Hot Chocolate Cupcake with Marshmallow and Whipped Cream

It’s like having hot chocolate, but in cupcake form…

Hot Chocolate Smore Cupcake

…can’t think of a better way to start the morning.


For Dark Chocolate Cupcakes (makes approximately 12):

  • 3/4 cup all-purpose flour
  • 3/4 granulated white sugar
  • 1/2 cup Valrhona chocolate 60% cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk, at room temperature
  • 1/3 cup hot espresso (King Arthur instant espresso powder and mix with hot water)
  • 3 tablespoon vegetable oil
  • 2 1/2 teaspoons pure vanilla extract
  • 1 egg, at room temperature
  • 6 roaster marshmallows, sliced into halves

 For Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tablespoon confectioner’s sugar
  • 1 teaspoon pure vanilla extract


For Dark Chocolate Cupcakes:

  • Preheat oven to 360F Degrees
  • In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • In another bowl, whisk together buttermilk, espresso, oil, egg and vanilla extract.
  • With whisk attachment on standing mixer, pour dry ingredients into the standing mixer bowl.
  • On low speed, pour the buttermilk mixture into the dry ingredients and incorporate on medium speed until smooth.
  • Fill cupcake tins approximately 1/4 full and place in each tin a half-sliced marshmallow.
  • Fill the balance of the cupcake tin to 3/4 of the way to the top and cover the marshmallow (the marshmallow will float up while baking (alternatively, the half marshmallow can be set on top of the baked cupcake afterwards and then torched).
  • Bake in oven for approximately 18-20 minutes.

For Whipped Cream:

  • With whisk attachment on standing mixer, combine the heavy whipping cream, sugar and vanilla extract and set the speed to medium speed.
  • Continue to whisk until stiff peaks start to form (approximately 5-7 minutes) and the whisk leaves clear traces in the whipped cream.
  • Whipped cream can be stored in air tight container in refrigerator until ready to use.

Hot Chocolate Smore Cupcake half eaten


  • Use a sharp knife to cut off the top part of the cupcake.
  • Use a piping bag to pipe whip cream on the bottom part of the cupcake.
  • Place the top part of the cupcake on top of the base with whipped cream.
  • Add a little more whip cream to the top of the marshmallow.
  • Top of raspberry or berry of choice.



3 thoughts on “Hot Chocolate Cupcake with Marshmallow and Whipped Cream

    1. Sorry, but the espresso is definitely a key ingredient… I used King Arthur espresso powder, so it is not the typical espresso used to make espresso coffee to drink. This is what I use to make espresso whipped cream as well. The flavor is subtle, but the cake wouldn’t taste the same without it.


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