Name: Hot Chocolate Cupcake Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 C all-purpose flour; 1 tsp cinnamon; 3/4 tsp baking soda; 1/2 tsp salt; 1/2 C hot water; 1/2 C cocoa powder; 6 TBSP butter (room temp); 3/4 C sugar; 1 large egg; 1/4 C vegetable oil; 1 tsp vanilla extract; 1-7.5 oz marshmallow crèam; 1/4 C butter (softened); 2 C powdered sugar; 1 - 2 TBSP heavy cream

Hello yum! I love hot chocolate. Add in a few marshmallows and it is the perfect treat. Today we decided to take one of our favorite drinks and turn it into a cupcake to celebrate Cupcake Saturday! Woohoo! This Hot Chocolate Cupcake Recipe is filled with chocolatey goodness!

Contents

Hot Chocolate Cupcake Recipe
- Great Hot Chocoalte Recipes
Hot Chocolate Cupcake Recipe

Hot Chocolate Cupcake Recipe

Easy homemade from scratch Hot Chocolate Cupcake Recipe! Perfect for Christmas or any day! Add marshmallows to this fun dessert recipe!

Cupcake Ingredients:

All-purpose flour
Cinnamon
Baking soda
Salt
Hot water
Cocoa powder
Butter, room temp
Sugar
Large egg
Vegetable oil
Vanilla extract

Marshmallow Frosting Ingredients

Marshmallow crèam
Butter
Powdered sugar
Heavy cream

Great Hot Chocoalte Recipes

Crockpot Hot Chocolate

Mexican Hot Chocolate

White Hot Chocolate

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

Hot Chocolate Cupcake Recipe

Print Rate

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings:

Calories: 322kcal

Author: Tammilee Tips

Ingredients

1 C all-purpose flour
1 tsp cinnamon
¾ tsp baking soda
½ tsp salt
½ C hot water
½ C cocoa powder
6 TBSP butter room temp
¾ C sugar
1 large egg
¼ C vegetable oil
1 tsp vanilla extract

Marshmallow Frosting Ingredients:

1-7.5 oz marshmallow crèam
¼ C butter softened
2 C powdered sugar
1 - 2 TBSP heavy cream

Instructions

Cupcake Directions:

Preheat oven to 350 degrees. Line a cupcake tin with cupcake paper liners.
Whisk flour, cinnamon, baking soda, salt in s medium bowl. Set aside.
Whisk hot water and cocoa powder in a small bowl. Set aside.
Using a stand mixer, cream together butter and sugar until light and fluffy.
Mix the egg, vegetable oil, and vanilla until well combined.
Add in the flour mixture, alternate with hot cocoa mix until there are no lumps.
Using a large ice cream scoop the batter into the lined cupcake tins until they are ¾'s filled.
Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
Remove from oven allowing cupcakes to cool in cupcake pan for 10 minutes.
Take out of cupcake pan and place individual cupcakes on a wire rack to cool completely.

Frosting Directions:

Beat marshmallow cream and butter until combined.
Add sugar, beat until combined.
Mix in heavy cream ½ TBSP at a time until it can be spread on the cupcakes.
Spoon into a pastry bag with a large tip.
Frost cupcakes from the outside working the tip toward the center of the cupcake.
Sprinkle a little cocoa powder on top of each frosted cupcake.

Large Mixing Bowl

Hand Mixer

Muffin Pan