Jump to Recipe Print RecipeAs the first chill of winter settles in, I often find myself craving something warm and comforting. That’s when I turn to these delightful Hot Chocolate Cupcakes with Marshmallow Buttercream, a sweet twist on my favorite cozy drink. With a moist and fluffy chocolate cake base enriched by rich hot cocoa powder, they’re perfect for those days when fast food just won’t cut it. Not only do they capture the essence of winter indulgence in each bite, but they also come together in a snap, making them ideal for impromptu gatherings or a special treat at home. Trust me, the fluffy marshmallow buttercream on top adds a whimsical touch that turns an ordinary dessert into an extraordinary experience. Who’s ready to dive into dessert magic with me? Why are these Hot Chocolate Cupcakes special? Indulgence on a Plate: These cupcakes are a warm hug in dessert form, perfect for cozy winter gatherings. Fluffy Texture: The moist chocolate cake paired with light marshmallow buttercream creates a dreamy balance that’s impossible to resist. Quick and Easy: Whipping up a batch is a breeze, ideal for welcoming unexpected guests. Crowd-Pleasing Flavor: Guaranteed to delight everyone, whether you’re serving them as a festive treat or simply to satisfy a sweet tooth. Customizable Fun: With options like adding a sprinkle of sea salt or varying the cake mix, every batch can surprise! For more sweet inspiration, check out my Cookies Cream Cupcakes or try a festive spin on cake with a Hazelnut Chocolate Pancake. Hot Chocolate Cupcake Ingredients • Note: Gather these ingredients to create the perfect Hot Chocolate Cupcakes with Marshmallow Buttercream. For the Cupcakes Chocolate Fudge Cake Mix – The key base ingredient delivering rich chocolate flavor; feel free to use homemade chocolate cake batter if you prefer. Milk – Essential for moistness and richness; substitute with almond milk for a lactose-free option. Oil – Keeps the cupcakes delightfully moist; melted butter can also be a great alternative for added richness. Eggs – They help the cupcakes rise and maintain their structure. Instant Hot Cocoa Packet – Intensifies the chocolate flavor; any brand you have on hand will work wonderfully. Instant Chocolate Pudding Mix – Enhances moisture and provides a tender crumb; vanilla pudding mix can be used for a lighter variation. For the Marshmallow Buttercream Butter – Creates a creamy texture; make sure it’s softened for easy mixing. Marshmallow Fluff – Gives the frosting its signature delightful taste. Vanilla Extract – Adds a rich depth of flavor. Salt – Balances the sweetness perfectly. Powdered Sugar – Sweetens the frosting while giving it structure. Heavy Cream – Achieves that fluffy consistency needed for perfect frosting. For Garnish Miniature Marshmallow Bits – These add visual appeal and an extra touch of marshmallow goodness. Chocolate Syrup – Enhances the chocolate delight and makes for an attractive presentation. Step‑by‑Step Instructions for Hot Chocolate Cupcakes with Marshmallow Buttercream Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare two muffin tins by lining them with 22 paper liners. This step ensures your Hot Chocolate Cupcakes will bake evenly and release easily once done. Step 2: Combine the Cupcake Ingredients In a large mixing bowl, combine the chocolate fudge cake mix, milk, oil, eggs, hot cocoa packet, and dry chocolate pudding mix. Using an electric mixer, blend all the ingredients on medium speed for about 2 minutes, until the batter is smooth and well combined. The rich, chocolatey aroma will fill your kitchen! Step 3: Fill and Bake the Muffin Tins Once your batter is ready, fill each muffin cup about three-quarters full with the delightful mix. Carefully place the muffin tins in the preheated oven and bake for 15 to 18 minutes. Keep an eye on them, and check for doneness by inserting a toothpick into the center; it should come out clean when they’re perfectly baked. Step 4: Cool the Cupcakes After baking, remove the cupcake tins from the oven and let them cool in the tray for about 5 minutes. Then, transfer the cupcakes to a wire rack and allow them to cool completely. This step is crucial to prevent the marshmallow buttercream from melting when you frost them. Step 5: Prepare the Marshmallow Buttercream While the cupcakes cool, prepare the marshmallow buttercream. In a large mixing bowl, beat the softened butter, marshmallow fluff, vanilla extract, and salt together until creamy. Gradually add the powdered sugar, alternating with heavy cream, and mix until your frosting achieves a fluffy consistency, reminiscent of a clouds atop your cupcakes. Step 6: Frost the Cupcakes Once the cupcakes have cooled completely, take a piping bag and frost each one generously with the marshmallow buttercream. The fluffy frosting will create a delicious contrast to the rich chocolate cake below. Step 7: Garnish with Delight To finish your Hot Chocolate Cupcakes with Marshmallow Buttercream, sprinkle miniature marshmallow bits on top of the frosting. A drizzle of chocolate syrup will add an extra indulgent touch, making your cupcakes not just a treat for the taste buds, but also a feast for the eyes! Expert Tips for Hot Chocolate Cupcakes Cool Completely: Ensure the cupcakes are completely cool before frosting to avoid melting the marshmallow buttercream. Mix with Care: Avoid overmixing the batter; it’s essential to maintain a light and fluffy texture for your Hot Chocolate Cupcakes. Frosting Consistency: If your frosting is too soft, gradually add more powdered sugar until you reach a firmer consistency perfect for piping. Garnish Generously: Don’t skimp on the miniature marshmallow bits and chocolate syrup; they add not only flavor but also a delightful visual appeal. Storage Tips: Store any leftovers in an airtight container at room temperature; these cupcakes taste great for a couple of days! Hot Chocolate Cupcakes Variations Feel free to get playful with these Hot Chocolate Cupcakes and make them your own! Dairy-Free: Substitute almond milk and a dairy-free butter for the frosting to make this recipe suitable for lactose intolerants. The taste remains deliciously dreamy. Nutty Twist: Add 1/2 cup of finely chopped hazelnuts or walnuts to the batter for an extra crunch that contrasts beautifully with the soft cupcake. Peppermint Infusion: Mix in 1/2 teaspoon of peppermint extract into the frosting for a delightful minty flavor—perfect for winter festivities! Red Velvet Surprise: Trade out the chocolate fudge mix for a red velvet cake mix. The vibrant color paired with the marshmallow frosting makes for a stunning presentation. Spicy Kick: Sprinkle a pinch of cayenne pepper into the batter or frosting for a surprising twist; the warmth will complement the chocolate perfectly. Vegan Friendly: Replace eggs with flax eggs and use coconut cream for the frosting to create a vegan version that’s just as indulgent! Chocolate Heaven: For a richer chocolate experience, fold in a handful of chocolate chips into the batter prior to baking. You can never have too much chocolate! Cacao Nib Crunch: Sprinkle cacao nibs on top of the frosting for a delightful texture and a hint of dark chocolate flavor. Serve alongside a warm cup of hot cocoa for pure indulgence. As you explore these variations, remember that each one brings its own unique twist to the classic concept. If you’re in the mood for another delightful dessert, try making my Keto Chocolate Chip Cookies or dive into the wholesome goodness of Healthy Chocolate Banana Oatmeal Cookies. Enjoy the journey of creating these heavenly treats! Make Ahead Options These Hot Chocolate Cupcakes with Marshmallow Buttercream are a fantastic treat to prepare ahead of time, saving you precious moments on busy days. You can bake the cupcakes up to 2 days in advance; simply let them cool completely, then store them in an airtight container at room temperature to maintain their delicious moisture. The marshmallow buttercream can also be made up to 24 hours ahead; just keep it refrigerated in a sealed container. When you’re ready to serve, frost the cupcakes and garnish with miniature marshmallow bits and chocolate syrup right before enjoying them for the best texture. With this plan, you’ll have delightful cupcakes at hand with minimal last-minute effort! What to Serve with Hot Chocolate Cupcakes with Marshmallow Buttercream Indulge in the ultimate experience of flavor and warmth as you create a delightful spread to accompany these sweet treats. Rich Hot Chocolate: A classic pairing, this velvety drink enhances the chocolate flavor while adding a cozy touch to your dessert setting. Coffee Blend: The bitterness of a dark roast coffee balances the sweetness of the cupcakes perfectly, making each bite an adventurous delight. Vanilla Ice Cream: Creamy and cold, this scoop enhances the cupcakes’ warmth, providing a heavenly contrast that keeps you coming back for more. Chocolate-Dipped Fruit: Fresh strawberries or bananas dipped in chocolate provide a refreshing element that complements the rich chocolate cupcakes. Peppermint Bark: This festive treat adds a crunchy texture and minty flavor, offering a delightful counterpoint to the cupcakes’ fluffy sweetness. Nutty Biscotti: Pairing these cupcakes with a crunchy almond or hazelnut biscotti brings extra texture and flavor that enchants your palate. Mulled Wine: On colder evenings, a glass of warm spiced mulled wine elevates the dessert experience, merging rich flavors into one comforting evening. Gingerbread Cookies: Their spiced flavor profile creates a lovely wintery theme that harmonizes beautifully with the cupcakes’ indulgent sweetness. How to Store and Freeze Hot Chocolate Cupcakes Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days to maintain their moisture and flavor. Fridge: If you have leftover frosted cupcakes, gently cover them with plastic wrap and refrigerate for up to 5 days. Keep them in a cool spot to