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a cupcake with marshmallow frosting, chocolate chips, and a peppermint candy cane handle
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Hot Chocolate Cupcakes with Marshmallow Buttercream

These hot chocolate cupcakes are topped with a delicious marshmallow buttercream and made to look like little cups of hot cocoa!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 28 cupcakes
Calories 169kcal

Ingredients

Cupcakes:

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 cup hot water

Buttercream:

  • 3/4 cup unsalted butter, softened
  • 1 (7 oz) container marshmallow creme
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Toppings and decor:

  • Mini candy canes, cut to fit (see note below)
  • Mini marshmallows
  • Chocolate chips
  • Crushed candy canes

Instructions

  • Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
  • Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
  • Pour batter into prepared cupcake liners, about ⅔ full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
  • To make the frosting, beat softened butter with an electric mixer over medium speed until smooth and creamy. Add in marshmallow creme and beat until combined. Finally add in the powdered sugar and vanilla, scraping down the sides of the bowl and mixing until smooth.
  • Top the cooled cupcakes with frosting, then sprinkle each one with mini marshmallows, chocolate chips, and crushed candy canes. Add a candy cane handle by inserting the hook end of the candy cane into the top-side of each cupcake. Enjoy soon after decorating.

Notes

*For each mini candy cane handle: I used a sharp pair of kitchen scissors to cut the hook and bottom of each candy cane until it fit nicely up against the side of my cupcake. You could also use a sharp knife for this.

Nutrition

Calories: 169kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 134mg | Potassium: 64mg | Sugar: 19g | Vitamin A: 185IU | Calcium: 23mg | Iron: 0.7mg