The Coziest Hot Cocoa Cupcakes With Marshmallow Frosting Recipe

Cozy winter nights call for delectable hot cocoa cupcakes with marshmallow frosting that warm the soul.

These delightful treats blend the rich, comforting flavors of classic hot chocolate into a decadent dessert.

Each bite delivers a nostalgic chocolate experience with a fluffy marshmallow topping that melts in your mouth.

The cupcakes boast a deep, velvety chocolate base that captures the essence of a steaming mug of hot cocoa.

Soft, moist, and indulgent, these cupcakes transform a beloved winter beverage into an irresistible sweet sensation.

Sprinkle some cocoa powder on top for an extra touch of chocolatey charm.

Bake a batch and watch them disappear in moments of pure sugary bliss.

Why Hot Cocoa Cupcakes Are So Comforting

• Craft Cozy Comfort: These cupcakes transform classic hot cocoa into a delightful dessert that wraps you in warm, sweet memories of winter gatherings and childhood indulgence.
• Customize with Creativity: Top these delectable treats with mini marshmallows, chocolate shavings, or crushed candy canes to make each cupcake a unique masterpiece that reflects your personal style.
• Crowd-Pleasing Dessert: Perfect for holiday parties, family gatherings, or a special weekend treat that brings smiles to both kids and adults with its rich chocolate flavor and fluffy marshmallow frosting.
• Beginner-Friendly Baking: Simple mixing techniques and straightforward ingredients make this recipe accessible for bakers of all skill levels, ensuring success even for those new to home baking.

Everything Needed for Hot Cocoa Cupcake Magic

• Flour: The base of the cupcake that provides structure and texture.
• Cocoa Powder: Gives the cupcakes a rich chocolate flavor and dark color.
• Baking Powder, Baking Soda: Leavening agents that help the cupcakes rise and become fluffy.
• Salt: Enhances the overall flavor of the cupcakes.

• Butter: Creates a tender and moist cupcake with rich flavor.
• Granulated Sugar: Adds sweetness and helps with the cupcake's texture.
• Eggs: Bind the ingredients together and provide structure.
• Vanilla Extract: Adds depth and warmth to the cupcake's flavor.
• Milk, Hot Cocoa: Contribute moisture and additional chocolate flavor to the cupcakes.

• Butter: Provides a creamy base for the frosting.
• Marshmallow Creme: Creates a light and fluffy marshmallow flavor.
• Powdered Sugar: Sweetens and thickens the frosting.
• Vanilla Extract: Adds a subtle aromatic flavor.
• Heavy Cream: Helps adjust the frosting's consistency.
• Mini Marshmallows, Chocolate Shavings, Candy Canes: Optional garnishes for decoration and extra flavor.

Steps for Baking Cocoa Cupcakes With Marshmallow

Step 1: Warm Up the Oven

Crank your oven to a toasty 350F (175C) and tuck cupcake liners into your pan, creating cozy little homes for your delicious treats.

Step 2: Mix Dry Ingredients

Grab a bowl and whisk together your flour, cocoa powder, baking powder, baking soda, and salt until they’re perfectly blended.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and sugar until they transform into a light, fluffy cloud of deliciousness.

Step 4: Add Eggs and Vanilla

Crack eggs one by one into the buttery mixture, stirring after each addition.

Splash in vanilla extract for an extra flavor boost.

Step 5: Combine Wet and Dry Ingredients

Slowly blend dry ingredients with milk and cooled hot cocoa, alternating between the two.

Mix just until everything comes together smoothly.

Step 6: Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full for perfect rising.

Step 7: Bake to Perfection

Pop the pan in the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool the Cupcakes

Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: Whip Up Marshmallow Frosting

Beat softened butter until creamy in a mixing bowl.

Step 10: Create Smooth Frosting Base

• Marshmallow creme
• Powdered sugar
• Vanilla extract
• Heavy cream

Blend these ingredients until you achieve a dreamy, smooth consistency.

Step 11: Decorate with Flair

Once cupcakes are completely cool, generously frost them using a piping bag or spatula.

Step 12: Add Festive Finishing Touches

Sprinkle with mini marshmallows, chocolate shavings, or crushed candy canes for a spectacular presentation.

Notes for Warm and Gooey Cupcake Fans

• Use exact measurements for flour, cocoa powder, and other dry ingredients to ensure consistent cupcake texture.
• Let butter sit at room temperature for 30-45 minutes before mixing to achieve a smooth, creamy consistency.
• Avoid overmixing the batter to prevent tough, dense cupcakes; stop mixing as soon as ingredients are just combined.
• Insert a toothpick at an angle into the center of a cupcake; if it comes out clean or with a few moist crumbs, they're ready.
• Allow cupcakes to cool completely before frosting to prevent melting and ensure a beautiful, stable decoration.

