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hot cocoa cupcakes with toasted marshmallow frosting and mini marshmallows arranged in a wide horizontal shot on a cozy table, a mug of cocoa and a knit blanket nearby, warm candlelight, shallow depth of field, landscape orientation

Hot Cocoa Cupcakes

Decadent chocolate cupcakes topped with light marshmallow frosting and finished with a dusting of cocoa.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder
  • 1 cup sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 0.75 cup milk
  • 1.5 cups marshmallow fluff
  • 0.25 cup mini marshmallows for topping

Method
 

  1. Whisk the flour, cocoa, and sugar together.
  2. Beat in the oil, eggs, and milk until smooth.
  3. Divide the batter among lined cupcake cups.
  4. Bake at 350F for 18 to 20 minutes until springy.
  5. Cool completely, then pipe marshmallow fluff on top.
  6. Toast the tops lightly and finish with mini marshmallows.

Notes

A quick pass with a kitchen torch gives the topping a toasty finish.