Hot Chocolate Cupcakes with a Marshmallow Fluff Buttercream Frosting

Name: Hot Chocolate Cupcakes with a Marshmallow Fluff Buttercream Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 1 1/2 Cups (130 g) All Purpose Flour; 3/4 Cup (150 g) Granulated Sugar; 1/2 Cup (40 g) Cocoa Powder; 1 Teaspoon (5 g) Baking Powder; 1/2 Teaspoon ( 3 g) Salt; 1 Teaspoon (5 ml) Vanilla Extract; 1 Cup (240 g) Buttermilk; 6 Tablespoons (34 g) Unsalted Butter (melted); 1/2 Cup (113 g) Unsalted Butter (room temperature); 2 1/2 Cups (300 g) Icing Sugar; 1 1/2 Teaspoon (7 ml) Vanilla Extract; 1 1/2 Cups ( 183 g) Marshmallow Fluffy; White Cupcake Liners Standard Size; Silicone Muffin Pan - 12 Cup Size; 4-Piece Angled Liquid Measuring Cups Set; Stainless Steel Measuring Cups and Spoons Set of 16; Aluminum Baking Sheet with Stainless Steel Cooling Rack Set with Exclusive Silicone Feet

January 07, 2022

These delicious Hot Chocolate Cupcakes with a Marshmallow Fluff Buttercream Frosting will sweeten the start of the new year for you. Because our KPKitchen new year's resolution is: more time with the family, more time to bake together and more time to enjoy the sweet little things in life!

Hot Chocolate Cupcakes with a Marshmallow Fluff Buttercream Frosting

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Image of Hot Chocolate Cupcakes with a Marshmallow Fluff Buttercream Frosting

Ingredients

Cupcake Ingredients

1 1/2 Cups (130 g) All Purpose Flour
3/4 Cup (150 g) Granulated Sugar
1/2 Cup (40 g) Cocoa Powder
1 Teaspoon (5 g) Baking Powder
1/2 Teaspoon ( 3 g) Salt
1 Teaspoon (5 ml) Vanilla Extract
1 Cup (240 g) Buttermilk
6 Tablespoons (34 g) Unsalted Butter (melted)

Frosting Ingredients

1/2 Cup (113 g) Unsalted Butter (room temperature)
2 1/2 Cups (300 g) Icing Sugar
1 1/2 Teaspoon (7 ml) Vanilla Extract
1 1/2 Cups ( 183 g) Marshmallow Fluffy

KPKitchen Baking Tools Used in This Recipe

White Cupcake Liners Standard Size
Silicone Muffin Pan - 12 Cup Size
4-Piece Angled Liquid Measuring Cups Set
Stainless Steel Measuring Cups and Spoons Set of 16
Aluminum Baking Sheet with Stainless Steel Cooling Rack Set with Exclusive Silicone Feet

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Directions

Preheat oven to 350 degrees F and grease your KPKitchen muffin pan.
In a medium sized mixing bowl, sift flour, sugar, salt, baking powder and cocoa powder with your KPKitchen Stainless Steal Cups. Set aside.
In a separate bowl, whisk together vanilla exact, buttermilk with your KPKitchen Liquid Measuring Cups and melted butter. If you don’t have buttermilk, see notes below.
Next, add your wet ingredients to your dry ingredients and mix until fully combined.Don’t over mix.
Pour the batter evenly into each KPKitchen cupcake cup.
Bake for 30 minutes or until a tooth pick inserted comes out clean.
Allow your cupcakes to cool for 5 minutes before transferring them to your KPKitchen stainless steal cooling rack.
While your cupcakes are cooling, make your frosting.
In a medium sized mixing bowl, add your butter and marshmallow fluff. Using anelectric hand mixer, beat until fully incorporated and smooth.
Next add your vanilla extract and continue mixing until fully incorporated.
Next, slowly add your icing sugar 1/2 cup at a time. Continue mixing until fully incorporated and smooth.
Finally, whip your frosting on high speed until light and fluffy (about 1-2 minutes.)
Allow cupcakes to completely cool before adding the frosting to the cupcakes.
NOTES: If you don’t have buttermilk you can easily make your own at home. Add 1 tablespoon ofvinegar or lemon juice to your regular milk and let it sit for 5 minutes. Your buttermilk isnow ready to use.