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

★★★★★

4.9 from 135 reviews
  • Author: Isabella
  • Total Time: 39 minutes
  • Yield: 24 cupcakes 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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)

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

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Find it online: https://isabellavance.com/hot-chocolate-cupcakes-with-marshmallow-frosting-and-hot-cocoa-whipped-cream-recipe/