Hot Chocolate Cupcakes with Marshmallow Frosting
These hot chocolate cupcakes are filled with whipped cream, topped with a marshmallow frosting, chocolate drizzle, and mini marshmallows. It's like taking a sip of hot cocoa but in cupcake form!
Equipment
- 12-Count Muffin Pans
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Chocolate Cupcakes
- 1 cup all-purpose flour
- ¾ cup sugar
- 3 tablespoons cocoa powder, sifted
- 1 hot cocoa packet (or 3 tablespoons)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup milk, room temperature
- ½ cup warm water
- ⅓ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
Cream Filling
- ½ cup heavy whipping cream
- 1 tablespoon sugar
- ⅛ teaspoon vanilla extract
Marshmallow Frosting
- ½ cup unsalted butter, room temperature
- 7 ounces marshmallow fluff
- 1 ½ cups powdered sugar
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Chocolate Ganache
- ¼ cup heavy whipping cream
- ¼ cup semi-sweet chocolate chips
Additional Topping:
- mini marshmallows
Instructions:
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
Chocolate Cupcakes
- In a large bowl, whisk together the flour, sugar, sifted cocoa powder, hot chocolate packet, baking soda, baking powder, and salt. Then add the egg, milk, warm water, vegetable oil, and vanilla extract and whisk until combined (the batter will be thin).
- Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.*Bake each muffin pan separately.
Cream Filling
- In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form (2-3 minutes)
- Place the whipped cream into a piping bag and place into the refrigerator for later.
Chocolate Ganache
- In a small bowl, add the chocolate chips. Set aside.
- In a microwave-safe bowl, heat the heavy whipping cream until bubbling (25-40 seconds). Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.
Marshmallow Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter until light and creamy (1-2 minutes). Scrape down the sides and bottom of the bowl using a silicone spatula when needed.
- Add the marshmallow fluff, powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until light and creamy (about 1-2 minutes).
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the whipped cream filling.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Cover each frosted cupcake with the chocolate ganache and place mini marshmallows on top (optional).
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
Muffin Pans: Because this recipe makes about 14 cupcakes, you’ll need two 12-count muffin pans. Use cupcake liners to line the pans and bake each pan separately.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Hot Chocolate: Use one packet of Swiss Miss hot cocoa mix or 3 tablespoons from the brand of your choice.
Marshmallow Buttercream: You will need one 7-ounce jar of marshmallow fluff in order to make the frosting. Unlike my other buttercream recipes, you will only use 1 ½ cups of powdered sugar since we are adding in the marshmallow fluff.
Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe in the whipped cream filling into each hole. For the frosting, I used the Wilton 1M piping tip to frost the tops of the cupcakes.
Nutrition
Serving: 1cupcakeCalories: 349kcalCarbohydrates: 48gProtein: 3gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 36mgSodium: 119mgPotassium: 61mgFiber: 1gSugar: 35gVitamin A: 408IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!