Halloween Hot Cocoa Cupcakes

The other day, Ashby really wanted to bake something while Madeley napped, so we decided on cupcakes.  I was going to make my Buttermilk Chocolate Cupcakes, but decided to switch it up just a tad and turn them into Halloween Hot Cocoa Cupcakes…because that’s festive, right?  The frosting is a Marshmallow Buttercream Frosting which is insanely delicious (and cocoa and marshmallows just go together!) and simple to make.  So, if you’re looking for a quick little treat this Halloween, here you go.  Enjoy!

This recipe makes about two dozen cupcakes.

Shopping List
½ cup butter, softened
1½ cups sugar
2 eggs
1 teaspoon vanilla
1½ cups all purpose flour
1 teaspoon baking soda
5 tablespoons hot cocoa powder (the kind you have to stir into water or milk for hot cocoa, we used Swiss Miss)
½ teaspoon salt
1 cup buttermilk
1 cup of semi-sweet chocolate chips

For the frosting:
½ cup butter, softened
1 (7 oz) jar of marshmallow cream
2 cups powdered sugar
a splash of milk
Candy pumpkins to garnish, optional

Preheat your oven to 350 degrees.

Line 2 (12 count) muffin tins with cupcake liners. (I add a second liner to my cupcakes after they have baked.)

In a large mixing bowl, cream your butter and sugar together.  Next, beat in one egg at a time.  Beat in your vanilla.

In a second large bowl, combine your flour, baking soda, hot cocoa powder and salt together with a whisk or a fork.

Slowly beat in a little of the flour mixture into your butter mixture.  Then beat in a little buttermilk.  Repeat two or three times or until everything is incorporated.  Do not over beat your batter.

Stir in your chocolate chips.

Fill each cupcake liner 2/3 of the way full of batter.  Bake 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.

Let cupcakes rest in pan 10 minutes before removing them to a wire rack to finish cooling.

To make your frosting, beat your butter with your marshmallow cream and powdered sugar.  Add in a splash of milk.  Add more milk if it’s too thick or more powdered sugar if it’s too thin.

Frost cooled cupcakes and garnish with a candy pumpkin.

Keep any leftovers in the fridge.

A sweet little way to celebrate Halloween.