1-First step: Prep the pans and oven Preheat your oven to 350 degrees Fahrenheit. Line two muffin tins with cupcake liners so the batter is ready to go once mixed. This first step keeps the process smooth and helps the cupcakes bake evenly.

2-Second step: Mix the dry ingredients In a large bowl, whisk together the flour, granulated sugar, cocoa powder, salt, baking soda, and baking powder. Mixing the dry ingredients first helps spread the leavening evenly, which gives you a better rise and a more even chocolate flavor.

3-Third step: Add the wet ingredients Add the vanilla extract, eggs, buttermilk, and vegetable oil to the dry mixture. Stir until the batter looks smooth and well combined. At this point, the mixture will already smell like chocolate cake, which is always a nice moment.

4-Fourth step: Stir in the hot water Pour in the hot water and mix again. The batter will be thin, and that is perfectly fine. The hot water helps bloom the cocoa and gives the cupcakes that deep hot chocolate taste.

5-Fifth step: Fill and bake Spoon the batter into the cupcake liners, filling each one about two-thirds full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. If you are making mini cupcakes, reduce the baking time to about 11 minutes.

6-Sixth step: Cool completely Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack. They need to be fully cool before frosting, or the marshmallow buttercream will soften too much and slide off.

7-Seventh step: Make the marshmallow buttercream Beat the softened butter until creamy. Add the marshmallow creme and mix until the texture looks fluffy. Then add the powdered sugar and vanilla extract, mixing until smooth. If you want a less buttery flavor, add a little more powdered sugar to taste. For piping, you may want to double the frosting recipe so there is plenty for tall swirls.

8-Eighth step: Frost and decorate Spread or pipe the frosting onto the cooled cupcakes. Add mini marshmallows, chocolate chips, and crushed candy canes. Then cut the mini candy canes to fit and press the hook into the side of each cupcake to create the little mug handle. That one small detail makes the cupcakes look like festive cups of hot cocoa.

9-Ninth step: Serve and enjoy Serve the cupcakes right away, or chill them briefly if you want the frosting to set a little. These are lovely on a dessert table, but they are just as nice with a mug of coffee and a quiet evening at home.