Festive Hot Chocolate Cupcakes Recipe With Marshmallow Buttercream Icing Cakes/Cupcakes Holidays

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:

1. Line muffin pans with baking liners. Preheat the oven to 350 degrees F.
2. 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. 
3. While the cupcakes cool, beat together the butter, marshmallow fluff and vanilla. Slowly add in the powdered sugar and cream. Beat until fluffy. 
4. Pipe or mound the frosting onto the cooled cupcakes. Garnish with marshmallows and chocolate. 

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