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Hot Cocoa Cupcakes
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Hot Cocoa Cupcakes
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Bianca Philp
By Bianca Philp

Hot Cocoa Cupcakes

10 steps
Prep:25minCook:22min
Chocolate cupcakes filled with marshmallow fluff, topped with chocolate buttercream, mini marshmallows, and a sprinkle of cocoa powder.
Updated at: Sun, 15 Dec 2024 14:40:44 GMT

Nutrition balance score

Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
53
High

Nutrition per serving

Calories585 kcal (29%)
Total Fat28.8 g (41%)
Carbs82.7 g (32%)
Sugars59.7 g (66%)
Protein5.7 g (11%)
Sodium306.6 mg (15%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Make the Cupcakes

Step 1
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
Step 2
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 3
In a large bowl, whisk eggs, granulated sugar, and brown sugar. Add vegetable oil, vanilla extract, and buttermilk, mixing until smooth.
Step 4
Gradually mix in the dry ingredients until just combined.
Step 5
Divide the batter evenly among the cupcake liners, filling about ⅔ full.
Step 6
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Fill the Cupcakes

Step 7
Using a small knife or cupcake corer, cut a hole in the center of each cupcake. Fill with marshmallow fluff using a piping bag or spoon.

Prepare the Buttercream

Step 8
Beat butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until smooth. Stir in vanilla extract.

Assemble

Step 9
Frost the cupcakes with chocolate buttercream.
Step 10
Top each cupcake with mini marshmallows and dust lightly with cocoa powder.

Notes

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