My favourite chocolate cupcake recipe with a seasonal twist! These Hot Chocolate Cupcakes are filled with a creamy marshmallow filling and finished with rich chocolate buttercream and extra marshmallows.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details.

If you love hot chocolate, you’ll adore these cupcakes. I enjoy a cozy mug of rich hot chocolate, but I also love turning that flavour into baked treats like pancakes and cupcakes.

Hot Chocolate Cupcakes

I planned these cupcakes for over a year because I wanted them to feel truly like hot chocolate, not just chocolate cupcakes with a few marshmallows stuck on top.

I kept the texture of my favourite chocolate cupcake intact, then added layers of marshmallow in three distinct ways: a toasted marshmallow filling inside, a chocolate buttercream crown, and a marshmallow fluff drip with mini marshmallows piled on top.

These cupcakes really capture the essence of a mug of hot chocolate in every bite.

Four Components of These Cupcakes

1. Chocolate Cupcakes
2. Toasted Marshmallow Filling
3. Chocolate Buttercream
4. Marshmallow Fluff Drip

Plus the obligatory handful of mini marshmallows on top — an essential finishing touch for any hot-chocolate-themed dessert.

Perfect Chocolate Cupcakes

The cupcake base is my preferred chocolate cupcake recipe. It yields a light, tender crumb thanks to proper creaming of butter and sugar, eggs for structure, and sour cream for moisture. I deepen the chocolate with equal parts vanilla and instant coffee, which enhances the cocoa without adding a coffee taste.

Combine the dry ingredients, cream the butter and sugar until pale and fluffy, add the eggs and sour cream with the vanilla-coffee mix, then alternate the dry ingredients with room-temperature buttermilk. The batter turns a gorgeous, glossy chocolate colour and bakes into tender, moist cupcakes.

Gooey Toasted Marshmallow Filling

The toasted marshmallow filling is simple but addictive. I prefer mini marshmallows because they toast evenly and break down more easily when mixed into the filling. You only need marshmallows, butter, powdered sugar, vanilla and marshmallow fluff.

Toast the mini marshmallows briefly under the broiler so they caramelize but don’t burn. Let them cool slightly, then beat softened butter with powdered sugar and vanilla until smooth. Fold in marshmallow fluff and the toasted marshmallows a bit at a time. The filling will contain soft, gooey pockets of marshmallow — perfect for an unexpected burst of sweetness inside each cupcake.

Chocolate Buttercream

The chocolate buttercream starts as a classic butter-and-sugar frosting but is amplified by real melted chocolate. After creaming butter and salt, I add part of the sifted powdered sugar and cocoa on low speed, then pour in cooled melted semi-sweet chocolate and vanilla. Finish by adding the remaining powdered sugar and a few tablespoons of cream or milk until you reach a smooth, pipeable consistency. Whip the frosting until light and fluffy for beautiful swirls that hold their shape.

For me, the best hot chocolate topping is mini marshmallows — I like a generous pile in my mug and the same goes for these cupcakes. When marshmallows soften against warm frosting or a hot drink, they become perfectly pillowy.

Marshmallow Drip

To add a marshmallow drip, thin marshmallow fluff with a little water and gentle heat. Marshmallow fluff is thick and sticky, but adding one or two teaspoons of water and warming it briefly in a microwave or a non-stick saucepan loosens it to a pourable consistency. Stir until smooth and transfer to a piping bag, then pipe around the edges of the buttercream swirl and let it drip naturally down the sides.

If you prefer a cleaner presentation, pipe a double rim of frosting to create a well in the center and fill that with marshmallow fluff so each bite releases an oozy marshmallow center.

Spoon or pipe the warmed fluff, then top each cupcake with a handful of mini marshmallows for the full hot-chocolate effect.

>>PIN RECIPE FOR LATER<<

FOLLOW QUEENSLEE APPÉTIT

Like what you see? Follow Queenslee Appétit for more tasty recipes!

Pinterest | Instagram | Facebook | Twitter

Have questions about the recipe? Contact me and I’ll be happy to help!

SHARE YOUR PICS!

Tag me on Instagram @queensleeappetit or use the hashtag #queensleeappetit so I can see your creations!

Let’s get baking!

Hot Chocolate Cupcakes

Yield:
19 cupcakes

Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

My favourite chocolate cupcake recipe with a seasonal twist! These Hot Chocolate Cupcakes are filled with a creamy marshmallow filling and topped with the best chocolate buttercream and extra marshmallows.

