Festive Hot Chocolate Cupcakes Recipe With Marshmallow Buttercream Icing by 30Seconds Food
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Rich hot chocolate cupcakes topped with a fluffy, sweet marshmallow buttercream is what you need to make this holiday season – and throughout the winter. You'll never look at hot chocolate the same way again.
Serve these hot chocolate cupcakes at your Christmas get-togethers or just because they're delicious (and easy). Store the leftovers in an airtight container.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 to 17 minutes
Total Time: 35 to 37 minutes
Servings: Makes about 2 dozen
Ingredients
Cupcakes
- 1 box chocolate fudge cake mix
- 1 1/4 cups milk
- 2/3 cup oil
- 3 eggs
- 1 dry instant hot chocolate packet
- 1 box (3.9 ounces) instant chocolate pudding mix
Marshmallow Buttercream
- 1/4 cup butter, softened
- 1 jar (7 ounces) marshmallow fluff
- 2 1/2 teaspoons vanilla
- 4 cups powdered sugar
- 1/4 cup heavy cream
Garnishes
- mini marshmallows, chopped chocolate or chocolate chips, candy canes or candy cane spoons
Here's how to make them:
- Line muffin pans with baking liners. Preheat the oven to 350 degrees F.
- Beat the cake mix, oil, eggs, hot chocolate packet and pudding mix together with an electric mixer about 2 minutes. Pour into the muffin tins, filling 3/4 full. Bake for 15 to 17 minutes or until a toothpick comes out clean. Cool.
- While the cupcakes cool, beat together the butter, marshmallow fluff and vanilla. Slowly add in the powdered sugar and cream. Beat until fluffy.
- Pipe or mound the frosting onto the cooled cupcakes. Garnish with marshmallows and chocolate.
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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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