Hot Chocolate Cupcakes with Marshmallow Buttercream
User Reviews
4.9
Hot Chocolate Cupcakes with Marshmallow Buttercream
Description
Hot Chocolate Cupcakes start with a batter of all-purpose flour, sugar, cocoa powder, and leavening agents, combined with wet ingredients including eggs, vanilla extract, buttermilk, vegetable oil, and hot water. The hot water intensifies the cocoa flavor and creates a thin batter that bakes into moist and tender cupcakes. Baking time is about 16 to 18 minutes until a toothpick comes out clean.
The frosting is a marshmallow buttercream made by beating softened butter with marshmallow creme until smooth, then mixing in powdered sugar and vanilla extract. The result is a fluffy, creamy topping with the sweet, slightly indulgent flavor of marshmallow. Each cooled cupcake is topped with this buttercream, then adorned with mini marshmallows, chocolate chips, and crushed candy canes. A mini candy cane serves as a decorative handle, adding a festive touch and a slight peppermint accent.
These cupcakes are ideal for holiday gatherings or enjoying a dessert with familiar winter flavors. The combination of chocolate and marshmallow frosting makes them distinct and satisfying. The directions include a practical tip for modifying candy cane handles to fit the cupcakes neatly.
Ingredients
Cupcakes:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup cocoa powder unsweetened
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 egg
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup water hot
Buttercream:
- 3/4 cup unsalted butter softened
- 1 marshmallow creme 7 oz container
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings and decor:
- candy cane cut to fit (see note below, mini
- mini marshmallows
- chocolate chips
- candy canes crushed
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
- Cut mini candy canes carefully with sharp kitchen scissors or a knife to fit as handles on cupcakes.
- Ensure cupcakes are fully cooled before frosting to prevent melting the buttercream.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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