Hot Chocolate Cupcakes
These hot chocolate cupcakes are rich, moist, and topped with a dreamy swirl of marshmallow and chocolate frosting. Inspired by cozy winter cocoa, they’re perfect for holidays, parties, or anytime you want a chocolatey hug in cupcake form.
Equipment
- 12-cup muffin tin
- Cupcake liners
- Hand or stand mixer
- Mixing bowls
- Spatula
- Piping bags (optional)
- Whisk
Ingredients
For the Cupcakes:
- 1/2 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/2 cup semi-sweet chocolate chips melted
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/3 cup sour cream
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Marshmallow Buttercream:
- 1/2 cup unsalted butter softened
- 1 cup marshmallow fluff
- 1 1/2 cups powdered sugar sifted
- 1 tsp vanilla extract
- Pinch of salt
For the Whipped Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chopped
- Optional: 1 tbsp hot cocoa mix
Toppings:
- Mini marshmallows for garnish
- Cocoa powder for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, whisk cocoa powder with hot water until smooth. Stir in melted chocolate and set aside.
- In a large bowl, cream butter and both sugars until light and fluffy (about 2 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla, then add cocoa-chocolate mixture.
- Mix in sour cream and buttermilk until smooth.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into the wet batter.
- Divide batter evenly among liners (fill about 2/3 full).
- Bake 18-20 minutes, or until a toothpick comes out with moist crumbs. Let cool completely.
- Make marshmallow frosting: Beat butter, add marshmallow fluff, then mix in powdered sugar, vanilla, and salt. Beat until light and fluffy.
- Make ganache: Warm cream, pour over chopped chocolate, stir until smooth. Cool, then whip until fluffy.
- Frost cupcakes: Use piping bags or spatula to swirl both frostings.
- Top with mini marshmallows and dust with cocoa powder if desired.
Notes
Nutritional Info (per cupcake - estimated)
- Calories: 360
- Fat: 21g
- Carbs: 42g
- Sugar: 30g
- Protein: 3g
