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Ultimate Cozy Hot Chocolate Cupcakes with Fluffy Marshmallow Buttercream

A hot chocolate cupcake cut in half showing the fluffy interior, white frosting, and toasted mini marshmallows.
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Bake these rich, decadent hot chocolate cupcakes topped with cloud-like marshmallow buttercream. They capture the comforting flavor of your favorite winter drink and are easy to make for any holiday gathering.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup mini marshmallows (for batter)
  • For Marshmallow Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup marshmallow fluff or creme
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk or heavy cream
  • Extra mini marshmallows for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cupcake base.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Carefully pour the hot water or coffee into the batter while mixing on low speed until smooth. The batter will be thin.
  5. Gently fold in the 1 cup of mini marshmallows.
  6. Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the marshmallow buttercream, beat the softened butter in a large bowl until creamy.
  8. Gradually add the sifted powdered sugar, beating until incorporated.
  9. Add the marshmallow fluff and vanilla extract. Beat until smooth.
  10. Add milk or cream, one tablespoon at a time, until you reach a light and fluffy consistency for piping.
  11. Once cupcakes are completely cool, pipe or spread the marshmallow buttercream on top. Garnish with extra mini marshmallows for that perfect hot cocoa look.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For the fluffiest frosting, make sure your butter is truly at room temperature, not melted.
  • If you do not have marshmallow fluff, you can use a homemade meringue-based frosting for a similar effect.
  • These are wonderful cozy winter desserts perfect for holiday baking projects.

Nutrition

Find it online: https://kitchenuser.net/hot-chocolate-cupcakes-recipe/