Ingredients

Chocolate Cupcakes:

• 1 cup + 2 tablespoon all purpose flour
• ¾ cup unsweetened cocoa powder
• ¾ teaspoon salt
• 1 and ⅛ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ cups unsalted butter, room temperature
• 1 cup + 2 tablespoon granulated sugar
• 2 large eggs, room temperature
• 6 tablespoon sour cream, room temperature
• 2 and ½ teaspoon pure vanilla extract
• 2 and ½ teaspoon instant coffee granules
• 1 cup + 2 tablespoon buttermilk, room temperature

Toasted Marshmallow Filling:

• 1 and ¼ cup mini marshmallows
• ½ cup unsalted butter, room temperature
• ¾ cup powdered sugar
• 1 teaspoon pure vanilla extract
• ½ cup marshmallow fluff

Chocolate Buttercream:

• 1 and ½ cups unsalted butter, softened to room temperature
• ⅛ teaspoon salt
• 5 cups powdered sugar, sifted
• ¼ cup unsweetened cocoa powder, sifted
• 8 oz semi sweet chocolate chips, melted and cooled
• 2 teaspoons pure vanilla extract
• 4-6 Tablespoons heavy cream or milk

Marshmallow Drip:

• 1 and ½ cups marshmallow fluff
• 1 tablespoon water

Topping:

• 1 bag of mini marshmallows

Instructions

For the Chocolate Cupcakes:

1. Preheat the oven to 350°F (177°C). Line a standard cupcake pan with paper liners. This recipe yields about 19 cupcakes.
2. In a large bowl, sift flour, cocoa, salt, baking powder and baking soda; whisk to combine and set aside.
3. Cream butter and sugar on medium speed until pale and fluffy, about 4–5 minutes. Scrape the bowl as needed.
4. Lower speed and add eggs one at a time, mixing until just combined.
5. Mix vanilla and instant coffee granules together. Add sour cream and the vanilla-coffee mixture to the batter and beat until combined.
6. Add one-third of the dry ingredients and mix until just combined, then half the buttermilk. Repeat with the remaining dry ingredients and buttermilk, finishing with the dry ingredients.
7. Scoop batter into liners, filling two-thirds full. Bake 18–20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack to cool completely before assembling.

For the Toasted Marshmallow Filling:

1. Line a baking sheet with parchment and arrange mini marshmallows in an even layer. Broil 20–30 seconds until toasted, watching carefully to avoid burning.
2. Beat butter until creamy, then add powdered sugar and vanilla and mix until smooth.
3. Add marshmallow fluff and the toasted marshmallows a little at a time, beating until well combined. Keep covered until ready to use.

For the Chocolate Buttercream:

1. Cream butter and salt until light and fluffy, about 5–6 minutes.
2. On low speed, gradually add half the powdered sugar and the cocoa. Pour in cooled melted chocolate and vanilla and mix until combined.
3. Add the remaining powdered sugar and mix. Add heavy cream or milk a tablespoon at a time until smooth and pipeable.
4. Increase speed and whip until light and fluffy, about 5–7 minutes. Set aside.

Assembly of the Hot Chocolate Cupcakes:

1. Core the center of each cupcake with an apple corer, reserving the cut-out tops.
2. Transfer toasted marshmallow filling to a piping bag and fill each cupcake. Replace the reserved tops to seal.
3. Fit a piping bag with a large star tip and pipe a swirl of chocolate buttercream on each cupcake.

For the Marshmallow Drip:

1. Combine marshmallow fluff and 1 tablespoon water in a microwave-safe bowl or nonstick saucepan.
2. Heat briefly—about 30 seconds in the microwave or over medium heat—stirring until the fluff becomes pourable.
3. Transfer to a piping bag, pipe around the buttercream swirl to create drips, and finish with a pile of mini marshmallows on top. Enjoy!

Notes

• Cupcakes can be made a day ahead and stored at room temperature in a covered container. They also freeze well for 2–3 months; thaw in the refrigerator overnight. Frosting can be refrigerated ahead of time—bring to room temperature and re-whip before using.

Nutrition Information:

Yield: 19
Serving Size: 1

Amount Per Serving:
Calories: 423
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 73mg
Sodium: 155mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 44g
Protein: 3g

BON APPÉTIT!

Love, Dedra

© QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use images without permission. If you republish this recipe, rewrite it in your own words or link back to the original post.