Description
Rich chocolate cupcakes infused with hot cocoa magic bring winter comfort to dessert lovers. Pillowy marshmallow frosting crowns these delightful treats, inviting you to savor a sweet moment of pure indulgence.
Ingredients
Scale
Cupcake Base Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/2 cup hot cocoa (prepared, cooled)
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Binding Ingredients:
- 2 large eggs
Marshmallow Frosting Ingredients:
- 1 jar (7 ounces / 198 grams) marshmallow crème
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Optional Decorations:
- Mini marshmallows
- Chocolate shavings
- Crushed candy canes
Instructions
- Prepare workspace by preheating oven to 350°F and positioning rack in center. Line cupcake pan with paper liners.
- Create dry ingredient mixture by whisking flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.
- In a separate large mixing bowl, cream butter and granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Incorporate eggs individually into butter mixture, ensuring complete integration after each addition. Mix in vanilla extract until smooth.
- Gradually fold dry ingredients into wet mixture, alternating with milk and cooled hot cocoa. Mix gently until ingredients are just combined, avoiding overmixing.
- Distribute batter evenly among cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into cupcake center. Toothpick should emerge clean with minimal crumbs.
- Remove cupcakes from oven and let rest in pan for 5 minutes. Transfer to wire cooling rack and allow to cool completely.
- Prepare frosting by beating softened butter until creamy and smooth in a clean mixing bowl.
- Incorporate marshmallow crème, mixing until uniform in texture.
- Gradually add powdered sugar, one cup at a time, beating thoroughly after each addition to ensure smooth consistency.
- Blend in vanilla extract and adjust frosting texture by adding heavy cream, one tablespoon at a time, until spreadable.
- Once cupcakes are completely cooled, decorate using piping bag or offset spatula with marshmallow frosting.
- Embellish with mini marshmallows, chocolate shavings, or crushed candy canes for additional visual appeal and flavor.
Notes
- Ensure butter and eggs are at room temperature for smoother batter and better texture.
- Use high-quality cocoa powder for richer chocolate flavor in cupcakes.
- Avoid overmixing batter to prevent tough, dense cupcakes – mix just until ingredients are combined.
- For gluten-free version, substitute all-purpose flour with gluten-free flour blend and add xanthan gum.
- Reduce sugar content by using alternative sweeteners like stevia or monk fruit for diabetic-friendly option.
- Create dairy-free variation by replacing milk with almond or oat milk and using vegan butter substitute.
- Pipe frosting in decorative swirls for professional bakery-style presentation.
- Store cupcakes in airtight container at room temperature for maximum freshness, consuming within 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg