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Ultimate Cozy Hot Chocolate Cupcakes with Toasted Marshmallow Buttercream

Three moist chocolate cupcakes topped with fluffy, toasted meringue frosting, featuring the primary keyword hot chocolate cupcakes.
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Make rich, moist chocolate cupcakes that taste just like a warm mug of hot cocoa. Top them with a fluffy, toasted marshmallow buttercream for the perfect comforting winter dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1/2 cup hot chocolate mix (for the cake)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/2 cup hot chocolate mix (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Mini marshmallows (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee and the 1/2 cup of hot chocolate mix until just combined. The batter will be thin.
  5. Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the Marshmallow Buttercream: Beat the softened butter in a large bowl until creamy.
  8. Gradually add the sifted powdered sugar, alternating with the 1/2 cup of hot chocolate mix and milk/cream, beating until smooth. Add vanilla extract. Beat on high speed for 3 minutes until light and fluffy.
  9. Once cupcakes are cool, pipe or spread the frosting onto each cupcake.
  10. For toasted topping: Place mini marshmallows on top of the frosting. Use a kitchen torch to lightly toast the marshmallows until golden brown. Serve immediately.

Notes

  • For extra rich flavor, substitute the hot water with hot brewed coffee.
  • If you do not have a kitchen torch, you can place the frosted cupcakes briefly under a preheated broiler, watching constantly to prevent burning.
  • Use a high-quality hot chocolate mix for the best cocoa flavor in both the cake and the frosting.

Nutrition

Find it online: https://tastethisplate.com/hot-chocolate-cupcakes-recipe/