Hot Chocolate Cupcakes with Marshmallow Buttercream

Hot Chocolate. 4th only to pie, chocolate peanut butter ice cream, and cereal as the things that contributed most to me gaining 60 pounds each time I was pregnant.

So of course, when I saw it in cupcake form, with… wait for it…

Marshmallow buttercream…

I was in. I was sooooooooo in.

I will admit that it is slightly unfair to blame the hot chocolate on those pounds. It was mostly the homemade whipped cream that I was slathering all over the top of it. I am a whipped cream lover. So much so that my sister’s boyfriend bought me one of those nifty little whipped cream makers for Christmas.

Love it.

Anyway, you will enjoy this cupcake, especially if you’re looking for something a little different from your average, every day chocolate cupcake. The little red heart shaped sprinkle is optional. I admit, I was pimping this cupcake out so I could tout it as a Valentine’s Day dessert. 🙂 You could also use chocolate curls, shaved chocolate, or mini-marshmallows as a garnish.

Recipe adapted from Fearless Homemaker

ingredients for 12 cupcakes

for the cupcakes:
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup dutch-processed cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 ounces) sour cream

for the marshmallow buttercream:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 a (7-ounce) jar marshmallow creme
1 1/2 cup confectioners sugar
1/2 teaspoon vanilla

1/4 tsp salt

to garnish (optional):
sprinkles

directions

make the cupcakes:
adjust oven rack to lower-middle position + preheat to 350 degrees. (if using a non-stick muffin pan, heat the oven to 325 degrees.) line mini-muffin pan with baking cup liners.

combine butter, chocolate, + cocoa in medium heatproof bowl. set bowl over saucepan of barely simmering water; heat mixture until butter + chocolate are melted + whisk until smooth + combined. set aside to cool until just warm to the touch.

whisk flour, baking soda + baking powder in small bowl to combine. whisk eggs in second medium bowl to combine. add sugar, vanilla + salt until fully incorporated. add cooled chocolate mixture, whisk until combined.

sift about 1/3 of flour mixture over chocolate mixture + whisk until combined, then whisk in sour cream. sift in remaining flour mixture + whisk until batter is homogeneous + thick.

divide the batter evenly among muffin cups. bake until toothpick inserted into center of cupcakes comes out clean, about 12-14 minutes.

cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes, then transfer each cupcake to cooling rack. cool to room temperature before icing.

make the buttercream:
cream the butter and salt using a stand mixer or a hand mixer until it is light + fluffy, about 2 minutes. add the marshmallow creme + beat for 2 minutes more.

add the confectioners sugar + continue to beat for another 2 minutes. add vanilla extract + beat until combined.

ice the cupcakes using a piping bag + the tip of your choice, or a knife/spatula. To get the smooth look of my cupcakes, dip your clean finger in a tiny bit of water and smooth the tops of each cupcake.