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Hot Chocolate Cupcakes

Hot chocolate cupcakes pair tender cocoa cakes with fluffy marshmallow creme frosting for a cozy, hot-chocolate-inspired treat. The cupcakes bake until a toothpick comes out with a few moist crumbs, then cool completely before frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.33 cup unsweetened cocoa powder
  • 0.75 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 egg large
  • 0.5 cup whole milk
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup hot water
For the frosting
  • 0.5 cup unsalted butter softened
  • 1 jar (7 oz) marshmallow creme
  • 2.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 1 12-cup muffin pan
  • 1 electric mixer

Method
 

Make the cupcakes
  1. Heat the oven to 350°F.
  2. Line a 12-cup muffin pan with paper liners.
  3. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk the egg, milk, oil, and vanilla extract.
  5. Pour the egg mixture into the dry ingredients and whisk just until combined.
  6. Slowly whisk in the hot water until the batter is smooth.
  7. Divide the thin batter evenly among the liners.
  8. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool in the pan for 10 minutes.
  10. Transfer the cupcakes to a rack to cool completely.
Make the frosting
  1. In a large bowl, beat the butter with an electric mixer until smooth and creamy, about 1 to 2 minutes.
  2. Beat in the marshmallow creme.
  3. Gradually beat in the powdered sugar, vanilla extract, and salt until fluffy, about 2 minutes.
Frost the cupcakes
  1. Spread or pipe the frosting onto the completely cooled cupcakes.

Notes

For the best texture, let the cupcakes cool completely before frosting. Store covered in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free option, use dairy-free milk and butter.