Hot Chocolate Cupcakes with Marshmallow Buttercream
These Hot Chocolate Cupcakes with Marshmallow Buttercream are so perfect! Like little heavenly clouds and wonderful to make during the chilly winter months.
Prep Time25 minutes mins
Cook Time18 minutes mins
Total Time43 minutes mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 20 -22
Author: Hayley Parker, The Domestic Rebel
- FOR CUPCAKES:
- 1 box chocolate fudge cake mix
- 1¼ cups milk
- 2/3 cup oil
- 3 eggs
- 1 small instant hot cocoa packet just the dry mix
- 1 box (3.9 ounce box) instant dry chocolate pudding mix just the dry mix
- FOR MARSHMALLOW BUTTERCREAM:
- 1/4 cup butter softened
- 1 (7 ounce) jar marshmallow fluff
- 2 tsp vanilla extract
- Pinch salt
- 4 cups powdered sugar
- 1/4 cup heavy cream
- Miniature marshmallow bits and chocolate syrup for garnish
Preheat oven to 350 degrees F. Line 2 muffin tins with 22 paper liners. Set aside.
In a large bowl, beat together the cake mix, milk, oil, eggs, hot cocoa packet, and dry pudding mix together with an electric mixer until combined and smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about 3/4 full.
Bake for approximately 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
To make the frosting: Cream together the butter, marshmallow fluff, vanilla and salt together in a stand mixer until combined and smooth, about 1 minute. Gradually add in the powdered sugar, about one cup at a time, alternating with the heavy cream until frosting is light and fluffy.
Pipe or spread the frosting onto the cooled cupcakes. Garnish with marshmallow bits and the chocolate syrup.