Description
These Hot Chocolate Cupcakes bring all the comforting flavors of your favorite winter drink into a decadent dessert! Moist chocolate cupcakes are topped with a creamy marshmallow frosting and sprinkled with festive toppings, making them perfect for Christmas and Thanksgiving gatherings.
Ingredients
Units
Scale
Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup hot milk
- 1/2 cup hot water or brewed coffee (optional for enhancing chocolate flavor)
- 1 tsp vanilla extract
Frosting:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 3 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 1/2 cups mini marshmallows (for topping)
Optional Toppings:
- Mini chocolate chips
- Crushed candy canes
- Sprinkles
- Chocolate drizzle
Instructions
- Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In a large mixing bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Create the Batter:
Gradually add the dry ingredients to the wet mixture, alternating with hot milk. Stir until just combined. Add hot water or coffee if using, and mix until smooth. - Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting. - Make the Frosting:
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add heavy cream and vanilla extract, then increase speed and whip until light and fluffy. - Frost and Decorate:
Pipe or spread the frosting onto the cooled cupcakes. Top each cupcake with mini marshmallows and your choice of optional toppings. - Serve and Enjoy:
Serve immediately or store in an airtight container for up to 3 days.
Notes
- Replace heavy cream in the frosting with milk for a lighter option.
- Add a pinch of cinnamon or nutmeg to the cupcake batter for a warm, spiced flavor.
- These cupcakes pair wonderfully with a steaming cup of hot cocoa or coffee.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg