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Hot Chocolate Cupcakes with Marshmallow Buttercream

Decadent Hot Chocolate Cupcakes with Marshmallow Buttercream

Delightful Hot Chocolate Cupcakes with Marshmallow Buttercream capture winter indulgence in every bite.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 22 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 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 Buttercream
  • 1 cup Butter Make sure it's softened for easy mixing.
  • 1 jar Marshmallow Fluff
  • 1 teaspoon Vanilla Extract
  • 1/4 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 Garnish
  • 1 cup Miniature Marshmallow Bits Add visual appeal and an extra touch of marshmallow goodness.
  • 1/4 cup Chocolate Syrup Enhances the chocolate delight.

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • Muffin Tins
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two muffin tins with 22 paper liners.
  2. 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.
  3. Fill each muffin cup about three-quarters full with the batter. Bake for 15 to 18 minutes, checking for doneness with a toothpick.
  4. 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.
  5. 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.
  6. Frost each cupcake generously with the marshmallow buttercream using a piping bag.
  7. 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

Notes

Store 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.

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