Hot Cocoa Cupcakes with Marshmallow Frosting

One of my favorite things about winter is hot cocoa. I don’t have it very often, but when I do I want it to taste just like a melted chocolate bar. I always love having whipped cream on top and marshmallows. As you all know, I’m obsessed with cupcakes. So I decided to turn my favorite drink into a cupcake. I was inspired by cherished bliss. I brought these cupcakes to a potluck at work today. It was a lot of fun, I was called up to be asked a question. I ended up being wrong, but I got someone’s name right (it was on the picture, but I knew it anyway). I won a gun that makes helicopters spin in the air. I’m donating it to toys for tots but it was a lot of fun to talk to people. Hopefully, you like it as much as the people at work.


For hot cocoa cupcakes you need (48 mini cupcakes or 24 large cupcakes):

1/2 cup unsalted butter (1 stick)

1 cup white sugar

1/2 cup cocoa powder

1/4 cup hot/boiling water

2 teaspoons vanilla extract

2 eggs

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup plain greek yogurt (this is 1 small container)

For the marshmallow frosting you need (enough frosting for the cupcakes):

1 egg white

1/2 cup white sugar

1/8 teaspoon cream of tartar

1/2 teaspoon salt

3 tablespoons water

1/2 cup mini marshmallows

1/2 teaspoon peppermint extract (optional)


To start with preheat the oven to 350 degrees.

Cream the 1/2 cup of butter (cut into pieces) and 1 cup of white sugar. To do this put the two ingredients in the bowl and slowly turn the mixer on high until the butter looks light and fluffy.


Add 1/2 cup cocoa powder, 1/4 cup hot/boiling water, and 2 teaspoons vanilla extract and mix on low until incorporated.


Then add the 2 eggs, one at a time until well combined.


Then add 1/2 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt and mix on low. Then add 1/4 cup of the plain greek yogurt and mix on low until just combined. Then put in the other 1/2 cup of flour and mix on low until just combined. Finally, add the other 1/4 cup of the plain greek yogurt mixed on low until just combined.


Line the cupcake tin with cupcake liners.

Put the batter in the liners using a cookie or ice cream scoop.


Bake for 12-15 minutes if they are mini cupcakes, 25-30 minutes if they are full sized cupcakes.

While the cupcakes are in the oven start making the marshmallow frosting.

Put the 1 egg white, 1/2 cup white sugar, 1/8 teaspoon cream of tartar, 1/2 teaspoon salt, and 3 tablespoons of butter in the top of a double boiler or in a glass bowl over a boiling pot of water.


Whisk the mixture every once in a while until the mixture reaches 135 degrees on a candy thermometer. Then put it in the mixer with 1/2 cup of mini marshmallows and slowly bring the mixture to high until the mixture gets thick and will hold soft peaks. Right before you take it out put in 1/2 teaspoon of peppermint extract if you want to.


Then take the cupcake out of the oven.


Take the frosting and put it in a disposable pastry bag or a ziploc bag with the tip taken off and frost the cupcakes.


Now you have perfect little bite sized cupcakes that taste like a delicious cup of hot cocoa. Remember to always live and let’s create!

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