Description
Hot Chocolate Cupcakes are a perfect blend of rich chocolate cake and hot cocoa flavored frosting, capturing the essence of your favorite warming beverage in a sweet cupcake form.
Ingredients
Units
Scale
Chocolate Cupcakes
- 1/4 cup unsalted butter, softened
- 3/4 cup white granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 3 tablespoons hot cocoa mix (Swiss Miss)
- 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Hot Cocoa Frosting
- 1/2 cup hot cocoa mix (Swiss Miss)
- 1/4 cup heavy whipping cream
- 3/4 cup unsalted butter
- 1/8 teaspoon salt
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a cupcake pan with cupcake liners and set aside.
- In a large mixing bowl add the butter and sugar. Blend with a hand mixer until combined.
- Add egg, egg yolk, and vanilla extract. Blend again until combined.
- Add sour cream and whole milk. Mix until smooth.
- Add the flour, hot cocoa mix, cocoa powder, salt, baking powder, and baking soda. Blend once more to incorporate the dry ingredients.
- Pour the batter into the cupcake pan, filling each hole about ⅔ of the way full.
- Bake in the oven for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cook on a wire rack.
- While the cupcakes bake, make the frosting. In a saucepan add the heavy cream and hot cocoa mix. Stir together over medium heat until the hot cocoa mix dissolves. Remove from heat and allow to cool at least 5 minutes.
- In a separate mixing bowl, cream the butter until it begins to pale.
- Pour the salt, powdered sugar, vanilla, and heavy cream mixture into the bowl. Blend until everything is combined and smooth.
- Lastly, add the cocoa powder, and blend again for a minute or so until you have a smooth, whipped, hot cocoa frosting.
- Allow the cupcakes to cool for at least 30 minutes before decorating, so the frosting doesn’t melt. Place the frosting in a piping bag fitted with a star metal tip. Pipe the frosting onto each cupcake, with a swirling motion. Sift powdered sugar on top of each cupcake for garnish and add 3 marshmallows to the top.
Notes
Higher-fat milk is best but you can use 2% or skim if necessary.
You can frost the cupcakes with a butter knife if you do not have piping tools.
If you want to skip making the frosting altogether, top with marshmallow fluff.
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Freeze unfrosted cupcakes in a freezer bag up to 3 months. I do not recommend freezing these hot cocoa cupcakes after frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 349
- Sugar: 31.4 g
- Sodium: 201.6 mg
- Fat: 18.9 g
- Carbohydrates: 46.3 g
- Fiber: 1.1 g
- Protein: 3.2 g
- Cholesterol: 76.2 mg