Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel

Rumbly in my Tumbly Hot Chocolate Cupcakes with Marshmallow Buttercream

Spray a muffin tin or add cupcake liners. In a large bowl, mix together baking soda, baking powder, cake flour, sugar, milk, eggs, oil, cocoa, and your hot chocolate mix. Employ your muscles or mix with a mixer 2-3 minutes, until smooth. Carefully pour the cupcake mixture into a lined muffin tin (2/3 full).

Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel

Bake for 25 minutes. Cool. Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel

Step 1: Prepare batter. In a medium bowl, whisk together flour, cocoa powder, cocoa mix, baking powder, baking soda, and salt. Set aside. With an electric mixer, beat butter and sugar until light and fluffy, 2-3 minutes. Add eggs, one at a time, beating well after each addition.

Chocolate Cupcakes with Toasted Marshmallow Meringue Frosting Life

Set aside. In the bowl of a stand mixer (or using a hand mixer), beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to the batter. Start with one third of the dry ingredients, stir a few strokes. Add half the buttermilk, stir.

Homemade Chocolate Cupcakes with Marshmallow Frosting • A Table Full Of Joy

In a small bowl, whisk together the cocoa powder and hot water (or coffee) until smooth. Set aside. In a mixing bowl, combine the sugar, flour, baking powder, baking soda, and salt. Whisk until well blended, then add in the wet ingredients. Whisk in the chocolate mixture and stir until the cupcake batter is well combined.

Peppermint Hot Chocolate Cupcakes with Marshmallow Buttercream Treats

Preheat oven to 350°F. Line a 12 count cupcake pan with liners and spray with cooking spray, set aside. In large bowl whisk together your flour, cocoa powder, baking powder and baking soda. Add in your eggs, both sugars, oil, vanilla and milk and beat on medium speed for 1-2 minutes until combined.

Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel

Preheat your oven to 350 degrees F. Line your muffin pan with cupcake liners and set it aside. Whisk together the flour, salt, baking cocoa, and baking soda in a medium bowl. Set it aside. In a separate, large bowl, whisk the eggs with the sugar. Gradually add oil and whisk until it's all combined.

Chocolate Cupcakes with Vanilla Marshmallow Buttercream Frosting

Preheat oven to 350 degrees F. Line cupcake pan with liners. Combine cupcake ingredients in mixing bowl and beat until well combined, making sure to scrape down the sides as needed. Add about 1/4 cup of batter to each liner so they're about ¾ full. Bake cupcakes for about 18-20 minutes until toothpick comes clean.

Chocolate cupcake, buttercream frosting and marshmallow fondant flower

Instructions. Preheat oven to 350°F (180°C). Line a cupcake pan with cupcake liners. In a large bowl, whisk the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt together then set aside. In a large bowl, whisk together the vegetable oil, milk, egg, and vanilla extract and stir until combined.

Hot Chocolate Cupcakes with Marshmallow ButterCream Hot chocolate

Hot chocolate cupcakes: Whisk together the hot chocolate powder and hot water. Set aside to cool. In the bowl of a stand mixer, whip the egg and granulated sugar on high until lightened in color and texture (about 20-30 seconds).

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting Recipe in

Make the Chocolate Cupcakes. Preheat the oven to 325°F / 165°C and line a 12-count, regular sized muffin tin with cupcake liners. In a mixing bowl, add the flour, baking soda and powder, salt, and cocoa powder. Whisk thoroughly until no white streaks of flour remain and set aside.

Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel

Combine the dry ingredients. Whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt. Bloom the hot cocoa mix. Whisk hot water into cocoa mix until smooth. Then, add buttermilk, canola oil, vanilla, and eggs. Mix the batter. Mix the dry ingredients into the wet ingredients until just combined.

Hot Chocolate Cupcakes with Marshmallow Buttercream Hot chocolate

These hot chocolate cupcakes are filled with whipped cream, topped with a marshmallow frosting, chocolate drizzle, and mini marshmallows.. Marshmallow Buttercream: You will need one 7-ounce jar of marshmallow fluff in order to make the frosting. Unlike my other buttercream recipes, you will only use 1 ½ cups of powdered sugar since we are.

Hot Chocolate Cupcakes with Marshmallow Buttercream Recipe Hot

Instructions. Preheat the oven to 350°F. Line a standard 12-cup cupcake pan with paper liners. Set aside. Combine the hot chocolate mix with 1 cup boiling water and set aside to cool. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Homemade By Holman Chocolate Marshmallow Cupcakes

Make the cupcakes: Preheat the oven to 350 degrees and lightly spray 24 cupcake liners set in cupcake baking trays. In a small saucepan, melt the butter, vegetable oil, and coffee. Set aside to cool a bit. In a large mixing bowl, whisk the flour, cocoa, sugar, brown sugar, baking soda, and salt.

Kathleen's Confections Chocolate Marshmallow Creamfilled Cupcakes

Instructions. Preheat oven to 350 degrees F. Line 2 muffin tins with 22 paper liners. Set aside. 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.