avoid melting the buttercream. Freezer: To freeze, place unfrosted cupcakes in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months; thaw overnight in the fridge before frosting. Reheating: If you prefer your cupcakes warm, microwave them on a low setting for about 10-15 seconds, just until warmed through. Enjoy your delicious Hot Chocolate Cupcakes! Hot Chocolate Cupcakes with Marshmallow Buttercream Recipe FAQs What kind of chocolate fudge cake mix should I use? Absolutely any brand of chocolate fudge cake mix will do! If you’re feeling adventurous, you can even make your own chocolate cake batter from scratch for an extra personal touch. Just ensure it’s a recipe that yields a similar consistency. How long can I store the Hot Chocolate Cupcakes? For unfrosted Hot Chocolate Cupcakes, store them in an airtight container at room temperature for up to 3 days. If you’ve already frosted them, gently cover them with plastic wrap and refrigerate for up to 5 days, but make sure to keep them cool to prevent the buttercream from melting. Can I freeze these cupcakes? Yes, you can! To freeze unfrosted cupcakes, place them in a freezer-safe container, layering them with parchment paper to prevent sticking. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them overnight in the fridge and frost them before serving! What should I do if my marshmallow buttercream is too soft? If you find your buttercream is too soft for piping, not to worry! Gradually add more powdered sugar, about 1/4 cup at a time, mixing thoroughly after each addition until you’ve reached a firmer consistency. If it’s humid in your kitchen, this could affect the frosting, so it might need some extra sugar to hold its shape. Are there any dietary considerations for these cupcakes? Definitely! If you have lactose intolerance, you can use almond milk instead of regular milk, and replace butter with a dairy-free margarine for the frosting. Always check the ingredients of your cake mix and frosting to ensure they are allergy-safe for anyone with specific dietary restrictions. How can I tell when my cupcakes are done baking? The best way to check for doneness is by sticking a toothpick right into the center of one or two cupcakes. If it comes out clean or with just a few moist crumbs, your Hot Chocolate Cupcakes are ready to come out of the oven. Keep an eye on them after the 15-minute mark for the best results! Decadent Hot Chocolate Cupcakes with Marshmallow Buttercream Delightful Hot Chocolate Cupcakes with Marshmallow Buttercream capture winter indulgence in every bite. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 18 minutes minsCooling Time 5 minutes minsTotal Time 43 minutes mins Servings: 22 cupcakesCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcakes1 box Chocolate Fudge Cake Mix Feel free to use homemade chocolate cake batter if you prefer.1 cup Milk Substitute with almond milk for a lactose-free option.1/2 cup Oil Melted butter can be a great alternative for added richness.3 large Eggs They help the cupcakes rise and maintain their structure.1 packet Instant Hot Cocoa Packet Any brand you have on hand will work wonderfully.1 box Instant Chocolate Pudding Mix Vanilla pudding mix can be used for a lighter variation.For the Marshmallow Buttercream1 cup Butter Make sure it's softened for easy mixing.1 jar Marshmallow Fluff1 teaspoon Vanilla Extract1/4 teaspoon Salt Balances the sweetness perfectly.3 cups Powdered Sugar Sweetens the frosting while giving it structure.1/4 cup Heavy Cream Achieves that fluffy consistency needed for perfect frosting.For Garnish1 cup Miniature Marshmallow Bits Add visual appeal and an extra touch of marshmallow goodness.1/4 cup Chocolate Syrup Enhances the chocolate delight. Equipment OvenMixing bowlelectric mixerMuffin Tinspiping bag Method Step‑by‑Step InstructionsPreheat your oven to 350°F (175°C) and prepare two muffin tins with 22 paper liners.In a large mixing bowl, combine the chocolate fudge cake mix, milk, oil, eggs, hot cocoa packet, and dry chocolate pudding mix. Blend on medium speed for about 2 minutes until smooth.Fill each muffin cup about three-quarters full with the batter. Bake for 15 to 18 minutes, checking for doneness with a toothpick.Remove the cupcake tins from the oven and let them cool in the tray for about 5 minutes, then transfer to a wire rack to cool completely.Prepare the marshmallow buttercream by beating the softened butter, marshmallow fluff, vanilla extract, and salt together until creamy. Gradually add powdered sugar and heavy cream until fluffy.Frost each cupcake generously with the marshmallow buttercream using a piping bag.Garnish with miniature marshmallow bits and drizzle with chocolate syrup. Nutrition Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 250IUCalcium: 50mgIron: 1mg NotesStore unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be refrigerated for 5 days. Freeze unfrosted cupcakes for up to 3 months. Tried this recipe?Let us know how it was!
