These hot chocolate cupcakes are absolutely to die for. What could be better than hot chocolate with a cupcake? Hot chocolate IN a cupcake!
We start off with a marshmallow cake cupcake, light and so delicious.
Top the cupcake with decadent frosting reminiscent of homemade hot chocolate like grandma used to make, and not only will your house smell divine, your family and friends will be begging for this recipe! I can't wait to see what you think!
How to Make Hot Chocolate Cupcakes
Makes 12
Scroll down to the bottom to get your list of ingredients. Gather everything so you don't get part way through to realize you're missing something.
Preheat the oven to 350º. Line a cupcake pan with cupcake liners and set aside.
Place the marshmallows into a saucepan over medium heat until melted, stirring constantly. Set aside.
In a bowl cream the butter, incorporate the sugar and beat until light and fluffy (around 3 minutes).
Incorporate the melted marshmallows.
Incorporate the eggs one at a time, mixing well after each addition.
Add the baking powder and the vanilla.
Incorporate the milk and the flour alternating between the two of them, starting and finishing with the flour.
Mix until everything is well incorporated and there are no lumps left (the batter should be shiny)
Divide the batter between the cupcake liners in a 12-Cup Regular Muffin Pan
and take to the oven.
Bake for 17 minutes or until done. Remove from the oven and from the cupcake pan and let them cool down until they are no longer hot to the touch.
Meanwhile, whip up the hot chocolate frosting. In the bowl of a mixer add the butter and sugar and whisk until light and fluffy (around 4 minutes).
Incorporate the cocoa powder, vanilla, cinnamon, and nutmeg mixing well after each addition. Slowly pour the melted chocolate and whisk until well incorporated.
Fill a piping bag with the frosting. I love the Wilton 12-Piece Cupcake Decorating Set
, and it's under $7.00.
Decorate each cupcake with the frosting, serve and enjoy.
Tip
You can also decorate the cupcakes with a mini marshmallow on top. If you can roast it a little before placing it on the cupcake, even better!
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The Best Hot Chocolate Cupcakes You'll Ever Taste
Ingredients
- Marshmallow Cupcakes
- 1 ¼ Sticks butter
- 1 ¼ Cups sugar
- ½ Cup marshmallows
- 1 ½ Tsp baking powder
- 4 Eggs room temperature
- 1 Cup milk
- 1 Tsp vanilla extract
- 3 Cups flour sifted and leveled
- Hot Chocolate Frosting
- 1 Stick butter
- ¼ Cup cocoa powder
- 2 Cups confectioners sugar
- 1 Tsp vanilla extract
- 1 Tsp cinnamon
- ¼ Tsp ground nutmeg
- ¼ Cup melted chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners and set aside.
- Place the marshmallows into a saucepan over medium heat until melted, stirring constantly. Set aside.
- In a bowl cream the butter, incorporate the sugar and beat until light and fluffy (around 3 minutes).
- Incorporate the melted marshmallows.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add the baking powder and the vanilla.
- Incorporate the milk and the flour alternating between the two of them, starting and finishing with the flour.
- Mix until everything is well incorporated and there are no lumps left (the batter should be shiny)
- Divide the batter between the cupcake liners in a 12-Cup Regular Muffin Pan and take to the oven.
- Bake for 17 minutes or until done. Remove from the oven and from the cupcake pan and let them cool down until they are no longer hot to the touch.
- Meanwhile, whip up the hot chocolate frosting. In the bowl of a mixer add the butter and sugar and whisk until light and fluffy (around 4 minutes).
- Incorporate the cocoa powder, vanilla, cinnamon, and nutmeg mixing well after each addition. Slowly pour the melted chocolate and whisk until well incorporated.
- Fill a piping bag with the frosting. I love the Wilton 12-Piece Cupcake Decorating Set, and it's under $7.00.
- Decorate each cupcake with the frosting, serve and enjoy.
This post was first seen on Food, Fun & Faraway Places on December 3, 2019, and was updated with additional information on June 22, 2021.
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