Hot Chocolate Cupcakes

These Hot Chocolate Cupcakes are rich, gooey, and topped with marshmallow buttercream. The perfect treat to warm you up this winter, they bring together the delightful flavors of chocolate and marshmallow in every bite. Whether you’re celebrating the season or just need a cozy dessert, these cupcakes will satisfy your sweet tooth and warm your heart.

Why You’ll Love This Recipe

Hot Chocolate Cupcakes are the ultimate comfort food for chocolate lovers. These moist, fluffy cupcakes are filled with gooey marshmallows, giving them a deliciously sweet surprise inside. Topped with a rich and creamy marshmallow buttercream frosting, these cupcakes take hot chocolate to a whole new level. Whether you’re serving them at a holiday party or as an indulgent treat, these cupcakes are sure to impress.

Ingredients

Cupcakes:

• ¾ cup all-purpose flour

• ½ cup Dutch-processed cocoa powder

• ¾ teaspoon baking powder

• ½ teaspoon baking soda

• 2 large eggs

• ½ cup granulated sugar

• ½ cup packed light brown sugar

• ⅓ cup vegetable oil

• 1 tablespoon pure vanilla extract

• ½ cup milk

• 16 large marshmallows

Frosting:

• 1 cup butter, room temperature

• 1 teaspoon almond extract

• 4 cups powdered sugar

• 7-ounce container marshmallow creme

• Chocolate sprinkles (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line a 12-count cupcake pan with liners and spray with cooking spray.

2. Make the cupcake batter: In a large bowl, whisk together flour, cocoa powder, baking powder, and baking soda. Add eggs, granulated sugar, brown sugar, vegetable oil, vanilla extract, and milk. Beat on medium speed for 1-2 minutes until the mixture is well combined.

3. Bake the cupcakes: Fill each cupcake liner halfway with batter and bake for about 20 minutes, or until the top springs back and a toothpick inserted into the center comes out clean.

4. Prepare the cupcakes: Remove the cupcakes from the oven and immediately use a cupcake corer (or a spoon/melon baller) to remove the center of each cupcake. Press the center down slightly to make room for the marshmallows.

5. Stuff with marshmallows: Stuff each cupcake with about 1 marshmallow. Let the cupcakes sit until cooled. If the marshmallows don’t melt enough, return the cupcakes to the heated oven for 1-2 minutes to soften them.

6. Make the frosting: In a large bowl, beat the butter until smooth and fluffy. Add the almond extract and continue to beat until fully incorporated.

7. Gradually add the powdered sugar, one cup at a time, and continue beating until smooth.

8. Add marshmallow cream: Finally, add the marshmallow creme to the frosting and beat until fully combined.

9. Frost the cupcakes: Place the frosting in a piping bag fitted with a star tip and pipe swirls on top of each cupcake.

10. Finish the cupcakes: Sprinkle with chocolate sprinkles, if desired. Serve and enjoy!

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Calories: 200 kcal per cupcake

Variations

• Mini Cupcakes: You can make mini versions of these cupcakes by using a mini muffin tin and adjusting the baking time to about 10-12 minutes.

• Vegan Option: Use a plant-based milk, egg substitute (like flax eggs), and dairy-free butter and marshmallow cream for a vegan version of these cupcakes.

• Flavored Frosting: For a twist, try adding a teaspoon of peppermint extract to the frosting for a peppermint hot chocolate flavor.

• Stuffed with Nutella: Instead of marshmallows, try filling the cupcakes with a spoonful of Nutella for a chocolate-hazelnut surprise.

Storage/Reheating

• Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

• Freezing: You can freeze these cupcakes for up to 2 months. Place them in a freezer-safe container or Ziploc bag, and thaw at room temperature before serving.

• Reheating: If you prefer warm cupcakes, reheat them in the microwave for 10-15 seconds before serving.

FAQs

1. Can I use regular cocoa powder instead of Dutch-processed cocoa powder?

Yes, you can use regular cocoa powder, but Dutch-processed cocoa powder will give the cupcakes a richer flavor and darker color.

2. Can I make these cupcakes without marshmallows?

If you don’t want marshmallows, you can substitute with chocolate chips or another type of filling for a different texture.

3. Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time. Store it in the refrigerator for up to 3 days and re-whip it before piping onto the cupcakes.

4. How can I make these cupcakes more chocolaty?

You can add more cocoa powder to the cupcake batter or fold in some mini chocolate chips for extra chocolatey goodness.

5. Can I use a different type of frosting?

Yes, you can use any frosting of your choice, such as cream cheese frosting, whipped cream, or a simple buttercream.

6. Can I skip the almond extract in the frosting?

Yes, you can omit the almond extract and add vanilla extract or leave it out entirely. The frosting will still taste delicious!

7. How do I store leftover frosting?

Store leftover frosting in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 2 months.

8. How can I make the cupcakes more festive?

For a festive touch, add colored sprinkles, festive cupcake liners, or even edible glitter to the cupcakes.

9. Can I use whipped cream instead of marshmallow buttercream?

Yes, you can use whipped cream for a lighter topping, but it will have a different texture than the marshmallow buttercream.

10. How do I know when the cupcakes are fully baked?

Insert a toothpick into the center of the cupcakes; if it comes out clean or with just a few crumbs, the cupcakes are done.

Conclusion

Hot Chocolate Cupcakes are the perfect winter treat to enjoy with family and friends. With their rich chocolate flavor, gooey marshmallow filling, and creamy marshmallow buttercream frosting, these cupcakes bring all the joy of a classic hot chocolate in a fun, handheld form. Easy to make and even easier to enjoy, these cupcakes are a delightful dessert for any occasion.

Print