It’s hard to beat a great cup of hot cocoa, and it’s hard to beat a great cupcake. But combining the two is pure heaven. This year I was tasked with bringing a homemade treat to my office party, and rather than turn to a tried and true batch of brownies, I made Hot Cocoa Cupcakes instead, and they were a smash hit. Adding marshmallow creme icing and mini marshmallows are the key to these treats standing out on the dessert table at your next party.
Hot Cocoa Cupcakes With Marshmallow Cream Icing
Top these with mini marshmallows for a stand-out office party treat.
- oil or butter: ½ cup
- cocoa: ¼ cup
- cake flour: 1¼ cup
- baking soda: 1 teaspoon
- baking powder: 1 teaspoon
- eggs: 2
- hot chocolate mix: ½ cup + ¼ cup
- sugar: ¼ cup
- milk: ½ cup
- cream cheese: 8 oz.
- marshmallow cream: 7-8 oz.
- confectioner's sugar: ½ cup
- mini marshmallows: for topping
Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: In a medium mixing bowl combine together the oil, cocoa, cake flour, baking soda, baking powder, eggs, hot chocolate mix, sugar, and milk. Mix together with a hand mixer until thoroughly combined.
Step 3: Pour the batter into cupcake wrappers; fill each wrapper about ⅔ full.
Step 4: Bake at 350 degrees Fahrenheit for about 20 minutes.
Step 5: Remove the cupcakes from the oven and place them on a cooling rack to cool completely.
Step 6: While the cupcakes are cooling, mix together the cream cheese, marshmallow cream, confectioner's sugar, and hot chocolate mix with a hand mixer until thoroughly combined.
Step 7: Place the mixture into a pastry bag with your favorite decorator tip on the end of the bag. Decorate the cupcakes by swirling the icing from the outside into the center.
Step 8: Sprinkle each cupcake with mini marshmallows.
Step 9: Cut paper straws in half and insert a ½ straw into each cupcake.