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.