Hot Chocolate Cupcakes With Marshmallow Buttercream
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 small heatproof bowl
- 1 Whisk
- 1 hand mixer or stand mixer with paddle and whisk attachments
- 1 Rubber spatula
- 1 wire cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 toothpick or cake tester
- 1 piping bag
- 1 large round or star piping tip
Ingredients
- 180 gram all-purpose flour sifted
- 40 gram unsweetened cocoa powder sifted
- 150 gram granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 120 milliliter whole milk room temperature
- 60 milliliter hot water
- 2 tablespoon hot cocoa mix
- 80 milliliter vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 170 gram unsalted butter room temperature
- 240 gram marshmallow creme room temperature
- 240 gram powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1 1–2 tablespoons heavy cream as needed
- 30 gram mini marshmallows
- 15 gram chocolate shavings
Instructions
- Line the muffin pan with paper cupcake liners and preheat the oven to 350°F (175°C).
- In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl whisk together the sugar, eggs, milk, oil, and vanilla extract until smooth.
- In a small heatproof bowl mix the hot water and hot cocoa mix until completely dissolved.
- Whisk the hot cocoa mixture into the wet ingredients until combined.
- Add the dry ingredients to the wet ingredients and gently whisk or fold with a spatula just until no dry streaks remain.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and cool completely for at least 25 minutes before frosting.
- To make the buttercream, beat the softened butter with a mixer on medium speed for 2–3 minutes until pale and creamy.
- Add the marshmallow creme and beat again until fully combined and fluffy.
- Gradually add the powdered sugar, vanilla, and salt, mixing on low speed until incorporated, then increase to medium and beat for 1–2 minutes.
- Add heavy cream 1 tablespoon at a time and beat until the frosting is smooth, fluffy, and pipeable.
- Fit a piping bag with a tip, fill it with marshmallow buttercream, and pipe swirls onto the cooled cupcakes.
- Garnish with mini marshmallows and chocolate shavings if using, then serve.
Notes
For best texture, avoid overmixing the cupcake batter once the dry ingredients are added, as this can make the cupcakes dense rather than soft and tender. Use ingredients at room temperature so the batter and frosting come together smoothly, and make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting. If the frosting seems too soft, chill it for 10–15 minutes, then re-whip briefly; if it is too thick, add a tiny splash of cream. Store frosted cupcakes in an airtight container at cool room temperature for a day or in the refrigerator for up to three days, letting them sit out for 20–30 minutes before serving for the best flavor and texture.
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