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Rich Hot Chocolate Cupcakes with Toasted Marshmallow Buttercream

A single, rich chocolate cupcake topped with a swirl of toasted meringue frosting, perfect for hot chocolate cupcakes.
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Bake moist, rich chocolate cupcakes that taste like your favorite hot cocoa, topped with a fluffy, toasted marshmallow buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee (or hot water)
  • For the Marshmallow Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup marshmallow fluff or creme
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream
  • Optional Topping: Mini marshmallows, cocoa powder for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cupcake base.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Do not overmix.
  4. Carefully pour the hot coffee (or hot water) into the batter and mix on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the Marshmallow Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  8. Beat in the marshmallow fluff and vanilla extract. Add milk or cream one tablespoon at a time until you reach a light, fluffy consistency.
  9. Once the cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each cupcake.
  10. For toasted topping: Place the frosted cupcakes on a baking sheet. Use a kitchen torch to lightly toast the tops of the frosting until golden brown. Alternatively, place them briefly under a preheated broiler, watching constantly to prevent burning.
  11. Dust lightly with cocoa powder or top with mini marshmallows before serving.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
  • For extra moist cupcakes, ensure your buttermilk is at room temperature before mixing.
  • If you do not have marshmallow fluff, you can use a meringue powder recipe for a stable marshmallow frosting.

Nutrition

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