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These cupcakes are made using easy store-bought ingredients for a moist, rich, and yummy flavor, topped with creamy marshmallow frosting.
Why You Should Make These Cupcakes
- They are super rich and moist and who doesn’t love marshmallow frosting?
- The holidays are hectic but these cupcakes are easy to make. They are made from store-bought ingredients that come together in minutes.
- Cupcakes are the perfect holiday treat for all your family and friends. And they make great gifts!
Cupcake Ingredients
- Cocoa Mix – you can use any type of cocoa mix you’d like.
- Milk – I recommend using 2% or whole milk for baking.
Marshmallow Frosting Ingredients
Let’s Make Hot Cocoa Cupcakes With Marshmallow Frosting
- Place all of the cupcake ingredients into a mixing bowl and mix on medium for 2 minutes.
- Scoop cupcakes into cupcake-lining muffin tin.
- Bake for 21-23 minutes at 350°.
- Cool completely before frosting.
- While cupcakes are cooling, beat room temperature butter and vanilla in a mixing bowl.
- Add marshmallow fluff.
- Add confectioners’ sugar 1/2 cup at a time.
- Beat until the frosting is fluffy.
- Transfer frosting to a piping bag and frost cupcakes.
- Decorate as desired.
Krazy Kitchen Mom Tips
- To quickly soften butter, cut the butter into very small pieces and let them sit in the mixing bowl for 10-15 minutes. Once you begin to mix the butter they will melt and become the perfect consistency. I prefer this method over leaving the butter for hours at room temperature so the butter doesn’t become too soft.
- To make striped frosting, use a tooth pick or popsicle stick to draw colored lines, using food coloring, on the inside of the pipping bag before adding the white frosting. You can also use food coloring to color the frosting red or green if you’d like.
- Let the kids have fun decorating these cupcakes. Use mini marshmallows, small candy canes, candy-cane flavored chocolate kisses, and sprinkles.
More KKM Holiday Recipes
- Pistachio Pomegranate Crostini
- Slow Cooker Cranberry Apple Butter
- Mexican Hot Chocolate Cookies
- Puff Pastry Cheese Stars
- Scarlet O’Hara Cranberry Cocktail
Hot Cocoa Cupcakes with Marshmallow Frosting
These cupcakes are made using easy store-bought ingredients for a moist, rich, and yummy flavor, topped with creamy marshmallow frosting.
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Servings: 12 large cupcakes
Ingredients
For Cupcakes
- 1 chocolate cake mix
- 1/2 cup hot chocolate powder mix
- 3 eggs
- 1/2 cup sour cream
- 1 cup milk
- 1/4 cup canola oil
For Marshmallow Frosting
- 7 ounce jar marshmallow fluff
- 1/2 cup butter room temperature
- 1-1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- sprinkles for decorating
Instructions
For the Cupcakes
- Preheat oven to 350°.
- Place all of the cupcake ingredients into a mixing bowl and mix on medium for 2 minutes.
- Scoop cupcakes into cupcake-lining muffin tin.
- Bake for 21-23 minutes.
- Cool completely before decorating.
For the Marshmallow Frosting
- While cupcakes are cooling, beat room temperature butter and vanilla in a mixing bowl.
- Add marshmallow fluff.
- Add confectioners' sugar 1/2 cup at a time.
- Beat until the frosting is fluffy.
- Transfer frosting to a piping bag and frost cupcakes.
- Decorate as desired.
Notes
- To quickly soften butter, cut the butter into very small pieces and let them sit in the mixing bowl for 10-15 minutes. Once you begin to mix the butter they will melt and become the perfect consistency. I prefer this method over leaving the butter for hours at room temperature so the butter doesn’t become too soft.
- To make striped frosting, use a tooth pick or popsicle stick to draw colored lines, using food coloring, to the inside of the pipping bag before adding the white frosting. You can also use food coloring to color the frosting red or green if you’d like.
- Let the kids have fun decorating these cupcakes. Use mini marshmallows, small candy canes, candy-cane flavored chocolate kisses, and sprinkles.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
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