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Hot Chocolate Cupcakes

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Hot chocolate cupcakes are everything I want in a cozy dessert — rich, moist chocolate cake with a hint of cocoa warmth, topped with a swirl of marshmallow frosting. They taste just like a mug of hot chocolate, but in cupcake form.

Ingredients

  • For the cupcakes:
  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Whole milk or buttermilk
  • Vegetable oil
  • Vanilla extract
  • Hot water or hot coffee
  • For the marshmallow frosting:
  • Unsalted butter, softened
  • Powdered sugar
  • Marshmallow fluff or marshmallow creme
  • Vanilla extract
  • Pinch of salt
  • Optional toppings: mini marshmallows, chocolate shavings

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs with granulated and brown sugar. Mix in milk, oil, and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, then stir in the hot water or coffee until smooth.
  5. Divide the batter into cupcake liners, filling each about 2/3 full.
  6. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
  7. Let cupcakes cool completely before frosting.
  8. For the frosting, beat butter and powdered sugar until fluffy. Add marshmallow fluff, vanilla, and salt. Beat until light and fluffy.
  9. Frost cooled cupcakes and top with mini marshmallows or chocolate shavings.

Notes

  • Add cinnamon or chili powder for a Mexican hot chocolate twist.
  • Use peppermint extract in the frosting for a holiday version.
  • Mix chocolate chips into the batter for extra richness.
  • Chill dough for 30 minutes for better texture (if making in warm kitchen).
  • Use a kitchen torch to lightly toast the frosting for a s’mores effect.

Nutrition

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