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

★★★★★

4.6 from 61 reviews
  • Author: lina
  • Total Time: 38 minutes
  • Yield: 24 cupcakes 1x

Description

Delight in these rich and moist Hot Chocolate Cupcakes topped with fluffy marshmallow frosting and a decadent hot cocoa whipped cream swirl, finished with a sprinkle of dehydrated mini marshmallows for an extra festive touch. Perfect for chocolate lovers looking for an indulgent and fun dessert.

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 Wet Ingredients

  • 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Line two muffin pans with parchment paper liners to make cupcake removal easy and even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, Dutch-process cocoa powder, hot cocoa mix powder, baking powder, baking soda, and salt until evenly 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 softened butter and granulated sugar together for 2 to 3 minutes until the mixture is light and fluffy. Be sure to scrape the sides and bottom of the bowl to mix thoroughly.
  4. Add Eggs and Vanilla: Beat in the eggs, egg yolks, and vanilla extract until everything is well combined and smooth.
  5. Incorporate Sour Cream and Buttermilk: Add the sour cream and buttermilk to the batter; mix until fully incorporated and the batter is smooth.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid overmixing; scrape down the bowl edges and bottom as needed to ensure an even mix.
  7. Fill Cupcake Liners and Bake: Spoon the batter into each cupcake liner, filling about two-thirds full. Bake for 17 to 19 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cupcakes: Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before applying frosting.
  9. Make Marshmallow Frosting: Beat the softened butter and marshmallow fluff together in a stand mixer fitted with the paddle attachment until creamy and well combined. Gradually add powdered sugar and continue mixing until combined. Add vanilla extract and heavy cream, then beat for at least 5 minutes until the frosting is extra fluffy and creamy. Scrape down sides as needed.
  10. Prepare Hot Cocoa Whipped Cream: In a separate bowl or the same stand mixer bowl, whip the heavy cream with powdered sugar and hot cocoa powder until stiff peaks form.
  11. Assemble Cupcakes: Transfer marshmallow frosting to a piping bag fitted with a large open circle tip. Pipe a swirl of frosting on each cooled cupcake.
  12. Add Whipped Cream: Using a separate piping bag fitted with a large star tip, pipe a small swirl of hot cocoa whipped cream on top of the marshmallow frosting.
  13. Finish with Toppings: Sprinkle dehydrated mini marshmallows over the top of each cupcake for a charming finishing touch.

Notes

  • Ensure all wet ingredients are at room temperature to create a smooth, well-emulsified batter.
  • Do not overmix the batter after adding dry ingredients to keep cupcakes tender.
  • For best frosting results, chill butter and marshmallow fluff only if too soft, but generally room temperature is ideal.
  • Use good quality Dutch-process cocoa and hot cocoa mix for richer chocolate flavor.
  • Store frosted cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: hot chocolate cupcakes, marshmallow frosting, chocolate dessert, cocoa cupcakes, homemade cupcakes, sweet treats, holiday dessert

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