Description
Make moist, rich chocolate cupcakes topped with a light, fluffy marshmallow buttercream frosting for a perfect winter treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 cup milk or heavy cream
- 1/2 cup marshmallow fluff or meringue powder mixed with water (per fluff instructions)
- Pinch of salt
- Mini marshmallows for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the granulated sugar to the dry ingredients and mix well.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix on low speed until just combined.
- Carefully pour the hot coffee into the batter and mix 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 22 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 sifted powdered sugar, beating until combined.
- Add the vanilla extract, milk, marshmallow fluff, and salt. Beat on medium-high speed until the frosting is light and fluffy, about 3 to 5 minutes. Add more milk if the frosting is too stiff.
- Once cupcakes are completely cool, pipe or spread the marshmallow buttercream onto each cupcake.
- Garnish with a few mini marshmallows before serving.
Notes
- Using hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee.
- For a richer marshmallow flavor, use meringue powder according to package directions to create a stable meringue base for the frosting instead of store-bought fluff.
- You can dust the tops lightly with extra cocoa powder before adding the marshmallows for a more authentic hot cocoa look.
- Prep Time: 25 min
- Cook Time: 22 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 55
- Sodium: 250
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 60
- Fiber: 2
- Protein: 4
- Cholesterol: 55