Hot Chocolate Cupcakes
Rich and moist chocolate cupcakes with a tender crumb are enhanced with hot cocoa mix to create these delicious hot chocolate cupcakes. They are topped with a creamy, gooey and light-as-air marshmallow-like frosting and then dusted with a generous amount of the nostalgic dehydrated mini marshmallows for a perfect rendition of a cup of creamy hot chocolate.
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Servings: 14 cupcakes
Calories: 182kcal
Ingredients
Cupcakes
- 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 I used 1 packet of 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
- 3 egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit. Line 2 muffin tins with 14 paper cupcake liners.
- Combine the flour, sugar, cocoa powder, hot chocolate mix, baking powder, baking soda and salt in a medium bowl.
- Combine the milk, oil, egg and vanilla in another bowl.
- Slowly add the wet ingredients into the dry until just combined. Do not overmix as you will still mix in the coffee.
- Add the hot coffee and stir to combine.
- Divide the batter between the 14 cupcake liners. The batter is fairly thin so you can pour directly from the bowl into the liners and use an ice cream scoop or cookie scoop to catch the drips from the bowl as you fill each liner.
- Bake for 16-18 minutes until a cake tester/toothpick inserted into the middle of a cupcake comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.
- Frost each cupcake with the marshmallow frosting using a piping bag or a knife. Sprinkle each cupcake with a generous amount of mini marshmallows or dehydrated marshmallows.
Marshmallow Frosting
- Combine egg whites, sugar, cream of tartar and a pinch of salt in a heat proof bowl set over a pot of gently simmering water (I use the stand mixer bowl to reduce the amount of bowls needed).
- Heat the mixture, while stirring constantly, until an instant thermometer reads 160 degrees, about 5 minutes.
- Remove the bowl from the heat and using the whisk attachment of your stand mixer, mix on high speed until stiff, shiny peaks form, about 5 min. Mix in the vanilla.
Nutrition
Serving: 1cupcake | Calories: 182kcal