Who doesn’t love a steaming cup of hot cocoa on a chilly day? These Hot Cocoa Cupcakes bring that same comforting flavor into a delightful dessert. Soft chocolate cupcakes with a rich cocoa flavor are crowned with fluffy marshmallow frosting and finished with a dusting of cocoa powder or mini marshmallows. They’re the perfect treat to share during the holidays or as a sweet indulgence any time of the year
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup whole milk
- ¼ cup hot water or brewed coffee
For the Marshmallow Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 jar (7 ounces) marshmallow fluff
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (optional, for consistency)
Garnishes:
- Cocoa powder or chocolate shavings (optional)
- Mini marshmallows or sprinkles
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Stir in the hot water or coffee to enhance the cocoa flavor.
Step 6: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Make the Marshmallow Frosting
In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the marshmallow fluff and vanilla extract. If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is achieved.
Step 8: Decorate the Cupcakes
Pipe or spread the marshmallow frosting onto the cooled cupcakes. Dust with cocoa powder, add mini marshmallows, or sprinkle chocolate shavings for garnish.
FAQs
Can I make these cupcakes in advance?
Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving for the best presentation.
Can I substitute the marshmallow frosting?
If you’re not a fan of marshmallow, you can use a classic chocolate buttercream or whipped cream frosting instead.
How do I store leftover cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
