Description
Indulgent hot cocoa cupcakes blend winter comfort with sweet chocolate magic, promising a delightful dessert experience. Rich marshmallow frosting and cocoa-infused cake create a perfect treat for cold evenings when warmth meets pure deliciousness.
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
Wet and Sweet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) whole milk
- ½ cup (120 milliliters) hot water or brewed coffee
Frosting Ingredients:
- 4 large egg whites
- 1 cup (200 grams) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Optional Toppings:
- Mini marshmallows
- Shaved chocolate or chocolate curls
- Dusting of cocoa powder
Instructions
- Prepare the cupcake foundation by preheating the oven to 350F (175C) and arranging cupcake liners in a muffin tin.
- Sift together dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl.
- In a separate large bowl, cream butter and sugar until achieving a light, airy consistency.
- Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition, then fold in vanilla extract.
- Gradually alternate adding dry ingredients and milk to the wet mixture, maintaining a smooth texture.
- Gently stir in hot water or coffee until the batter reaches a uniform consistency.
- Distribute batter evenly among cupcake liners, filling approximately two-thirds full.
- Bake for 18-20 minutes, checking doneness with a toothpick inserted into the center.
- Transfer cupcakes to a wire rack and allow complete cooling.
- Create marshmallow frosting by combining egg whites, sugar, and cream of tartar in a heatproof bowl.
- Position the bowl over simmering water, whisking constantly until sugar dissolves and mixture reaches 160F.
- Transfer mixture to a stand mixer with whisk attachment and beat on high speed until stiff, glossy peaks form.
- Incorporate vanilla extract into the frosting.
- Generously pipe or spread marshmallow frosting over completely cooled cupcakes.
- Embellish with mini marshmallows, chocolate curls, or a light dusting of cocoa powder for an elegant finish.
Notes
- Swap flour for gluten-free alternatives like almond or rice flour to accommodate gluten-sensitive bakers.
- Use dairy-free milk and vegan butter substitutes to create a plant-based version of these decadent cupcakes.
- Enhance the hot cocoa flavor by adding a pinch of cinnamon or a splash of peppermint extract to the batter for an extra cozy twist.
- Ensure egg whites are at room temperature for maximum volume when whipping the marshmallow frosting, creating a lighter, fluffier topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 215
- Sugar: 22g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg