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Hot Cocoa Cupcakes

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Chill Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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

  1. 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.
  2. 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.
  3. 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.

Find it online: https://recipe.ukfinda.com/hot-cocoa-cupcakes/