Description
Delight in these moist and fluffy cupcakes infused with cocoa and hot chocolate flavors, studded with mini marshmallows inside, and topped with a creamy, sweet marshmallow buttercream frosting. Perfect for chocolate lovers looking for a fun twist on classic cupcakes.
Ingredients
Cupcake Batter
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons hot chocolate powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup mini marshmallows
Marshmallow Buttercream Frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup marshmallow fluff
- 2–3 tablespoons heavy cream (adjust as needed)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, hot chocolate powder, baking powder, and salt. Whisk these together to ensure an even distribution of dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, whole milk, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gradually fold the wet ingredients into the bowl with dry ingredients. Stir gently just until the batter comes together — avoid overmixing to keep cupcakes tender.
- Incorporate Mini Marshmallows: Fold in the mini marshmallows carefully and evenly throughout the batter to add delightful gooey pockets in the cupcakes.
- Fill Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack before frosting.
- Prepare Marshmallow Buttercream Frosting: Using a mixer, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and continue beating until smooth. Mix in the marshmallow fluff, heavy cream (add gradually to achieve the desired consistency), and vanilla extract. Beat until the frosting is light and fluffy.
- Frost Cupcakes: Once cupcakes have cooled completely, frost them using a piping bag or a spatula for a decorative finish.
Notes
- Make sure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can substitute whole milk with any milk of choice, but it may slightly alter the texture.
- For a more intense chocolate flavor, consider adding a teaspoon of espresso powder to the dry ingredients.
- The frosting can be adjusted in thickness by adding more or less heavy cream.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
