Hot Chocolate Cupcakes with Marshmallow Buttercream
These hot cocoa cupcakes are so fluffy, mega moist, and too darn cute! They are filled with a decadent chocolate ganache filling, a smooth marshmallow buttercream frosting, and decorated with a peppermint candy cane handle for a beautiful holiday treat!
Equipment
- a muffin/cupcake pan
- muffin/cupcake liners
- a hand or stand mixer
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda (NOT baking powder)
- 1/4 tsp salt
- 1 large egg
- 3/4 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1/2 cup whole milk
- 1/2 cup hot, freshly brewed coffee
- 1 tsp vanilla extract
Chocolate Ganache Filling
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 2 Tbsp unsalted butter, room temperature
Marshmallow Buttercream Frosting
- 7 oz Marshmallow cream
- 1 cup powdered sugar
- 3/4 cup unsalted butter, room temperature (12 Tbsp)
- 3/4 tsp vanilla extract
- 1/8 tsp salt
Other Ingredients
- Peppermint candy canes
- mini marshmallows
- chocolate sprinkles
Instructions
Bake the Cupcakes
- Preheat your oven to 350 degrees F. Line your muffin pan with cupcake liners and set it aside.
- Whisk together the flour, salt, baking cocoa, and baking soda in a medium bowl. Set it aside.
- In a separate, large bowl, whisk the eggs with the sugar. Gradually add oil and whisk until it's all combined. Add the milk and vanilla extract, gently whisking with every addition. Gradually add the flour mixture to the wet ingredients and whisk until it's all combined. Finally, gently whisk the hot coffee until the batter gets smooth and runny.
- Transfer the batter to the prepared muffin pan, filling the liners only halfway. (about 2 Tbsp each liner). You may have some batter left; keep it aside. Bake in the middle rack for 18-21 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool for 5 minutes before transferring them to a cooling rack. Repeat with the remaining batter until it's all done. Finally, allow an additional 20-30 minutes of cooling; the cakes should be at room temperature before decorating.
Make the Chocolate Ganache
- Using a large pastry tip, cut a hole in the center of your cupcake, so your filling has a place to go. Alternatively, you may use a small cookie cutter, an apple corer, or just your finger to poke a hole in the middle of your cupcake. Finally, Use a pastry bag or a small spoon to pipe the chocolate ganache into each cupcake.
Make the Marshmallow Buttercream Frosting
- Mix the marshmallow cream, butter, salt, and vanilla extract with a hand mixer set on medium until it's all combined. Add sugar and mix until smooth and fluffy. Be careful not to over-beat, but please feel free to stop when you reach your desired consistency. As a side note, if your frosting is too thick for your taste, you may add some milk; if it's too thin, add some powdered sugar at a time.
- Transfer your marshmallow buttercream to a piping bag and start decorating. Top your cupcake with mini marshmallows and chocolate sprinkles, and add a handle using a peppermint candy cane. Enjoy!