Delicious Hot Chocolate Cupcakes with Marshmallow Buttercream
I woke up to yet another snow-covered morning and realized it’s been 20 days of winter’s icy grip. With temperatures lingering around zero, there’s no better time to embrace the cozy warmth of hot chocolate—but with a twist. Today, I’m transforming my favorite winter drink into Delicious Hot Chocolate Cupcakes with Marshmallow Buttercream Frosting to sweeten up this chilly day.
Why You’ll Love These Hot Chocolate Cupcakes
These cupcakes are a chocolate lover’s dream, with their moist, rich texture and deep chocolate flavor. The secret lies in combining cocoa powder, bittersweet chocolate, and a hint of espresso powder to intensify the taste.
But the real showstopper? The marshmallow buttercream frosting. Inspired by the classic topping for hot chocolate, this sweet and fluffy frosting adds the perfect finishing touch, bringing warmth and nostalgia to every bite.
Ingredients You’ll Need To Make Hot Chocolate Cupcakes
For the Cupcakes:
- Bittersweet chocolate (bar or chips): For an intense chocolate flavor.
- Cocoa Powder: Enhances the chocolate richness.
- Espresso Powder: A small amount brings out the depth of the chocolate.
- Granulated Sugar and Light Brown Sugar: For sweetness and moisture.
- All-Purpose Flour: The base for the perfect cupcake texture.
- Sour Cream: Adds tanginess and keeps the cupcakes moist.
- Vegetable Oil: Provides fat for a tender crumb.
- Eggs: Use both whole eggs and an extra yolk for richness.
- Baking Soda: Helps the cupcakes rise.
- White Vinegar: Reacts with the baking soda for a light texture.
- Vanilla Extract: Enhances the flavor.
For the Marshmallow Buttercream:
- Butter: The foundation of any good buttercream (room temperature is key).
- Confectioners’ Sugar: For a smooth and sweet frosting.
- Marshmallow Fluff: The signature ingredient for a marshmallow topping.
- Vanilla Extract: Adds flavor to the frosting.
Step-By-Step Instructions
- Preheat the Oven: Set your oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Prepare the Chocolate Mixture: In a medium heatproof bowl, combine 5 oz. of chopped bittersweet chocolate, 1/3 cup cocoa powder, and 1 teaspoon espresso powder. Pour in 1/2 cup boiling water and stir. Cover and let sit for 5 minutes, then whisk until smooth. Set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.
- Combine the Wet Ingredients: Whisk 1/2 cup sour cream, 1/4 cup vegetable oil, 2 eggs, 1 egg yolk, 2 teaspoons white vinegar, and 1 teaspoon vanilla extract into the chocolate mixture until smooth.
- Create the Batter: Gradually mix the wet and dry ingredients until combined. Avoid overmixing to keep the cupcakes tender.
- Bake: Divide the batter evenly among the muffin cups. Bake for 17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Make the Frosting: Beat 1/2 cup room-temperature butter with 1 cup of confectioners’ sugar until fluffy. Mix in 7 oz. Marshmallow fluff and 1 teaspoon vanilla extract. Pipe the frosting onto the cooled cupcakes.
Tips for Success
- Cool Completely: Let the cupcakes cool fully before frosting to prevent the buttercream from melting.
- Set the Frosting: Refrigerate the frosted cupcakes for 10 minutes to help the marshmallow buttercream hold its shape.
- Storage: Store in an airtight container to keep the cupcakes fresh for several days.
Perfect for Winter Days
These Hot Chocolate Cupcakes with Marshmallow Buttercream are a delightful way to warm up any cold day. With their rich chocolate base and sweet, fluffy frosting, they’re a treat that’ll make you forget the icy weather outside. Serve them with a mug of hot cocoa for the ultimate winter indulgence.
Hot Chocolate Cupcakes with Marshmallow Buttercream
Ingredients
Cupcakes
- 5 oz. bittersweet chocolate chopped
- ⅓ cup cocoa powder
- 1 teaspooon espresso powder
- ½ cup boiling water
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup sour cream room temperature
- ¼ cup vegetable oil
- 2 large eggs plus one egg yolk room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
Marshmallow Buttercream
- ½ cup butter room temperature
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 7 oz Marshmallow Fluff
Instructions
- Set your oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a medium heatproof bowl, combine chopped bittersweet chocolate, cocoa powder, and espresso powder. Pour in 1/2 cup boiling water and stir. Cover and let sit for 5 minutes, then whisk until smooth. Set aside.
- In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, salt, and baking soda.
- Whisk cup sour cream, vegetable oil, 2 eggs, 1 egg yolk, white vinegar, and 1 teaspoon vanilla extract into the chocolate mixture until smooth.
- Gradually mix the wet and dry ingredients until combined. Avoid overmixing to keep the cupcakes tender.
- Divide the batter evenly among the muffin cups. Bake for 17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Frosting
- Beat butter with confectioners’ sugar until fluffy. Mix in 7 oz. marshmallow fluff and 1 teaspoon vanilla extract. Pipe the frosting onto the cooled cupcakes.
