Print

Hot Cocoa Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delight in these moist hot cocoa cupcakes topped with a fluffy whipped frosting and mini marshmallows, bringing the joy of hot cocoa into handheld treats.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup hot cocoa mix
  • 1/2 cup heavy cream (for frosting)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup butter, softened (for frosting)
  • Mini marshmallows (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix the oil, buttermilk, egg, and vanilla extract.
  4. Combine the wet and dry ingredients and stir until just combined.
  5. Fill the cupcake liners about 2/3 full with the batter.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
  7. For the frosting, whip the cream until soft peaks form. In another bowl, beat together the powdered sugar and softened butter until creamy. Fold in the whipped cream and hot cocoa mix until well combined.
  8. Frost each cupcake with the hot cocoa frosting and top with a mini marshmallow.

Notes

For best results, measure flour with a spoon and level it off to avoid dense cupcakes. Let cupcakes cool fully before frosting to prevent melting.

Nutrition

Find it online: https://www.spiritsdrink.com/hot-cocoa-cupcakes/