Hot Chocolate Cupcakes
Indulge in cozy flavors with these delightful Hot Chocolate Cupcakes that blend rich chocolate cake with hot cocoa and are topped with luscious buttercream frosting and mini marshmallows.
Ingredients
Cupcake Ingredients
- ¼ cup semisweet chocolate chips
- ¼ cup dark cocoa powder
- ¾ cup boiling water
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
Frosting Ingredients
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- ¼ cup hot chocolate mix
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
Chocolate Ganache (Optional)
- ¼ cup semisweet chocolate chips
- 2 tbsp heavy cream
Topping
- ½ cup dehydrated marshmallows
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners and set aside.
- In a medium bowl, combine the dark cocoa powder and boiling water. Stir gently until the cocoa powder has dissolved completely.
- In another bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
- In a large mixing bowl, add the vegetable oil, eggs, and vanilla extract. Beat them together until well combined.
- Slowly pour the chocolate mixture into the wet ingredients while continuing to mix. Scrape down the sides of the bowl.
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined.
- Gently fold in the semisweet chocolate chips with a spatula.
- Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full.
Baking
- Bake for about 18-20 minutes. Test for doneness with a toothpick.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
- In a large bowl, beat the room-temperature unsalted butter until light and fluffy.
- Gradually add the powdered sugar and combine well with the butter.
- Add the hot chocolate mix and mix until well combined.
- Slowly add the heavy cream, vanilla extract, and salt, beating until smooth and fluffy.
Optional Ganache
- In a small saucepan, heat the heavy cream over low heat until it just begins to simmer.
- Remove from heat and add semisweet chocolate chips. Let them sit for a minute, then stir until melted and smooth.
Serving
- Frost each cooled cupcake generously with the hot chocolate buttercream.
- Drizzle with chocolate ganache if prepared, and top with dehydrated marshmallows.
Notes
Store frosted cupcakes in an airtight container in the fridge for up to a week. Unfrosted cupcakes can last up to a week at room temperature. For freezing, wrap unfrosted cupcakes in plastic wrap and store in a freezer-safe container for up to three months.