Hot Chocolate Cupcakes with Marshmallow Buttercream

Name: Hot Chocolate Cupcakes with Marshmallow Buttercream
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 28 cupcakes
Ingredients: 2 cups all purpose flour; 2 cups granulated sugar; ½ cup unsweetened cocoa powder; ½ teaspoon salt; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 2 eggs; 1 cup buttermilk; 1 cup vegetable oil; 1 cup hot water; 3/4 cup unsalted butter; 1 (7 oz) container marshmallow creme; 1 cup powdered sugar; 1 teaspoon vanilla extract; Mini candy canes; mini marshmallows; chocolate chips; Crushed candy canes

User Reviews

4.9

225 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings
28 cupcakes
Calories
169 kcal
Course
Dessert
Cuisine
American

Hot Chocolate Cupcakes with Marshmallow Buttercream

Ronan Ford

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These hot chocolate cupcakes are topped with a delicious marshmallow buttercream and made to look like little cups of hot cocoa!

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Ingredients

Servings

Cupcakes:

2 cups all purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
1 cup vegetable oil
1 cup hot water

Buttercream:

3/4 cup unsalted butter, softened
1 (7 oz) container marshmallow creme
1 cup powdered sugar
1 teaspoon vanilla extract

Toppings and decor:

Mini candy canes, cut to fit (see note below)
mini marshmallows
chocolate chips
Crushed candy canes

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Instructions

Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
Pour batter into prepared cupcake liners, about ⅔ full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
To make the frosting, beat softened butter with an electric mixer over medium speed until smooth and creamy. Add in marshmallow creme and beat until combined. Finally add in the powdered sugar and vanilla, scraping down the sides of the bowl and mixing until smooth.
Top the cooled cupcakes with frosting, then sprinkle each one with mini marshmallows, chocolate chips, and crushed candy canes. Add a candy cane handle by inserting the hook end of the candy cane into the top-side of each cupcake. Enjoy soon after decorating.

Notes

*For each mini candy cane handle: I used a sharp pair of kitchen scissors to cut the hook and bottom of each candy cane until it fit nicely up against the side of my cupcake. You could also use a sharp knife for this.

Nutrition Information

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Calories 169kcal (8%) Carbohydrates 27g (9%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 25mg (8%) Sodium 134mg (6%) Potassium 64mg (2%) Sugar 19g (38%) Vitamin A 185IU (4%) Calcium 23mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 28cupcakes

Amount Per Serving

Calories 169 kcal

% Daily Value*

Calories	169kcal	8%
Carbohydrates	27g	9%
Protein	1g	2%
Fat	6g	9%
Saturated Fat	4g	20%
Cholesterol	25mg	8%
Sodium	134mg	6%
Potassium	64mg	1%
Sugar	19g	38%
Vitamin A	185IU	4%
Calcium	23mg	2%
Iron	0.7mg	4%