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Hot Chocolate Cupcakes

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Hot chocolate cupcakes are rich, moist, and deeply chocolatey treats inspired by a cozy cup of cocoa—and topped with a fluffy marshmallow‑style frosting for the ultimate comforting dessert.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cupcakes:
  • 1 ½ cups all‑purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup milk or buttermilk
  • ½ cup vegetable oil
  • ½ cup hot water or brewed coffee
  • 1 tsp vanilla extract
  • For the frosting:
  • ½ cup unsalted butter, softened
  • 1 cup marshmallow fluff or marshmallow crème
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream (optional, to adjust consistency)
  • Optional toppings: mini marshmallows, chocolate shavings, crushed peppermint

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
  3. In a separate bowl, mix eggs, milk (or buttermilk), oil, and vanilla.
  4. Pour wet ingredients into the dry ingredients and stir to combine.
  5. Carefully add hot water or coffee and mix until the batter is smooth and slightly thin.
  6. Divide batter evenly among the liners, filling each about 2/3 full.
  7. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool completely before frosting.
  9. To make the frosting: Beat softened butter until light and creamy. Add marshmallow fluff, powdered sugar, and vanilla. Beat until smooth and fluffy, adding heavy cream if needed to reach the desired consistency.
  10. Pipe or spread the frosting onto cooled cupcakes and top with mini marshmallows or chocolate shavings.

Notes

  • For a surprise center, fill cupcakes with a spoonful of marshmallow fluff or ganache before baking.
  • Use chocolate frosting instead of marshmallow for double chocolate indulgence.
  • Add a pinch of cinnamon or cayenne to the batter for Mexican hot chocolate vibes.
  • Top with crushed candy canes for a peppermint hot chocolate version.
  • Swirl in Nutella or peanut butter into the batter before baking for extra flavor.

Nutrition

Find it online: https://juliameals.com/hot-chocolate-cupcakes/