Description
Bake rich, moist chocolate cupcakes that taste like your favorite hot cocoa, topped with a fluffy, sweet marshmallow buttercream frosting and a chocolate drizzle.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 cup (2 sticks) unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/2 cup marshmallow fluff (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk or cream (for frosting)
- 1/4 cup semi-sweet chocolate chips (for drizzle)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
- Carefully pour the hot coffee into the batter and mix on low speed until smooth. The batter will be thin.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing until incorporated.
- Add the marshmallow fluff and vanilla extract. Beat on medium speed until light and fluffy. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe a swirl onto each cooled cupcake.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the frosted cupcakes.
Notes
- Using hot coffee instead of hot water deepens the chocolate flavor without making the cupcakes taste like coffee.
- For an extra festive look, sprinkle mini marshmallows on top of the chocolate drizzle before it sets.
- If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 45
- Sodium: 250
- Fat: 23
- Saturated Fat: 11
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
- Cholesterol: 75