I was trying to come up with a unique chocolate recipe in preparation for my guest appearance on the Conversational Chaos podcast. The Rage Monster (one of the podcast’s hosts) requested something chocolate. I warned him that I was making something experimental, and if it didn’t turn out, at least it would be a fun culinary disaster story.

They actually turned out really well, except I was not able to fill them with marshmallow fluff as I originally intended. Apparently marshmallow fluff and piping bags are an extremely difficult situation. The stickiness made it almost impossible. I’m sure I could have made it work, but I got impatient, so there went that.

I was also a little short on time when I was making these, so I didn’t make my own chocolate frosting. Next time I’ll probably try to do the frosting completely homemade.

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5 from 1 vote

Hot Chocolate Cupcakes

Hot chocolate cupcakes are a unique chocolate cupcake with a chocolate marshmallow buttercream frosting.

Prep Time20 mins

Cook Time25 mins

Cooling Time30 mins

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes, cupcakes, hot chocolate cupcakes

Servings: 24 cupcakes

Ingredients

Cupcakes

• 2⅓ cups all-purpose flour
• 2½ tsp baking powder
• ¼ tsp kosher salt
• 1 stick butter at room temperature
• 1¾ cups sugar
• 2 tsp vanilla
• ¾ cup hot chocolate mix (Ghirardelli recommended)
• 2 eggs
• 1¼ cups milk

Frosting

• 1 container chocolate frosting (16 oz. container)
• 1 cup marshmallow fluff

Instructions

• Preheat oven to 350°.
• Line two cupcake pans with baking cups.
• Sift together the flour, hot chocolate mix, baking powder, and salt and set aside.
• Cream the butter and sugar using a hand mixer or stand mixer, until it's light and fluffy.
• Add eggs one at a time, mixing well after each addition. (Tip: I always crack my eggs into a small bowl or cup, just in case some shell drops. It's much easier to fish shell out of a cup with just egg than it is to fish it out of a cake mixture.)
• Add vanilla and mix until incorporated.
• Add the flour mixture ¼ cup at a time, adding a little bit of milk after each addition of flour. Alternate adding the flour and mixture until all of both are incorporated. Continue to mix on a low speed until everything is well-incorporated.
• Scoop the batter into the cupcake pan with each cup being about ⅔ of the way full.
• Bake for about 20-25 minutes until a toothpick comes out clean.
• Make the frosting by combining the chocolate frosting and marshmallow fluff.
• Allow the cupcakes to cool completely before frosting.
• Use a piping bag with the tip of your choice to frost the cupcakes (I used Wilton #32).