Hot Chocolate Cupcakes with Marshmallow Buttercream


Moist, fluffy chocolatẹ cakẹ toppẹd with a sky-high, swẹẹt marshmallow buttẹrcrẹam frosting – thẹsẹ Hot Chocolatẹ Cupcakẹs arẹ a can’t miss rẹcipẹ for thẹ wintẹr sẹason!

Ingredients
FOR CUPCAKES:

  • 1 box chocolate fudge cake mix
  • 1 & ¼ cups milk
  • ⅔ cup oil
  • 3 eggs
  • 1 small instant hot cocoa packet (just the dry mix)
  • 1 (3.9 ounce) box instant dry chocolate pudding mix

FOR MARSHMALLOW BUTTERCREAM:

  • ¼ cup butter, softened
  • 1 (7 ounce) jar marshmallow fluff
  • 2 tsp vanilla extract
  • Pinch salt
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • Miniature marshmallow bits and chocolate syrup for garnish

Instructions

  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 22 paper liners. Set aside.
  2. In a large bowl, beat together the cake mix, milk, oil, eggs, hot cocoa packet, and dry pudding mix together with an electric mixer until combined and smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake for approximately 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.

Recipe adapted from thedomesticrebel
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Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.