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.
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.