Get the Recipe:
Hot Chocolate Cupcakes
The comforting flavors of your favorite winter drink are transformed into a delightful baked treat! These Hot Chocolate Cupcakes, with their rich chocolate cake and fluffy marshmallow frosting, are as delightful to look at as they are to eat!
Ingredients
For the cupcakes:
- 1 cup (120 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) vegetable or canola oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup (120 ml) warm water
For the frosting:
- 1/2 cup (113 g) unsalted butter, softened
- 1 7-ounce (198 g) container marshmallow creme
- 1/2 teaspoon vanilla extract
- 1 1/2 to 2 cups (165 to 220 g) confectioners' sugar, sifted
- 1 to 2 tablespoons (15 to 30 ml) milk, if necessary
- Garnish ideas: cocoa powder, marshmallows, crushed peppermints, chocolate sprinkles, mini chocolate chips, marshmallow bits
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Instructions
To make the cupcakes:
- Preheat the oven to 350°F (175°C). Line 18 standard muffin cups with paper liners.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
- In a separate bowl, combine the milk, oil, vanilla, eggs, and water.
- Using an electric mixer on medium-low speed, slowly mix the liquid mixture into the flour mixture. Increase the mixer speed to medium, and continue mixing just until combined. The batter will be thin.
- Divide the batter evenly among the muffin cups, filling them slightly more than half full using about 3 tablespoons of batter per cup.
- Bake for 20 to 25 minutes, or until a pick inserted into the center comes out clean.
- Place the pan on a wire rack, and allow the cupcakes to cool completely before frosting.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter, marshmallow creme, and vanilla until smooth.
- Gradually add 1 & 1/2 cups of the confectioners’ sugar until thoroughly combined. Taste and add more sugar if needed to reach your desired sweetness level. If necessary, add small amounts of milk until the frosting is thick but spreadable.
- Pipe or spread the frosting on the cooled cupcakes. It may be helpful to refrigerate the frosting about 30 minutes before piping.
- Garnish as desired.
Notes
- Store in an airtight container in the refrigerator up to a week. Bring to room temperature for serving.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
