Hot Cocoa Cupcakes with Marshmallow Buttercream

How do you like your hot chocolate? I like my hot chocolate rich, creamy and full of chocolate flavor topped with plenty of whipped cream. However, marshmallows have their place on hot chocolate and I know plenty of people that prefer marshmallows to whipped cream on their hot chocolate.

With these cupcakes the marshmallows frosting on top is the prefect topping to these hot chocolate like cupcakes. Dark chocolate cupcakes that are decadent and moist are topped with a sweet and light marshmallow buttercream.

Hot Cocoa Cupcakes with Marshmallow Buttercream

Ingredients

• 1/2 cup unsalted butter, cut into 4 pieces
• 2 ounces dark chocolate chips
• 1/2 cup dark chocolate cocoa powder
• 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup unsalted butter, room temperature
• 3.5 ounces marshmallow creme
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 12 mini marshmallows

Cooking Directions

1. Move an oven rack to the lower-middle part of the oven and preheat to 350º F.
2. Line a muff tin with 12 liners and set aside.
3. In a medium heatproof bowl, add in the butter, chocolate chips and cocoa powder.
4. In a medium saucepan, add enough water to cover about 1-2 inches of the bottom of the pan. Bring the water to a light simmer over medium heat.
5. Place the bowl with the butter and chocolate over top the simmering water, making sure the bottom of the bowl does not touch the water. Whisk the mixture constantly until the chocolate and butter are completely melted and the mixture is smooth and well combined. Set the mixture aside to cool.
6. In a small bowl, whisk together the flour, baking soda and baking powder.
7. In a medium bowl, whisk the eggs together. Then whisk in the sugar and vanilla until completely incorporated.
8. Whisk the cooled chocolate into the sugar and egg mixture until completely combined.
9. Sift about 1/3 of the flour mixture over the chocolate mixture and stir to combine. Stir in the sour cream, then sift in the remaining flour mixture and stir until well mixed. Batter will be thick.
10. Divide the batter evenly between the muffin cups.
11. Bake for 12-14 minutes or until an inserted toothpick comes out clean.
12. Allow the cupcakes to cool in the muffin tin for about 10 minutes or until cool enough to handle. Remove the cupcakes from the muffin tin and place on the cooling rack to cool completely before frosting.
13. In the bowl of a stand mixer or with a hand mixer, beat the butter until light and fluffy, about 2 minutes.
14. Add in the marshmallow cream and beat to 2 more minutes.
15. Add in the powdered sugar and beat for another 2 minutes and then add in the vanilla extract, beating until combined.
16. Frost the cupcakes your desired way and top with a mini marshmallow.

Enjoy!!!
*Adapted from Fearless Homemaker.