Print Recipe
Pin Recipe
[btn-google-source]
Servings: 24
Calories: 237kcal
Equipment
Ingredients
For the Chocolate Cupcakes:
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ cup hot cocoa mix
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup hot water
For the Hot Chocolate Buttercream:
- 1 cup unsalted butter softened
- 4 cups confectioners’ sugar
- 3 tablespoons heavy cream or milk
- Pinch of salt
- Mini marshmallows for decorating
Video
[adthrive-in-post-video-player video-id="orJ2HNyJ" upload-date="2025-11-13T08:49:53+00:00" name="Delicious Hot Chocolate Cupcakes" description="Rich, chocolatey cupcakes topped with creamy frosting and marshmallows." player-type="default" override-embed="default"]
Instructions
- Preheat oven to 350°F (180°C) and line two 12-cup muffin tins with cupcake liners.
- In a large bowl, whisk together sugar, brown sugar, flour, cocoa powder, hot cocoa mix, baking soda, baking powder, and salt.1 ¼ cups granulated sugar, ¾ cup brown sugar, 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, ¼ cup hot cocoa mix, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
- In another bowl, whisk buttermilk, oil, eggs, and vanilla extract until smooth.1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in hot water until the batter is smooth and slightly thin.¼ cup hot water
- Fill each cupcake liner about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
- In a large bowl, beat butter with a hand or stand mixer until light and fluffy. Gradually add confectioners’ sugar, mixing on low speed until combined.1 cup unsalted butter, 4 cups confectioners’ sugar
- Add heavy cream (or milk) and beat on medium speed until the frosting is light and creamy. Add a pinch of salt to balance the sweetness.3 tablespoons heavy cream, Pinch of salt
- Transfer frosting into a piping bag and swirl onto cooled cupcakes.
- Dust with powdered sugar and top with mini marshmallows for a cozy hot chocolate touch.Mini marshmallows
Notes
- Room Temperature Ingredients Work Best: Let the buttermilk and eggs sit out for 10–15 minutes so they mix more smoothly with the dry ingredients.
- Beat the Butter First: Whip butter before adding sugar, which gives the frosting a lighter texture.
- Use Unsweetened Cocoa Powder: Hot cocoa mix already contains sugar, so stick to unsweetened cocoa powder to keep things balanced.
- Hot Water Is Key: Don’t skip this step. It helps bloom the cocoa powder and thins the batter to the right consistency.
- Cool Completely Before Frosting: Even a slightly warm cupcake can cause the frosting to melt, making decorating messy.
- Swap in Sour Cream and Finish with Ganache: If you’re out of buttermilk, sour cream gives the same moisture with a thicker texture. Once frosted, add a glossy drizzle of ganache just before serving for a rich finish.
- Add Marshmallow Fluff and Chocolate Chips for Extra Texture: Spread a thin layer of fluff under the frosting, then fold in chocolate chips at the centers of the cupcakes for gooey, melty bites that feel just like a warm mug of cocoa.
- Stick to One Packet of Dutch-Process Cocoa Mix: It keeps the sweetness in check while adding a rich chocolate color and flavor.
Nutrition
Calories: 237kcal | Carbohydrates: 48g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 182mg | Potassium: 83mg | Fiber: 1g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Let us know how it was!