Nutritional information is estimated and may vary depending on the ingredients you use, how you prepare the recipe, and portion sizes. Use this as a general guide rather than a precise calculation.
Hot Chocolate Cupcakes Recipe
Rich, chocolatey cupcakes made with cocoa powder are topped with a fluffy marshmallow cream frosting for the perfect cozy treat. These cupcakes are simple to make and topped with fun decorations like mini marshmallows and chocolate chips.
Ingredients
Cupcakes
- ¾ cup unsalted butter softened
- 1 ¾ cups sugar
- 1 teaspoon vanilla extract
- 6 egg whites
- 4 teaspoons baking powder
- 2 ¼ cups flour
- ¾ cup hot cocoa powder can use the kind found in envelopes of a hot chocolate mix.
- 1 cup milk
Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 7 oz marshmallow cream
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F and line two standard muffin tins with cupcake liners.
- In a stand mixer, cream the butter, sugar, and vanilla together until smooth.
- Add the egg whites one at a time, mixing well after each addition. Scrape the bowl as needed.
- Mix in the flour, hot cocoa powder, and baking powder until just combined. Gradually add the milk and mix until the batter is smooth.
- Divide the batter evenly between the cupcake liners, filling each about halfway.
- Bake for 14-16 minutes, or until the edges are slightly golden and a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- To make the frosting, cream the butter, salt, vanilla, and half the powdered sugar on low speed in a stand mixer until combined. Increase speed and mix until smooth.
- Add the marshmallow cream and mix until fully incorporated. Scrape the sides of the bowl as needed.
- Mix in the remaining powdered sugar and milk, starting on low speed and increasing to whip the frosting until light and fluffy.
- Transfer frosting to a piping bag fitted with a large star tip. Pipe swirls onto the cooled cupcakes.
- Garnish with mini marshmallows and chocolate chips, if desired.
Video
Notes
- Make sure the cupcakes are fully cooled before frosting, or you’ll end up with a melty mess.
- Don’t overfill the liners - halfway is perfect to keep the batter from spilling over.
- If your frosting feels too soft, pop it in the fridge for 10 minutes to firm up before piping.
Nutrition
Calories: 348kcalCarbohydrates: 54gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 100mgPotassium: 114mgFiber: 0.5gSugar: 42gVitamin A: 433IUCalcium: 53mgIron: 1mg
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