Preparing the Cupcakes:

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will help ensure that your cupcakes come out easily after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients: all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. This combination creates the foundation for your chocolatey cupcakes.
3. Add Wet Ingredients: Once your dry ingredients are well mixed, it’s time to add the wet ingredients. Pour in the milk, vegetable oil, eggs, and vanilla extract. Mix everything together until the batter is smooth and well-combined. The batter will be thick and rich, with a beautiful chocolate hue that promises a decadent treat.
4. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full, which allows room for the cupcakes to rise while baking.
5. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. These cupcakes should have a slightly domed top and a soft, moist crumb.
6. Cool Completely: Once baked, allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack. They need to cool completely before frosting to prevent the frosting from melting.

Making the Marshmallow Frosting:

1. Cream the Butter: To make the frosting, beat the softened butter in a large bowl using an electric mixer until it becomes creamy and smooth. This process should take about 2-3 minutes.
2. Add Powdered Sugar and Milk: Gradually add the powdered sugar, one cup at a time, while continuing to beat. As the sugar is incorporated, add the milk to help achieve a smooth and spreadable consistency.
3. Fold in Marshmallow Creme: Once the butter and powdered sugar are fully combined, fold in the marshmallow creme. This ingredient will give the frosting its characteristic fluffy texture and sweet marshmallow flavor, making it reminiscent of the topping on a hot chocolate.
4. Frost the Cupcakes: Once the cupcakes are completely cool, it’s time to frost them. You can either pipe the frosting on using a piping bag for a more decorative finish or simply spread it on with a spatula for a rustic look. Be generous with the frosting — it’s the marshmallowy goodness that takes these cupcakes to the next level!
5. Finish with Cocoa Powder and Marshmallows: To finish off these Hot Chocolate Cupcakes, dust them lightly with cocoa powder to give them a rich, chocolatey appearance. Top each cupcake with a mini marshmallow (or a few) to mimic the look of a classic hot chocolate topped with fluffy marshmallows.