Thursday, October 10, 2013

Hot Chocolate Cupcakes with Marshmallow Frosting

Yum and yum! The office had a charity bake sale in the spirit of breast cancer awareness this month.  Don't get the wrong impression.  We aren't talking about a small, free standing business office with a handful of homemade cookies.  We are talking a major corporation with 5 floors of a 16 floor tower.  This required a little more thought than I would usually put into a bake sale... because so many people would have the ability to see and taste what I served up.

Must. Be. Awesome.

No one wants to be the uncool kid who is left to each lunch alone at the loser table. That doesn't change in the real world. So... I hedged my bets with multiple offerings. Hot Chocolate Cupcakes with Marshmallow Frosting.  Guinness Stout Chocolate Cupcakes with Cream Cheese Frosting. Sour Cream Cupcakes with cherry compote filling and Chocolate Buttercream. Red Velvet Whoopie Pies with Cream Cheese Frosting.

First, hot chocolate cupcakes. I used this recipe from with a few adjustments.  I didn't use their topping and I added mini marshmallows to the mix and baked in regular cupcake tins with liners.

Hot chocolate cupcakes with marshmallow frosting


  • 1 1/2 cups sugar
  • 1 2/3 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon cocoa powder, preferably Dutch-processed
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 1/2 tablespoon pure vanilla extract
  • 3/4 cups very hot water
  • 1 cup mini dehydrated marshmallows (added these and then threw in an extra handful because I love marshmallows)

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.

Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.

Pour the batter into coffee cups lined cupcake tins and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. Place cupcakes on cooling rack.

For the frosting, I looked to Rachel Ray for this recipe.


  • 4 sticks (1 pound) unsalted butter, at room temperature
  • 2 cups confectioners sugar
  • 1/2 teaspoon pure vanilla extract (optional)
  • 1 16 ounce tub  marshmallow cream (such as Marshmallow Fluff brand)

In a large mixing bowl, beat the butter until creamy.
Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
Beat in the vanilla, then stir in the marshmallow cream until well blended.

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