Topped with a smooth marshmallow buttercream and rich ganache, these cozy, spiced chocolate cupcakes taste just like a cup of hot chocolate.
It’s been so cold here in the Pacific Northwest. Every night, I look forward to some hot tea or an occasional mug of hot cocoa. That’s what inspired the flavors of this cupcake.
I guess I’ve been on a bit of a cupcake kick lately Between the Rum-Spiked Eggnog Cupcakes and the Maple Bacon Pumpkin Cupcakes. But these Hot Cocoa Cupcakes may indeed be my favorite. I make a moist, rich chocolate cake batter that I’ve perfected after many years. The batter is incredibly simple, though, and can be made in one bowl, no mixer necessary.
I then top the cupcakes with a chocolate ganache that’s spiced with cinnamon and freshly ground nutmeg.
Then, of course, the creme de la creme. What mug of hot chocolate is complete without some marshmallows? Naturally, these Hot Cocoa Cupcakes get crowned with fluffy, pillowy, vanilla-scented marshmallow buttercream.
Little fixin’s such as mini chocolate chips, mini marshmallows, and chocolate sprinkles are a nice finishing touch.
Perfect for the winter and a homely cupcake that anyone would love, I hope that you enjoy these Hot Cocoa Cupcakes for yourself, or perhaps to share or gift to someone who you appreciate.
- 1 stick butter
- ½ cup vegetable oil
- 1 cup coffee
- 1¾ cup flour
- ¾ cup unsweetened cocoa powder (not Dutch processed)
- 1 cup sugar
- 1 cup brown sugar
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup buttermilk
- 2 teaspoons vanilla
- 8 ounces semisweet chocolate, chopped
- ¾ cup cream
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch salt
- 4 sticks butter, room temperature
- 14 ounces marshmallow creme
- 2 cups confectioners sugar
- 1 tablespoon cream
- 1 vanilla bean
- Preheat the oven to 350 degrees and lightly spray 24 cupcake liners set in cupcake baking trays.
- In a small saucepan, melt the butter, vegetable oil, and coffee. Set aside to cool a bit.
- In a large mixing bowl, whisk the flour, cocoa, sugar, brown sugar, baking soda, and salt. Pour the coffee mixture into the dry mixture and whisk well until combined. Add in the eggs, whisk to combine. Finally, mix in the buttermilk and vanilla.
- Divide the batter among 24 cupcake liners, filling them about ¾ full, Bake for about 20-22 minutes, until the cupcakes spring back when touched and a toothpick inserted comes out clean.
- Heat the cream until hot but not boiling. Pour the cream over the chopped chocolate, spices, salt, and vanilla. Let sit for about a minute and then whisk until combined. Set aside.
- In a standing mixer fitted with a paddle attachment, beat the softened, room temperature butter about 1-2 minutes. Add in sifted confectioners sugar little by little and cream until combined and fluffy. Add in the marshmallow creme and the vanilla seeds from one vanilla bean. Beat the frosting a few minutes until combined and fluffy. Beat in the cream.
- With a small offset spatula or knife, spread a thin layer of ganache on the top of the cupcakes. Frost with the marshmallow buttercream and top with mini marshmallows, mini chocolate chips, and chocolate sprinkles. Enjoy!