Hot chocolate cupcakes taste just like the wintery drink. Made with cocoa and topped with mini marshmallows, these homemade cupcakes are the perfect winter dessert!

~Ingredients:

-Chocolate Cupcake:

2 Cups All Purpose Flour.

2 Cups Granulated Sugar.

1/2 Cup Unsweetened Cocoa Powder.

1/2 Teaspoon Salt.

2 Teaspoons Baking Soda.

1 Teaspoon Baking Powder.

1 Teaspoon Vanilla Extract.

2 Eggs.

1 Cup Buttermilk.*

1 Cup Vegetable Oil.

1 Cup Hot Milk.

-Buttercream Frosting:  

3/4 Cup Unsalted Butter, softened.

1 (7 oz) Container Marshmallow Creme.

1 Cup Powdered Sugar.

1 Teaspoon Vanilla Extract.

-Topping: 

Mini Candy Canes, cut to fit. 

Mini Marshmallows.

Chocolate Chips.

Crushed Candy Canes.

~Directions:

-Making the Cupcakes:

Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners.

Step 2: In a large bowl, combine the flour, the sugar, cocoa powder, salt, baking soda, and the baking powder. Mix well. 

Step 3: Add in the vanilla extract, eggs, buttermilk, and the vegetable oil. Mix until smooth. 

Step 4: Pour in the hot milk and mix well. The batter will be very thin.

Step 5: Pour the batter into the prepared cupcake liners, about 2/3 full. 

Step 6: Bake in for 16 - 18 minutes, or until a toothpick inserted in center comes out clean. 

Step 7: Allow to cool completely on a wire rack.

-Making the Frosting:

Step 8: Beat the softened butter on medium speed until smooth and creamy. 

Step 9: Add in marshmallow creme and beat until combined. 

Step 10: Finally add in the powdered sugar and vanilla.

Step 11: Scrape down the sides of the bowl and continue mixing until smooth.

Step 12: Top the cooled cupcakes with frosting, then sprinkle each cupcake with mini marshmallows, chocolate chips, and crushed candy canes. 

Step 13: Add a candy cane handle by inserting the hook end of the candy cane into the top side of each cupcake.**

Step 14: Eat and Enjoy!

~Recipe Notes:

*How to make your own Buttermilk:

-Ingredients:

2 Tablespoons freshly squeezed lemon juice.

1 Cup Milk (full or low fat).

-Directions:

Step 1: Measure the milk into a jug.

Step 2: Stir in lemon juice or vinegar into the milk. Stir to combine. Let sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic.

Make it before you start making the cake batter and just set it aside until it is called for in the recipe.

Use in place of buttermilk in the recipe as it calls for. And if you don't use it straight away store it in the fridge for up to 3 days.

***For each mini candy cane handle: we used a sharp pair of kitchen scissors to cut the hook and bottom of each candy cane until it fit nicely up against the side of my cupcake. You could also use a sharp knife for this.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)