Hot Cocoa Cupcakes with Marshmallow Cream Frosting
A delicious hot chocolate themed cupcake recipe perfect to serve during the winter topped with marshmallow cream frosting.
Servings: 24 cupcakes
Ingredients
For the cupcakes -
- ¾ c unsalted butter softened
- 1 ¾ c sugar
- 1 t vanilla
- 6 egg whites
- 4 t baking powder
- 2 ¼ flour
- ¾ c hot cocoa powder
- 1 c milk
For the frosting -
- 1 c unsalted butter softened
- 4 c powdered sugar
- ½ t salt
- 1 t vanilla
- 7 oz marshmallow cream
- 2 T milk
Instructions
For the cupcakes -
- Preheat the oven to 350 degrees. Line a standard muffin tin(s) with cupcake liners, set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar and vanilla. Cream until smooth.
- Add in the egg whites and mix until combined. Scrape down the sides often.
- Add in the flour, hot cocoa mix and baking powder. Combine well.
- Add in the milk and mix until combined. Scrape the sides often and mix until smooth.
- Divide the batter into the prepared baking tins, filled about ½-⅔ full.
- Bake in the preheated oven for 14-16 minutes or until the edges are just slightly golden and the center is set. Allow to cool before decorating.
For the frosting -
- In the bowl of a stand mixer, combine the softened butter, salt, vanilla and about half of the powdered sugar.
- Mix on low until combined. Bump up the speed and mix until smooth.
- Add in the marshmallow cream and mix until smooth. Scrape down the sides often and mix again.
- Add in the remaining powdered sugar and milk. Mix on low until combined and then bump up the speed and whip until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Pipe a large dollop on each cooled cupcake.
- Decorate with mini marshmallows and mini chocolate chips.
Notes
Storage: Cupcakes should be stored in an airtight container in the fridge for up to 3 days.