Hot Chocolate Marshmallow Buttercream Frosting Recipes

HOT CHOCOLATE CUPCAKES WITH MARSHMALLOW BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
• Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
• Pour batter into prepared cupcake liners, about ⅔ full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
• To make the frosting, beat softened butter with an electric mixer over medium speed until smooth and creamy. Add in marshmallow creme and beat until combined. Finally add in the powdered sugar and vanilla, scraping down the sides of the bowl and mixing until smooth.
• Top the cooled cupcakes with frosting, then sprinkle each one with mini marshmallows, chocolate chips, and crushed candy canes. Add a candy cane handle by inserting the hook end of the candy cane into the top-side of each cupcake. Enjoy soon after decorating.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

HOT CHOCOLATE & MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Stir together the hot cocoa powder and milk, until there are no lumps. Set aside.
• In a mixer, whip together the butter and marshmallow cream until well combined. Add the sugar, a heaping half cup at a time, mixing between additions and scraping down the sides of the bowl. Once all the sugar is added, put the mixer on low and drizzle in the cocoa mixture.
• Slowly turn the mixer up to medium-high speed and whip together for about one minute, until the chocolate is incorporated and the frosting is fluffy.
• Give it a taste and add more chocolate, if necessary. Then frost!

CHOCOLATE CUPCAKES WITH CHOCOLATE MARSHMALLOW BUTTERCREAM FROSTING RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°. Line cupcake pans with cupcake papers (this recipe makes 24 cupcakes), set aside. Stir together flour, cocoa powder, baking powder, baking soda, and salt in mixing bowl, set aside. Beat butter on medium speed 30 seconds in large bowl. Add eggs, then sugar gradually until fully combined. Mix in vanilla, add milk and flour mixture alternately on low speed. Beat on higher speed one minute, or until well combined and smooth. Pour the batter into cupcake pan, filling each 2/3 full. Bake for 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Cool. Chocolate Marshmallow Buttercream Frosting: Beat together butter, marshmallow creme, and vanilla. Slowly mix in cocoa powder and powdered sugar. Add milk one tsp at a time to make desired spreading consistency. Frost cupcakes and add Zebra marshmallows.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Sift sugar and cocoa powder together into a large mixing bowl.
• Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
• Stir until melted, 2-3 minutes and remove from heat.
• Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
• Stir until the frosting is smooth and satiny.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.