Hot Chocolate Cupcakes with Marshmallow Frosting and Hot Cocoa Whipped Cream Recipe

Introduction

These Hot Chocolate Cupcakes are a decadent treat perfect for cozy nights. Rich cocoa flavors combine with fluffy marshmallow frosting and a whipped hot cocoa cream topping. They capture the essence of a warm mug of hot chocolate in every bite.

Ingredients

• 2 cups all purpose flour (250g)
• ½ cup Dutch-process cocoa powder (40g)
• ¼ cup hot cocoa mix powder (30g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup salted butter, room temperature (113g)
• 1½ cups granulated sugar (300g)
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 tablespoon vanilla extract
• ½ cup sour cream, room temperature (120g)
• 1 cup buttermilk, room temperature
• 8 tablespoons salted butter, softened (for frosting)
• 7 ounces marshmallow fluff (1 jar)
• 4 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 6 tablespoons heavy cream (for frosting)
• 1½ cups heavy cream (for whipped cream)
• 1 to 2 tablespoons powdered sugar (for whipped cream)
• ¼ cup dry hot cocoa powder mix (for whipped cream)
• Dehydrated mini marshmallows (such as Jet-Puffed Bits Marshmallows) for garnish

Instructions

1. Step 1: Preheat your oven to 350°F and line two muffin pans with parchment liners.
2. Step 2: In a large bowl, whisk together the all purpose flour, Dutch-process cocoa powder, hot cocoa mix powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar for 2–3 minutes until light and fluffy, scraping the bowl as needed.
4. Step 4: Add the eggs, egg yolks, and vanilla extract to the butter mixture and beat until combined. Mix in the sour cream and buttermilk until smooth.
5. Step 5: Gradually add the dry ingredients and mix just until combined, scraping the bowl to ensure everything is incorporated.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted comes out clean.
7. Step 7: Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Step 8: For the marshmallow frosting, beat the softened butter and marshmallow fluff together until creamy and smooth.
9. Step 9: Add the powdered sugar, vanilla extract, and heavy cream to the frosting mixture and beat for at least 5 minutes until fluffy. Scrape down the bowl as needed.
10. Step 10: Whip the heavy cream, powdered sugar, and cocoa powder mix together until stiff peaks form to make the hot cocoa whipped cream.
11. Step 11: Transfer the marshmallow frosting to a piping bag fitted with a large open circle tip and pipe a swirl on each cupcake.
12. Step 12: Using a piping bag with a large star tip, pipe a small swirl of the hot cocoa whipped cream on top of the marshmallow frosting.
13. Step 13: Garnish each cupcake with a few dehydrated mini marshmallows if desired.

Tips & Variations

• Make sure all your dairy ingredients are at room temperature to ensure a smooth batter and frosting.
• For a richer flavor, substitute some of the buttermilk with espresso or coffee.
• Add a pinch of cinnamon or cayenne pepper to the cupcake batter for a subtle spicy twist.
• If you don’t have marshmallow fluff, you can substitute with homemade marshmallow cream or a stabilized whipped cream topping.
• Try using different cocoa powders (natural vs Dutch-process) for variations in bitterness and color.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. If refrigerated, allow the cupcakes to come to room temperature before serving, and gently re-whip the marshmallow frosting if needed. They do not freeze well due to the whipped cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. It’s best to add the frosting and whipped cream topping just before serving for the freshest texture.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Hot Chocolate Cupcakes with Marshmallow Frosting and Hot Cocoa Whipped Cream Recipe

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★★★★★

4.9 from 135 reviews

• Author: Isabella
• Total Time: 39 minutes
• Yield: 24 cupcakes 1x
• Diet: Vegetarian

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Description

These Hot Chocolate Cupcakes are rich, moist chocolate cupcakes flavored with Dutch-process cocoa and hot cocoa mix, topped with a fluffy marshmallow frosting and a decadent hot cocoa whipped cream. Perfect for fans of cozy winter treats, this recipe combines layers of chocolate goodness and creamy textures that delight every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour (250g)
• ½ cup Dutch-process cocoa powder (40g)
• ¼ cup hot cocoa mix powder (30g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt

Cupcake Batter

• ½ cup salted butter (room temperature, 113g)
• 1½ cups granulated sugar (300g)
• 2 large eggs (room temperature)
• 2 large egg yolks (room temperature)
• 1 tablespoon vanilla extract
• ½ cup sour cream (room temperature, 120g)
• 1 cup buttermilk (room temperature)

Marshmallow Frosting

• 8 tablespoons salted butter (softened)
• 7 ounces marshmallow fluff (1 jar)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 6 tablespoons heavy cream

Hot Cocoa Whipped Cream

• 1½ cups heavy cream
• 1 to 2 tablespoons powdered sugar
• ¼ cup dry hot cocoa powder mix

Topping

• Dehydrated mini marshmallows (such as Jet-Puffed Bits Marshmallows)

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Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two muffin pans with parchment paper liners to ensure easy cupcake removal and even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, Dutch-process cocoa powder, hot cocoa mix powder, baking powder, baking soda, and salt until fully combined. Set aside.
3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a large mixing bowl and hand mixer, cream the room temperature butter with granulated sugar for 2 to 3 minutes until light and fluffy. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.
4. Add Wet Ingredients: Beat in the eggs, egg yolks, and vanilla extract until well combined. Next, add the sour cream and buttermilk, mixing until the batter is smooth and homogenous.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape the bowl to ensure no pockets of flour remain.
6. Fill Cupcake Liners and Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
8. Prepare Marshmallow Frosting: In a clean stand mixer bowl fitted with the paddle attachment, beat the softened butter and marshmallow fluff together until smooth and creamy. Add powdered sugar, mixing to combine well. Then, add vanilla extract and heavy cream and beat for at least five minutes more to achieve an extra fluffy and creamy texture. Scrape the bowl sides as needed.
9. Prepare Hot Cocoa Whipped Cream: In a separate bowl, whip the heavy cream, powdered sugar, and hot cocoa powder mix until stiff peaks form. Be careful not to overwhip to avoid curdling.
10. Assemble the Cupcakes: Fill a piping bag fitted with a large open circle tip with the marshmallow frosting. Pipe a generous swirl onto each cooled cupcake.
11. Add Whipped Cream and Toppings: Using another piping bag with a large star tip, pipe a small swirl of the hot cocoa whipped cream atop the marshmallow frosting. Finish by sprinkling dehydrated mini marshmallows on each cupcake to resemble hot chocolate toppings.

Notes

• Ensure all wet ingredients are at room temperature to achieve a smooth batter and even baking.
• Do not overmix the batter once the dry ingredients are added to keep the cupcakes tender.
• Use Dutch-process cocoa powder for a richer chocolate flavor in the cupcakes.
• The frosting can be made a day ahead and stored in the fridge; re-whip it before frosting.
• For best results, chill the piped cupcakes briefly before serving to set the frosting.
• Dehydrated mini marshmallows add a charming, authentic hot chocolate touch but can be omitted if unavailable.

• Prep Time: 20 minutes
• Cook Time: 19 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: hot chocolate cupcakes, marshmallow frosting, whipped cream topping, chocolate cupcakes, winter desserts, cozy treats, homemade cupcakes