Easy and Irresistible Hot Chocolate Flavored Cupcakes

These hot chocolate flavored cupcakes are easy and irresistible! Quick to come together, you can use any hot cocoa mix and end up with a crowd-pleasing treat.

RELATED READING: Easy Cupcake Recipes – The BEST Vanilla Cupcakes

Hot Chocolate Flavored Cupcakes

Hot chocolate flavored cupcakes with marshmallow buttercream frosting – it’s a mouthful, I know. But just look at these delectable tiny cakes!

This is the easiest recipe to come together and you can use favorite hot cocoa or hot chocolate mix (according to a friend of mine, they aren’t the same thing). What?

It’s shocking that I know someone who appreciates the finer details of chocolate. Just shocking.

So I did what any chocolate lover would do: I Googled it. Sure enough, there is a difference between hot cocoa and hot chocolate. But seriously, sign me up for either.

Hot Cocoa Cupcakes Ingredients

For the cupcakes:

• 1/2 cup oil
• 1/2 cup cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 3/4 cup hot chocolate mix
• 1 1/2 cups cake flour (you can use all-purpose flour)
• 1/2 cup sugar
• 1/2 cup milk

For the Marshmallow Buttercream Icing

Just say that to yourself lots of times: marshmallow buttercream – it has to be therapeutic. Besides, marshmallow is a fun word to say.

• 1/4 cup butter
• 7 oz. jar of marshmallow fluff
• 1 tsp vanilla
• pinch of salt
• 4 cups powdered sugar
• 1/4 cup heavy cream
• optional: crushed peppermint pieces

How to Make Hot Chocolate Flavored Cupcakes

Yield: 12 cupcakes

Hot Chocolate Flavored Cupcakes

Print

These hot chocolate flavored cupcakes are easy and irresistible! Quick to come together, you can use any hot cocoa mix and end up with a crowd-pleasing treat.

Prep Time 5 minutes

Cook Time 21 minutes

Additional Time 15 minutes

Total Time 41 minutes

Ingredients

• 1/2 cup oil
• 1/2 cup cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• 3/4 cup hot chocolate mix
• 1 1/2 cups cake flour (you can use all-purpose flour)
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup butter
• 7 oz. jar of marshmallow fluff
• 1 tsp vanilla
• pinch of salt
• 4 cups powdered sugar
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to a toasty (yet comfortable) 350 degrees. Spray a muffin tin or add cupcake liners.
2. In a large bowl, mix together baking soda, baking powder, cake flour, sugar, milk, eggs, oil, cocoa, and your hot chocolate mix. Employ your muscles or mix with a mixer 2-3 minutes, until smooth.
3. Carefully pour the cupcake mixture into a lined muffin tin (2/3 full). Bake 20-22 minutes. Let cool completely before frosting.
4. In the cupcake-mix bowl you just rinsed out, cream together the butter, vanilla, salt, and marshmallow fluff.
5. Alternate adding small amounts of heavy cream and powdered sugar. Note: if your icing is runny, add a bit more powdered sugar.
6. On cool cupcakes, add marshmallow buttercream icing and sprinkle on a few miniature marshmallows. Garnish with a straw (and maybe some peppermint or chocolate mint shavings).

Notes

For more amazing cupcake recipes, visit Ruffles and Rain Boots .com

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 566Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 48mgSodium: 466mgCarbohydrates: 98gFiber: 2gSugar: 72gProtein: 6g

All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.

Did you make this yummy recipe?

Please leave a comment or share a photo and tag me @rufflesandrain

Preheat your oven to a toasty (yet comfortable) 350 degrees.

Spray a muffin tin or add cupcake liners like the rest of us too lazy to really spend time cleaning.

In a large bowl, mix together baking soda, baking powder, cake flour, sugar, milk, eggs, oil, cocoa, and your hot chocolate mix. Seriously, just throw it all in a big bowl.

Employ your muscles or mix with a mixer 2-3 minutes, until smooth.

Carefully pour the cupcake mixture into a lined muffin tin (2/3 full) – remember, you want to limit cleanup, so use a ladle or a small measuring cup to fill the liners. #lazykitchentip

Bake 20-22 minutes. Let cool completely before frosting (or “taste test” one of them and burn your tongue – we don’t judge here at Ruffles and Rain Boots).

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How to Make Marshmallow Buttercream Icing

Prepare yourselves. This stuff is ah-may-zing if you like marshmallows and buttercream. And it is 100% okay to lick the bowl, Y'all.

No judgment.

In the cupcake-mix bowl you just rinsed out, cream together the butter, vanilla, salt, and marshmallow fluff.

Don't go dumping in the rest because you want to alternate adding small amounts of heavy cream and powdered sugar. Note: if your icing is runny, add a bit more powdered sugar.

On cool cupcakes, add a smidge (or a ton) of the marshmallow buttercream icing and sprinkle on a few miniature marshmallows. Garnish with a straw (and maybe some peppermint or chocolate mint shavings).

Over to You

Put these on your "Impress My Friends" Pinterest board! These hot chocolate flavored cupcakes with marshmallow buttercream will show up to any party and steal the show.

Or you can eat them in your dining room in your fuzzy bunny slippers at 11 o'clock at night. I admit nothing…