It’s getting super chocolatey with these perfect Hot Chocolate Cupcakes recipe. Moist and fluffy cupcakes. Ultra creamy chocolate marshmallow frosting. 25 minutes prep time.
In 3 days is Christmas Eve. I’m totally into Christmas, and I’m looking forward to this day because it is always a joyful come together with our family. Especially when we are at my mother’s and having stuffed turkey with potato mash, gravy, and red cabbage. I’m starting drooling even when I’m just thinking about it.
It’s a tradition in our family that I’m responsible for the dessert. This was quite obvious, right? I’m well prepared for this year, and I will bring Eggnog, Vanillekipferl, Gingerbread Men, Chocolate Rum Truffles, and these Hot Chocolate Cupcakes. So everyone will get a load of sweet stuff this year.
Remember there are 3 days left until Christmas Eve and I’m focused on easy baking recipes like you know. So click here to see quick and easy recipes for your holidays.
These perfect Hot Chocolate Cupcakes are moist and fluffy
The first time my husband Mario bit into these Hot Chocolate Cupcakes, he said: “OMG they are like a chocolate cloud. And the frosting. I mean, I’m in love with the frosting. Actually, I can’t say what I love more, the cupcakes or the frosting. It’s like you literally eat hot chocolate with marshmallows.”
I was so happy to hear this, and I have to agree with 100%. The cupcakes are airy, fluffy, and moist. It’s the best cupcake recipe I’ve ever tried. The taste is intensely chocolatey. The frosting is a marshmallow buttercream frosting with cocoa. It tastes like hot chocolate with marshmallows to say it with Mario’s words.
Easy Hot Chocolate Cupcakes
This Hot Chocolate Cupcakes recipe is quick and easy to make. You need 12 ingredients and 25 minutes active preparation time. These 25 minutes are well spent, and you will get rewarded with about 15 heavenly delicious cupcakes.
This is kinda recipe where you can’t stop. Do you know such recipes? You hate them because they don’t let you stop eating and you love them because they are so out-of-this-world tasty. Once you tried these Hot Chocolate Cupcakes, you have one more complicated relationship like this.
Don’t lose time and make some Hot Chocolate Cupcakes because they are
· beyond addictive
· out-of-this-world tasty
· super easy to make
· oh so chocolatey and marshmallowy
Don’t forget to put roasted marshmallows on top!
If you make this perfect Hot Chocolate Cupcakes recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
It's getting super chocolatey with these perfect Hot Chocolate Cupcakes recipe. Moist and fluffy cupcakes. Ultra creamy chocolate marshmallow frosting. 25 minutes prep time.
- 3/4 cup flour (90g)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa (30g)
- 1 large egg
- 3/4 cup granulated white sugar (150g)
- 1/2 cup oil (120ml)
- 1 vanilla bean* (1 tsp vanilla extract)
- 1/2 cup buttermilk (120ml)
- 1/2 cup butter (113g)
- 1 cup powdered sugar, sifted (120g)
- 2 tbsp unsweetened cocoa
- 7 oz marshmallow cream (200g)
Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 14-15 cupcake liners (this recipe makes about 14-15 cupcakes). Set aside.
Cupcakes: Stir flour, baking powder, salt, and cocoa in a large bowl to combine. Set aside. With a handheld or stand mixer fitted with a whisk or paddle attachment, beat egg and sugar until creamy for about 2 minutes. Add oil and vanilla* and mix on low speed until combined. Alternately add dry ingredients and buttermilk to the batter and mix on low speed just until combined. Begin and end with dry ingredients. Spoon batter into the liners and fill just halfway that your cupcakes don't sink or spill over the sides. Bake for about 18-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
Frosting: Mix butter until creamy. Add powdered sugar and cocoa and mix until combined. Stir in marshmallow cream until fully combined. Pipe or spread frosting on top of cooled cupcakes. Store in an airtight container at room temperature up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.