These hot chocolate cupcakes are the perfect dessert for the cold winter months. One bite and you will be reminded of the feeling of curling up with a blanket and a cup of hot cocoa in front of a warm fireplace and topped with Marshmellow buttercream and a variety of toppings to give them the feel of a real cup of hot chocolate.
Hot Chocolate Cupcakes with Marshmallow Buttercream Frosting
There’s nothing better than a cup of hot chocolate on a cold day. It’s easy to picture, too. A big mug full of chocolaty goodness, topped with a mountain of whipped cream, sprinkles, and mini marshmallows. Well, these hot chocolate cupcakes are a cup of hot chocolate in edible cupcake form.
These cupcakes are perfect for holiday movie marathons, snow days, or just as a fun baking activity for the family. Decorating the cupcakes to look like a cup of hot cocoa is half the fun!
How to Make Hot Chocolate Cupcakes
These cupcakes are super moist, fluffy, and delicious. They can easily be made allergy-friendly by substituting gluten, corn, or dairy-free ingredients where needed. To make these winter-themed cupcakes, you will need the following;
- sugar
- apple cider vinegar
- baking powder: most baking powder will have corn starch, but there are many substitutions, including arrowroot starch.
- cocoa powder
- flour: Any all-purpose flour will work, but if you’re gluten-free, we recommend Josie’s Best.
- vanilla extract: always bake with vanillatude
- baking soda
- salt
- light brown sugar
- eggs
- vegetable oil
- boiling water: to help activate the cocoa
Making hot chocolate cupcakes isn’t hard at all. Follow these steps;
- Preheat Oven: Heat the oven to 350 degrees Fahrenheit.
- Mix: Place all the dry ingredients into a mixer, then one at a time, add the wet ingredients. Mix on medium speed for about 3-4 minutes until smooth and blended.
- Bake: Bake in the oven for 12-15 minutes (baking times may vary, a toothpick will come out clean when done).
- Cool: Let the cupcakes cool inside the pan for 10 minutes. Then, remove and transfer to a wire rack and cool for 30-45 minutes.
While baking the cupcakes, you have the perfect opportunity to make marshmallow buttercream. To make this, you will need the following:
- Butter (dairy-free if desired)
- marshmallow fluff
- vanilla extract
- heavy cream (dairy-free if desired)
- powdered sugar
To make the marshmallow buttercream do the following;
- Cream butter: Cream butter for about 2 minutes in a mixer.
- Add marshmallow fluff and vanilla: Add the vanilla and marshmallow fluff and mix until well combined.
- Add powdered sugar and heavy cream: Add powdered sugar and heavy cream slowly, then mix on medium-high for 1-2 minutes.
Cupcake Toppings
You can get creative with toppings, but this is what we did;
- crushed Hershey’s peppermint bells
- mini marshmallows
- a candy cane stick
If you decide to make these hot chocolate cupcakes, we’d love to hear about them. Comment below what you thought, or tag us in your creations on Instagram!
This was made by Golden Grace Kitchen
Hot Chocolate Cupcakes with Marshmallow Buttercream
Equipment
- Electric Mixer
- muffin tin
Ingredients
Chocolate Cupcake Ingredients
- ⅔ cup sugar
- 1 tsp apple cider vinegar
- ¾ tsp baking powder
- ½ cup cocoa powder
- 3/4 cup + 2 TBSP flour
- 2 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup light brown sugar
- 2 large eggs (room temp)
- ⅓ cup vegetable oil
- ⅔ cup boiling water (to activate cocoa)
Marshmallow Buttercream Ingredients
- ½ cup butter (dairy-free if desired)
- 4½ ounces marshmallow fluff
- ¾ tsp vanilla extract
- 2 tbsp heavy cream (dairy-free if desired)
- 1 cup powdered sugar
Toppings
- Hershey's peppermint candy bells (crushed)
- Mini Marshmallows
- Candy cane sticks
Instructions
Chocolate Cupcake Instructions
- Heat the oven to 350 °F
- Place all the dry ingredients into a mixer, then one at a time, add the wet ingredients. Mix on medium speed for about 3-4 minutes until smooth and blended.⅔ cup sugar, 1 tsp apple cider vinegar, ¾ tsp baking powder, ½ cup cocoa powder, 3/4 cup + 2 TBSP flour, 2 tsp vanilla extract, ½ tsp baking soda, ¼ tsp salt, ¼ cup light brown sugar, 2 large eggs, ⅓ cup vegetable oil, ⅔ cup boiling water
- Bake in the oven for 12-15 minutes (baking times may vary, a toothpick will come out clean when done).
- Let the cupcakes cool inside the pan for 10 minutes. Then, remove and transfer to a wire rack and cool for 30-45 minutes.
Marshmallow Buttercream Instructions
- In a mixer, cream the butter for about 2 minutes.½ cup butter
- Add the vanilla and marshmallow fluff and mix until well combined.4½ ounces marshmallow fluff, ¾ tsp vanilla extract
- Add powdered sugar and heavy cream slowly, then mix on medium-high for 1-2 minutes.2 tbsp heavy cream, 1 cup powdered sugar
Topping Instructions
- Add your toppings and assemble them to look like a cup of hot chocolate.Hershey's peppermint candy bells, Mini Marshmallows, Candy cane sticks
