Description
Chocolate lovers rejoice with these indulgent hot chocolate cupcakes, a delightful dessert combining rich cocoa and marshmallow magic. Creamy chocolate frosting and mini marshmallow garnishes create a sweet winter wonderland you’ll crave all season long.
Ingredients
Scale
Dry Ingredients:
- 1 cup (120 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 grams) granulated sugar
Wet Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) milk
- ¼ cup (60 milliliters) hot water
Frosting and Garnish:
- 2 cups (200 grams) mini marshmallows
- ½ cup (113 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- ½ teaspoon vanilla extract
- 12 tablespoons milk (as needed for consistency)
- Cocoa powder or grated chocolate (optional)
- Mini marshmallows or chocolate sprinkles
Instructions
- Create a cozy baking environment by warming the oven to 350F (175C) and arranging cupcake liners in a muffin tin.
- Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in a medium mixing bowl, thoroughly whisking to eliminate any potential lumps.
- In a separate larger bowl, blend melted butter, eggs, milk, sour cream, and vanilla extract until the mixture achieves a consistent, silky texture.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing, which can result in dense cupcakes.
- Introduce hot water or hot chocolate to the batter, stirring delicately until the mixture transforms into a smooth, liquid consistency.
- Distribute the batter evenly into cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, verifying doneness by inserting a toothpick into the center – it should emerge clean.
- Remove cupcakes from the oven and let them rest in the pan for 5 minutes to stabilize their structure.
- Transfer cupcakes to a wire cooling rack, allowing them to reach room temperature completely.
- Embellish the cooled cupcakes with a generous swirl of whipped cream, garnishing with mini marshmallows or a light dusting of cocoa powder for an extra touch of indulgence.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking of cupcakes.
- Sift cocoa powder and flour together to prevent lumps and create a more delicate texture.
- Replace sour cream with Greek yogurt for a lighter, tangier version of the cupcakes.
- For a gluten-free option, swap all-purpose flour with a gluten-free flour blend and add xanthan gum for better structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg