Hot Cocoa Cupcakes

Hot Cocoa Cupcakes are a decadent dessert inspired by the cozy flavors of a warm cup of hot chocolate. These rich chocolate cupcakes are topped with fluffy marshmallow frosting and a drizzle of chocolate, making them perfect for winter gatherings or any time you crave a sweet treat.

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup hot water or brewed coffee (for enhanced chocolate flavor)

For the Marshmallow Frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 jar (7 oz) marshmallow fluff
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream (as needed)

Toppings:

• Mini marshmallows
• Chocolate syrup or melted chocolate
• Crushed peppermint candies (optional)

Instructions

this recipe

Make the Cupcakes

1. Preheat the Oven
   Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix the Dry Ingredients
   In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine the Wet Ingredients
   In a large mixing bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine and Mix
   Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir in the hot water or coffee until the batter is smooth.
5. Fill and Bake
   Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

Prepare the Marshmallow Frosting

1. Cream the Butter
   In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
2. Add the Marshmallow Fluff
   Gradually beat in the marshmallow fluff, followed by the powdered sugar. Add the vanilla extract.
3. Adjust the Consistency
   If the frosting is too thick, add 1-2 tablespoons of heavy cream until the desired consistency is achieved.

Decorate the Cupcakes

1. Frost the Cupcakes
   Pipe or spread the marshmallow frosting onto the cooled cupcakes.
2. Add Toppings
   Garnish with mini marshmallows, a drizzle of chocolate syrup or melted chocolate, and crushed peppermint candies if desired.

Serving and Storage Tips

• Serving: Serve these cupcakes at room temperature for the best texture and flavor. Pair them with a mug of hot cocoa for the ultimate treat.
• Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let them sit at room temperature before serving.

1. Can I use a store-bought frosting?

Yes, you can use marshmallow-flavored or vanilla frosting for convenience, but homemade frosting adds a special touch.

2. Can I make these cupcakes ahead of time?

Absolutely! Bake the cupcakes and prepare the frosting a day in advance. Store the cupcakes in an airtight container and frost them before serving.

3. How do I make them extra chocolaty?

Add chocolate chips to the cupcake batter or use a chocolate ganache drizzle in addition to the chocolate syrup topping.

4. Can I use a different frosting flavor?

Of course! Chocolate buttercream or whipped cream frosting also works beautifully with these cupcakes.

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