Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting 40 Aprons

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 Marshmallow Buttercream Recipe Hot

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.

Chocolate Cupcakes with Toasted Marshmallow Meringue Frosting Life

Instructions. Preheat the oven to 350 degrees. In a mixing bowl beat butter, sugar, vanilla until fluffy. About 3 minutes, scrape down the sides of the bowl. Add eggs one at a time and beat until incorporated. In another bowl add flour, cocoa powder, hot chocolate mix, salt, baking powder and baking soda.

Rumbly in my Tumbly Hot Chocolate Cupcakes with Marshmallow Buttercream

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.

Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel

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.

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

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.

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.

Hot Chocolate Cupcakes with Marshmallow Buttercream Hot chocolate

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.

Ghost Cupcakes with Marshmallow Buttercream Frosting Life Love Liz

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.

Hot Chocolate Cupcakes with Toasted Marshmallow Frosting Recipe in

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.

Peppermint Hot Chocolate Cupcakes with Marshmallow Buttercream Treats

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.

Chocolate Cupcakes with Vanilla Marshmallow Buttercream Frosting

Instructions. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well. Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well.

Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel

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

These hot chocolate cupcakes with marshmallow frosting are incredibly versatile, and you can easily customize them to suit different tastes and occasions. Here are some delicious variations to try: Mexican Hot Chocolate Cupcakes: For a spicy twist, add 1 teaspoon of ground cinnamon to the cupcake batter. If you're feeling adventurous, a pinch.

Light and Fluffy Marshmallow Icing Recipe Julie Blanner

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.

Peppermint Hot Chocolate Cupcakes with Marshmallow Buttercream Jamie

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.