Hello, dessert enthusiasts! Imagine the cozy flavor of hot chocolate transformed into a delightful cupcake, complete with a fluffy marshmallow frosting. This Hot Chocolate Cupcakes recipe is perfect for chocolate lovers and ideal for celebrations or just treating yourself to a comforting dessert. Let’s get baking!
Introduction
There’s nothing quite like the rich, creamy taste of hot chocolate to warm the soul. Now imagine that comforting experience in cupcake form! Hot Chocolate Cupcakes are a dreamy dessert, combining moist chocolate cake with the nostalgic flavor of hot cocoa and a topping of marshmallow frosting. Whether for holidays, birthdays, or an indulgent weekend treat, these cupcakes will delight everyone who tries them.
Ingredients
Cupcake Ingredients
- 1 ¼ cups (150 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- ½ cup (48 grams) cocoa powder (natural unsweetened or Dutch process)
- ¼ cup hot chocolate mix (e.g., Swiss Miss milk chocolate)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup milk (whole or 2%)
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup hot coffee
- Mini marshmallows or dehydrated marshmallows for topping
Marshmallow Frosting Ingredients
- 3 egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
How to Make Hot Chocolate Cupcakes
Step 1: Preheat the Oven Preheat your oven to 350°F (175°C) and line two muffin tins with 14 paper cupcake liners.
Step 2: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, sugar, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt. Mix until all dry ingredients are evenly distributed.
Step 3: Prepare the Wet Ingredients In a separate bowl, combine the milk, vegetable oil, egg, and vanilla extract. Stir well until fully blended.
Step 4: Combine the Mixtures Gradually mix the wet ingredients into the dry ingredients. Stir gently to avoid overmixing. Add the hot coffee as the final ingredient, mixing just until combined. The batter will be thin, but this ensures a moist cupcake.
Step 5: Bake the Cupcakes Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
How to Make Marshmallow Frosting
Step 1: Heat the Ingredients Place a heatproof bowl over a pot of simmering water (double-boiler method). Combine the egg whites, sugar, cream of tartar, and salt in the bowl. Stir constantly until the mixture reaches 160°F (70°C) on a candy thermometer.
Step 2: Whip the Mixture Remove the bowl from the heat and immediately beat the mixture with an electric mixer on high speed. Whip until stiff, shiny peaks form (about 5-7 minutes). Stir in the vanilla extract at the end.
Frosting the Cupcakes
Once the cupcakes have completely cooled, use a piping bag or a spatula to frost each one with the marshmallow frosting. Decorate with mini marshmallows or dehydrated marshmallows for an authentic hot chocolate-inspired touch.
Helpful Tips
- Don’t Skip the Coffee The hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee. If you prefer, you can substitute it with hot water.
- Avoid Overmixing When combining wet and dry ingredients, mix just until combined to keep the cupcakes light and fluffy.
- Use a Candy Thermometer To achieve the perfect marshmallow frosting consistency, ensure the egg white mixture reaches 160°F.
Cooking Tips
- Perfect Liners Use high-quality cupcake liners to prevent sticking and ensure easy removal.
- Room Temperature Ingredients Ensure milk, eggs, and other refrigerated items are at room temperature to mix evenly.
- Torching Option For an extra touch, lightly torch the marshmallow frosting for a toasted marshmallow effect.
Serving Suggestions
Serve these Hot Chocolate Cupcakes with a warm cup of cocoa or milk for the ultimate cozy treat. They also pair well with a dollop of whipped cream or chocolate shavings as an additional topping.
Nutritional Information
Here’s a quick look at the nutritional value of these cupcakes (per serving, including frosting):
- Calories: 290
- Carbohydrates: 38g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 3.5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Cholesterol: 20mg
- Sodium: 160mg
- Potassium: 120mg
- Fiber: 1.5g
- Sugar: 28g
- Vitamin A: 2%
- Vitamin C: 0%
- Calcium: 4%
- Iron: 8%
Storage and Leftovers
Refrigerate: Store frosted cupcakes in an airtight container in the refrigerator for up to 2-3 days. Allow them to come to room temperature before serving.
Freeze: Unfrosted cupcakes can be frozen for up to one month. Wrap each cupcake in plastic wrap and store in an airtight container. Frosting should be prepared fresh.
Frequently Asked Questions (FAQs)
Can I use store-bought frosting? Yes, but homemade marshmallow frosting adds a unique, authentic touch that complements the hot chocolate theme.
Can I make the batter ahead of time? It’s best to bake the batter immediately after mixing for optimal rise and texture.
What type of cocoa powder should I use? Either natural unsweetened or Dutch process cocoa powder works. Dutch process creates a deeper chocolate flavor.
Can I add other toppings? Absolutely! Try chocolate chips, crushed candy canes, or a drizzle of chocolate syrup for variety.
Related Recipes
If you love these cupcakes, you might enjoy:
Conclusion
Hot Chocolate Cupcakes are the ultimate treat for chocolate lovers, combining the comforting flavors of hot cocoa with the fun of a cupcake. The fluffy marshmallow frosting and mini marshmallows take them to the next level. Whether for a cozy night in or a special occasion, these cupcakes are sure to impress. Try the recipe today and share the joy with friends and family!