Description
These rich and moist hot cocoa cupcakes bring all the warmth and coziness of a cup of hot chocolate in a sweet, handheld treat. Topped with a fluffy marshmallow frosting and sprinkled with cocoa, they’re perfect for winter gatherings or a festive dessert table.
Ingredients
Units
Scale
For the Cupcakes:
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) hot water or brewed coffee
For the Marshmallow Frosting:
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Optional Toppings:
- Mini marshmallows
- Shaved chocolate or chocolate curls
- Dusting of cocoa powder
Instructions
- Make the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Stir in the hot water or coffee until smooth.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack.
- Make the Marshmallow Frosting:
- Place the egg whites, sugar, and cream of tartar in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture is warm to the touch (about 160°F or 70°C).
- Transfer the mixture to a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes, or until stiff, glossy peaks form. Mix in the vanilla extract.
- Assemble the Cupcakes:
- Pipe or spread the marshmallow frosting generously onto each cooled cupcake.
- Top with mini marshmallows, chocolate curls, or a dusting of cocoa powder for a festive touch.
Notes
- For extra chocolate flavor, add a piece of chocolate or a dollop of hot fudge sauce in the center of the cupcake batter before baking.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.