Twists for Hot Cocoa Cupcake Frosting

• Gluten-Free Cocoa Cupcakes: Replace wheat flour with almond or coconut flour for a gluten-free version that maintains the rich chocolate flavor.
• Vegan Hot Chocolate Cupcakes: Swap butter with coconut oil, use plant-based milk, replace eggs with flax eggs, and create dairy-free marshmallow frosting using aquafaba and vegan marshmallow spread.
• Mocha Lover's Variation: Add espresso powder to the cupcake batter and incorporate coffee extract into the marshmallow frosting for an intense coffee-chocolate experience.
• Low-Sugar Alternative: Use monk fruit sweetener instead of granulated sugar and reduce the powdered sugar in frosting, topping with sugar-free chocolate shavings for a healthier treat.

Pairings for Marshmallow Cocoa Cupcakes

• Pair with Creamy Hot Chocolate: Enhance the cupcake experience by serving alongside a rich, velvety hot chocolate topped with whipped cream. The warm drink perfectly complements the sweet marshmallow frosting and chocolatey cupcake base.
• Complement with Peppermint Mocha: Create a delightful winter flavor combination by pairing the cupcakes with a smooth peppermint mocha coffee. The mint notes will dance beautifully with the chocolate and marshmallow elements.
• Match with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream alongside the cupcakes for a decadent dessert experience. The cool, smooth ice cream balances the rich, sweet cupcake perfectly.

Storing Hot Cocoa Cupcakes for Dessert

• Store frosted cupcakes in an airtight container within the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent frosting from sticking.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before frosting.
• Keep unfrosted cupcakes in a sealed container at room temperature for 1-2 days. Avoid direct sunlight or heat sources.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power. For best texture, let sit at room temperature for 15 minutes before serving.

FAQs

• Can I use dutch-processed cocoa powder instead of regular cocoa powder?

Yes, you can substitute dutch-processed cocoa powder. Just ensure you use the same measurement and adjust the leavening agents if needed.

• How do I prevent my cupcakes from becoming dry?

Avoid overmixing the batter and be careful not to overbake. Check the cupcakes a few minutes before the recommended baking time and use the toothpick test to ensure moisture.

• What if I don't have marshmallow creme for the frosting?

You can make a similar frosting by using marshmallows melted with butter or replace it with cream cheese for a tangy twist. The texture might slightly differ from the original recipe.

Hot Cocoa Cupcakes With Marshmallow Frosting Recipe

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• Total Time: 45 minutes
• Yield: 12 1x

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Description

Sinful hot cocoa cupcakes with marshmallow frosting bring winter’s warmest comfort to dessert lovers. Rich chocolate batter topped with pillowy marshmallow cream creates a nostalgic sweet treat you’ll savor with pure delight.

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Ingredients

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Cake Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup hot cocoa (prepared, cooled)
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Measurement Equivalents:

• 3/4 cup (170 grams) granulated sugar
• 1/2 cup (113 grams) unsalted butter
• 1 cup (120 grams) all-purpose flour
• 1/2 cup (50 grams) unsweetened cocoa powder

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Instructions

1. Prepare the oven by heating to 350F (175C) and line a cupcake pan with liners.
2. Whisk dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
3. Cream butter and sugar in a large mixing bowl until light and airy.
4. Incorporate eggs individually, ensuring thorough mixing after each addition.
5. Blend in vanilla extract.
6. Alternate adding dry ingredients with milk and cooled hot cocoa, beginning and ending with dry mixture. Mix until just incorporated.
7. Distribute batter evenly into cupcake liners, filling approximately two-thirds full.
8. Bake for 18-20 minutes, checking doneness with a toothpick inserted in the center.
9. Allow cupcakes to rest in pan for 5 minutes, then transfer to a wire rack for complete cooling.
10. Whip butter in a mixing bowl until smooth and creamy.
11. Integrate marshmallow creme, mixing until uniform.
12. Gradually incorporate powdered sugar, beating thoroughly after each addition.
13. Add vanilla extract and adjust frosting consistency with heavy cream.
14. Once cupcakes are completely cooled, pipe or spread marshmallow frosting generously.
15. Decorate with mini marshmallows, chocolate shavings, or crushed candy canes for a festive appearance.

Notes

• Sift dry ingredients thoroughly to prevent lumpy batter and ensure smooth, even cupcake texture.
• Room temperature ingredients blend more easily, creating a more uniform and lighter cupcake crumb.
• For gluten-free version, swap wheat flour with almond or coconut flour and add xanthan gum for binding.
• Avoid overmixing batter to keep cupcakes tender and prevent tough, dense results.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 176 kcal
• Sugar: 12 g
• Sodium: 156 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 37 mg