Go Back

Hot Chocolate Cupcakes

Indulge in these rich and moist Hot Chocolate Cupcakes topped with velvety marshmallow frosting, perfect for any occasion and guaranteed to warm your heart!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup hot water
  • 1 cup mini chocolate chips for the batter
For the Frosting
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • to taste mini marshmallows for topping
  • to taste chocolate syrup (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake tin with liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract. Stir this mixture into the dry ingredients until just combined.
  4. Gradually add the hot water to the batter, stirring until smooth. It will be runny — don’t worry, that’s how it should be!
  5. Fold in the mini chocolate chips. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
Frosting
  1. For the frosting, beat together the softened butter, powdered sugar, heavy cream, and vanilla extract until fluffy.
  2. Frost the cooled cupcakes with the creamy mixture, then top with mini marshmallows and a drizzle of chocolate syrup if desired.

Notes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. They can last in the fridge for about a week. Un-frosted cupcakes can be frozen for up to 3 months.