Hot Cocoa Cupcakes with Marshmallow Frosting

Introduction

There’s something incredibly comforting about hot cocoa, especially during the colder months. The warmth and rich, chocolatey flavor are perfect for cozy evenings by the fireplace. But why not take that cozy feeling a step further and turn it into an indulgent treat? That’s exactly what these Hot Cocoa Cupcakes with Marshmallow Frosting do! I recently made these for a family gathering, and they were an absolute hit. The cupcakes are light and fluffy, with just the right amount of chocolate flavor, while the marshmallow frosting gives them a sweet, airy topping that’s irresistible. The kids loved the mini marshmallows on top, and the adults couldn’t get enough of the marshmallow-fluff frosting. It’s a fun twist on a classic hot cocoa, and I can’t wait to make them again.

Why You’ll Love These Hot Cocoa Cupcakes with Marshmallow Frosting

These Hot Cocoa Cupcakes with Marshmallow Frosting are perfect for any chocolate lover and make a delightful treat for special occasions or holiday gatherings. What makes them special is how they combine the flavors of a classic cup of hot cocoa into a fun, handheld cupcake form. The fluffy, moist chocolate cupcakes are complemented by a smooth and sweet marshmallow frosting, making every bite as comforting as sipping a mug of hot cocoa by the fire. With optional decorations like mini marshmallows, chocolate shavings, or crushed candy canes, these cupcakes are also beautifully festive, making them an excellent choice for any holiday party or family get-together. Plus, they’re simple to make and can be customized to suit your flavor preferences!

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• ½ cup cocoa powder (unsweetened)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ½ cup hot cocoa (prepared, cooled)

For the Marshmallow Frosting:

• ½ cup unsalted butter, softened
• 1 jar (7 oz) marshmallow crème (or fluff)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream (for desired consistency)

Optional Decorations:

• Mini marshmallows
• Chocolate shavings
• Crushed candy canes

Instructions

Step 1: Prepare the Cupcakes

• Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
• In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In another large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk and cooled hot cocoa. Start and end with the dry ingredients. Mix until just combined.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into 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 2: Make the Marshmallow Frosting

• In a large mixing bowl, beat the softened butter until creamy.
• Add the marshmallow crème and mix until smooth.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Stir in the vanilla extract.
• Add heavy cream one tablespoon at a time until the frosting reaches your desired consistency. It should be smooth and spreadable but not too runny.

Step 3: Frost the Cupcakes

• Once the cupcakes are completely cool, frost them generously with the marshmallow frosting using a piping bag or spatula.
• Top with mini marshmallows, chocolate shavings, or crushed candy canes for an extra festive touch.

Nutrition Facts (Per Cupcake)

• Serving Size: 1 cupcake
• Calories: 300
• Sugar: 28g
• Sodium: 100mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35-40 minutes

How to Serve

• For a Festive Touch: Decorate your cupcakes with mini marshmallows, chocolate shavings, or crushed candy canes.
• For Special Occasions: Serve them at holiday gatherings, family parties, or as a cozy treat on a chilly day.
• With Drinks: Pair these cupcakes with a warm cup of hot cocoa or your favorite coffee to complete the dessert experience.
• As a Gift: These cupcakes also make a sweet gift idea. Pack them in a decorative box for a personalized treat.

Additional Tips

1. Use Room Temperature Ingredients: For the best texture, make sure the butter, eggs, and milk are at room temperature before you start mixing.
2. Check the Doneness: Bake the cupcakes until a toothpick inserted in the center comes out clean, but be careful not to overbake, as it can make them dry.
3. Frosting Consistency: If your frosting is too thick, add an extra tablespoon of heavy cream. If it’s too thin, add a little more powdered sugar until you reach the right consistency.
4. Make it a Cake: If you prefer a cake over cupcakes, you can make this recipe into a cake by baking it in two 8-inch round cake pans and adjusting the baking time to around 30-35 minutes.
5. Customize the Frosting: Try adding a bit of peppermint extract to the frosting for a minty twist or a splash of cocoa powder for a richer chocolate flavor.

FAQ Section

1. Can I use a box mix for the cupcakes?
Yes, you can substitute a box chocolate cake mix for the homemade cupcake batter. Just prepare the mix as directed and follow the rest of the instructions for the frosting.

2. How do I store the cupcakes?
Store these cupcakes in an airtight container at room temperature for up to 3 days. If you want to store them longer, refrigerate them for up to 5 days.

3. Can I make the cupcakes ahead of time?
Yes, the cupcakes can be made a day in advance. Just make sure they are completely cooled before frosting, and store them in an airtight container.

4. Can I freeze the cupcakes?
Yes, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Let them thaw before frosting and serving.

5. Can I use store-bought marshmallow fluff?
Yes, you can use store-bought marshmallow fluff for the frosting. It’s convenient and still yields a delicious result.

6. What’s the best way to decorate the cupcakes?
Top the cupcakes with mini marshmallows, chocolate shavings, or crushed candy canes for a fun, festive look. You could also drizzle some chocolate syrup or sprinkle with powdered sugar.

7. Can I use dairy-free substitutes?
Yes, you can use dairy-free butter and milk substitutes, such as almond milk or coconut milk, in this recipe to make it dairy-free.

8. How do I adjust the sweetness?
If you prefer less sweetness in your frosting, you can reduce the amount of powdered sugar, but keep in mind it may affect the consistency of the frosting.

9. Can I make this recipe into mini cupcakes?
Yes, you can make these into mini cupcakes. Reduce the baking time to about 12-15 minutes, and keep an eye on them to ensure they don’t overbake.

10. Can I add more flavor to the cupcakes?
Absolutely! You can add a pinch of cinnamon, a dash of espresso powder, or a few tablespoons of chocolate chips to the batter for added flavor and texture.

These Hot Cocoa Cupcakes with Marshmallow Frosting are sure to be a crowd-pleaser at any occasion. Whether you’re celebrating the holidays or just craving a sweet treat, these cupcakes are a delightful twist on your favorite winter drink. Enjoy!