish
  1. Spread or pipe the frosting onto the completely cooled cupcakes.
  2. Top each cupcake with mini marshmallows.

Notes

For tender cupcakes, mix the batter only until no dry streaks remain before adding the hot water. Store frosted cupcakes covered in the refrigerator for up to 4 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free variation, use non-dairy milk, plant-based butter, and non-dairy cream, and check that the marshmallow creme is dairy-free.