Description
Delightful hot chocolate cupcakes topped with dreamy marshmallow buttercream, perfect for cozy gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
- 1 packet instant hot cocoa mix
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Whisk together the vegetable oil, eggs, and vanilla extract until well combined in another bowl.
- Add the hot water and the instant hot cocoa mix to the wet ingredients, then carefully combine with the dry ingredients until smooth.
- Pour the batter into the cupcake liners until about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Beat the marshmallow fluff, softened butter, and vanilla in a bowl until smooth, then gradually add the powdered sugar until combined and fluffy for the frosting.
- Frost the cooled cupcakes generously with the marshmallow frosting and enjoy!
Notes
Tips: Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for about a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 215
- Sugar: 17g
- Sodium: 145mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg