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