Name: Hot Cocoa Cupcakes with Marshmallow Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1/2 cup buttermilk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup boiling water; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/3 cup instant hot cocoa mix; 3 tablespoons heavy cream; 1 teaspoon vanilla extract; 12 mini marshmallows

Ingredients

1 1/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup boiling water

1 cup unsalted butter, softened

3 1/2 cups powdered sugar

1/3 cup instant hot cocoa mix

3 tablespoons heavy cream

1 teaspoon vanilla extract

12 mini marshmallows

Instructions

Step 1: Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Step 3: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and mix just until combined.

Step 5: Carefully stir in the boiling water until the batter is smooth and thin.

Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Remove the cupcakes from the pan and let them cool completely on a wire rack.

Step 9: To make the frosting, beat the softened butter until creamy and fluffy.

Step 10: Add the powdered sugar and instant hot cocoa mix gradually, mixing well after each addition.

Step 11: Add the heavy cream and vanilla extract, then beat until the frosting is smooth, light, and pipeable.

Step 12: Pipe or spread the frosting onto the completely cooled cupcakes.

Step 13: Top each cupcake with a mini marshmallow and serve.

Tips & Variations

For extra moisture, substitute half the vegetable oil with melted coconut oil or add a tablespoon of sour cream to the batter.

Use flavored instant cocoa mix like peppermint for a festive twist in the frosting.

Try toasting the mini marshmallows slightly with a kitchen torch for a smoky, caramelized flavor.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to a week and bring to room temperature before serving. The frosting may firm up in the fridge; let it soften slightly before eating. These cupcakes can also be frozen without frosting for up to 2 months.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice to mimic buttermilk. Let it sit for 5 minutes before using.

What can I use if I don’t have instant hot cocoa mix?

You can replace the instant cocoa mix in the frosting with additional unsweetened cocoa powder and a pinch of sugar for sweetness, but the frosting may have a slightly different texture and flavor.