Decadent Hot Chocolate Cupcakes Recipe for Rich, Moist Treats

• 1 C All Purpose Flour
• 1 teaspoon Ground Cinnamon
• ¾ teaspoon Baking Soda
• ½ teaspoon Salt
• ½ C Hot Water
• ½ C Cocoa Powder
• 6 Tablespoon Butter room temp
• ¾ C White Sugar
• 1 Large Egg
• ¼ C Vegetable Oil
• 1 teaspoon Vanilla Extract

Marshmallow Frosting Ingredients:

• 1 (7.5 oz) Marshmallow Fluff
• ¼ C Butter softened
• 2 C Confectioners’ Powdered Sugar
• 1 – 2 Tablespoon Heavy Whipping Cream

Cupcake Directions:

• Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
• In a medium bowl whisk together flour, cinnamon, baking soda, and salt. Set aside.
• In a small bowl whisk hot water and cocoa powder until smooth. Set aside.
• In a mixer, cream butter and sugar until light and fluffy.
• Add the egg, vegetable oil, and vanilla; mix until combined.
• Alternate adding the flour mixture and the cocoa mixture to the wet ingredients, mixing until smooth and lump-free.
• Scoop batter into liners, filling each about ¾ full.
• Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting Directions:

• Beat marshmallow cream and softened butter until combined.
• Add powdered sugar and beat until smooth.
• Add heavy cream, ½ tablespoon at a time, until the frosting reaches a spreadable consistency.
• Spoon frosting into a pastry bag fitted with a large tip and pipe onto cooled cupcakes, working from the edge toward the center.
• Dust a light sprinkling of cocoa powder over each frosted cupcake for a finishing touch.