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Hot Chocolate Cupcakes with Marshmallow Buttercream

Decadent Hot Chocolate Cupcakes with Marshmallow Buttercream

Indulge in decadent Hot Chocolate Cupcakes with Marshmallow Buttercream, a sweet treat perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 22 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Chocolate Fudge Cake Mix Substitute with a homemade chocolate cake recipe for a personal touch.
  • 1 cup Milk Almond milk can work as a dairy-free alternative.
  • 1/3 cup Oil Use melted butter for a richer taste.
  • 3 large Eggs Flax eggs serve as a vegan substitute.
  • 1 packet Instant Hot Cocoa Packet Swap with another chocolate drink mix if necessary.
  • 1 package Instant Dry Chocolate Pudding Mix Omit if you prefer a simpler texture.
For the Marshmallow Buttercream
  • 1 cup Butter Opt for vegan butter for a dairy-free version.
  • 1 cup Marshmallow Fluff Homemade marshmallow crème can be used instead.
  • 1 teaspoon Vanilla Extract Almond extract offers a unique twist.
  • 1/4 teaspoon Salt Essential for flavor, but can be omitted.
  • 4 cups Powdered Sugar A sugar substitute blend can help lower sugar content.
  • 2 tablespoons Heavy Cream Substitute with coconut cream for a lighter option.
For Garnishing
  • 1 cup Miniature Marshmallow Bits Feel free to use chocolate shavings or sprinkles.
  • to taste Chocolate Syrup Optional but highly recommended for visual appeal.

Equipment

  • Oven
  • Muffin Tins
  • mixing bowl
  • Hand Mixer
  • spatula
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two muffin tins with 22 paper liners.
  2. Combine the cake mix, milk, oil, eggs, hot cocoa packet, and pudding mix in a large mixing bowl. Mix until smooth.
  3. Fill each muffin cup about three-quarters full with the batter. Bake for 15-18 minutes until a toothpick comes out clean.
  4. Let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the marshmallow buttercream by creaming together the butter, marshmallow fluff, vanilla, and salt until smooth.
  6. Gradually add powdered sugar and heavy cream, mixing until fluffy. Adjust consistency as needed.
  7. Frost the cooled cupcakes generously with the marshmallow buttercream.
  8. Garnish with miniature marshmallow bits and a drizzle of chocolate syrup before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature ingredients and frost the cupcakes just before serving to maintain the frosting's texture.

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