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Hot Chocolate Cupcakes with Marshmallow Buttercream

Irresistibly Soft Hot Chocolate Cupcakes with Marshmallow Buttercream

Indulge in these Hot Chocolate Cupcakes with Marshmallow Buttercream, a perfect treat for cozy winter nights.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 22 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Chocolate Fudge Cake Mix Any brand works well
  • 1 cup Milk Can substitute with almond milk for dairy-free
  • 1/2 cup Oil Vegetable or melted coconut oil are good alternatives
  • 3 large Eggs Room temperature for better blending
  • 1 packet Instant Hot Cocoa Use only the dry mix
  • 1 box Instant Chocolate Pudding Mix Vanilla pudding can be a twist
For the Marshmallow Buttercream
  • 1 cup Butter Softened for easy whipping
  • 1 cup Marshmallow Fluff Homemade version works too
  • 1 teaspoon Vanilla Extract Clear vanilla enhances appearance
  • 1/4 teaspoon Salt Balances sweetness
  • 4 cups Powdered Sugar Sift if clumpy
  • 2 tablespoons Heavy Cream Milk can be used for a lighter option
For Garnish
  • 1 cup Miniature Marshmallow Bits Optional but recommended
  • 1/4 cup Chocolate Syrup Optional for decoration

Equipment

  • Muffin tins
  • Mixing Bowls
  • electric mixer
  • Cupcake liners

Method
 

Baking Steps
  1. Preheat the oven to 350°F (175°C) and line two muffin tins with 22 cupcake liners.
  2. In a large mixing bowl, combine the cake mix, milk, oil, eggs, hot cocoa, and pudding mix. Mix on medium speed until smooth.
  3. Pour the batter into the liners, filling each about three-quarters full. Bake for 15-18 minutes, checking with a toothpick for doneness.
  4. Let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  5. For the buttercream, beat the butter until creamy, then mix in marshmallow fluff, vanilla, and salt until fluffy.
  6. Gradually add powdered sugar, then mix in heavy cream until the frosting is fluffy and spreadable.
  7. Frost the cooled cupcakes generously with the buttercream. Use a piping technique if desired.
  8. Top with miniature marshmallow bits and drizzle with chocolate syrup for garnish.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 160IUCalcium: 40mgIron: 1mg

Notes

Ensure cupcakes are completely cool before frosting to maintain the buttercream's texture. Adding crushed peppermint can enhance the flavor.

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