Description
Indulge in the rich, chocolatey goodness of hot chocolate cupcakes topped with fluffy marshmallow frosting – the perfect sweet treat for cozy gatherings or a delightful solo snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk (whole or plant-based)
- ½ cup vegetable oil
- 1 cup marshmallow fluff (for topping)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and sugar until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs, milk, and vegetable oil until smooth. Pour this mixture into the dry ingredients and stir until just combined.
- Fill Cupcake Liners: Spoon the batter into your lined muffin tin until each cavity is about two-thirds full.
- Bake: Place your muffin tin in the preheated oven and bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool & Frost: Allow cupcakes to cool in the pan for five minutes before transferring them to a wire rack. Once cooled completely, top each cupcake with marshmallow fluff.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor, consider mixing in peppermint extract or mini chocolate chips. Store leftovers in an airtight container at room temperature for up to three days. For gluten-free options, substitute all-purpose flour with almond flour.