‘Tis the season to wrap yourself up in a blanket next to the fireplace with one of these rich and fluffy Hot Chocolate Cupcakes in hand.
While I dread the negative 20 degree weather during the winter, it is made a least a little bearable with warm tasty drinks. Hot chocolate is definitely a favorite of mine, as are cupcakes so BAM! Hot Chocolate Cupcakes! Aren’t they cute!?
The chocolate cake and icing used for these cupcakes is so easy to throw together. It has a fluffy, moist, sweet chocolate crumb and is topped with a smooth chocolate icing that is similar to the frosting on Texas Sheet Cake.
The frosting is made over the stove top and placed onto the cooled cupcakes while still warm. It sets up quickly so you have to work quickly to sprinkle on the tiny (super cute) marshmallows so that they’ll stick. Then, once the icing cools and right before serving, add a squirt of whipped cream to top it off and give it more of a hot chocolate vibe. Serve in mugs for extra cuteness!
Hot Chocolate Cupcakes
Hot Chocolate Cupcakes
Ingredients
For the Cupcakes:
- 1 3/4 cup flour
- 3/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 eggs
- 1/3 cup vegetable oil
- 1 1/2 teaspoon vanilla
- 1/2 cup hot water
For the Icing:
- 5 tablespoons butter
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- 1 1/2 cups powdered sugar
For the topping:
- 1/4 cup Mallow Bits
- Whipped cream
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F and line muffin tin with baking cups.
- In the bowl of a stand mixer, mix flour, cocoa, sugars, baking powder, baking soda, and salt.
- Add the buttermilk, eggs, vegetable oil, and vanilla. Mix until smooth. Scrape bowl as needed.
- With the mixer on slow speed, add the hot water and mix until combined.
- Use an ice cream scoop or 1/4 cup measuring cup to fill baking cups 2/3 full. Bake for 16-18 minutes or until toothpick comes out clean. Let cool in pan for 5 minutes and then move to a cooling rack to cool completely.
For the Icing:
- Place butter, cocoa powder, and milk in a small sauce pan and cook over medium heat until butter is melted. Remove from heat and whisk in the powdered sugar until smooth.
- Working one at a time, dip the tops of each cupcakes (or spoon on) into the icing and immediately sprinkle half the cupcake with Mallow Bits. Let the icing set before adding the whipped cream. Serve immediately. (Wait to add the whipped cream until ready to serve. If you pipe the whipped cream on you'll need to store the cupcakes in the fridge.)
I first shared this recipe for Hot Chocolate Cupcakes on Handle the Heat‘s where I was a contributor.
These look amazing! I need them in my life!
Paige
http://thehappyflammily.com
Thank you Paige! You definitely do!
These look absolutely adorable! Trying them soon!!
Thank you so much Faith!
Hi,
I’m from Brazil and I’m so in love with this recipe. I did it many times.
But I’m not sure if I am using the right kind of cocoa powder. Maybe something get lost in translation.
I always did this recipe using a 50% cocoa powder. The other half in the pack is sugar. The result was amazing, but I’m wondering if you use a 100% cocoa powder or not. Here in Brazil we have cocoa powder sweetened and unsweetened, and we call them as “chocolate em pó” (50% cocoa powder plus sugar) and “cacau em pó” (100% cocoa, no sugar added). I didn’t find anything about it on web search. Google Translate didn’t help too.
Could you help me to understand what is your “cocoa powder”?
Thank you so much.
Hi Nina! I use unsweetened cocoa powder. Hope that helps!