There’s nothing tastier than hot chocolate topped with fluffy whipped cream or marshmallows. Or both! These cupcakes are made with hot chocolate but topped with a mascarpone frosting and a few mini marshmallows.

In other parts of the world, winter is warm. Here in LA I’m just going to fake it and have hot chocolate everyday while I wear shorts.

ingredients:
3/4 cups (1-1/2 sticks) butter
2 cups sugar
2 cups cake flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1/4 cup Valrhona cocoa powder
3 eggs
1 cup whole milk
3 Tablespoons chocolate syrup

Preheat the oven to 350 degrees. Prep a cupcake pan with liners.

Warm the milk in a saucepan and stir in the chocolate syrup. Set aside to cool slightly.

In a bowl whisk together the cake flour, baking powder, baking soda, salt and cocoa powder. Set aside.

In the bowl of an electric mixer cream the butter and sugar. Add the eggs.

Into the creamed butter mixture alternate the flour mixture and the ‘hot’ (really, just warm) chocolate until the batter is combined.

Pour into the prepped liners and bake for 15-17 minutes depending on your oven. Let cool on a wire rack.

Once cooled top with mascarpone frosting. I also found these adorable mini marshmallows which make a great topper!

Serve with hot chocolate, of course!!