Dessertscakemehometonight4.2
Hot Chocolate Cupcakes
Warm up your winter vibes with these hot chocolate cupcakes! Moist chocolate cupcakes swirled with dreamy hot chocolate buttercream frosting, a rich chocolate ganache drizzle, and the cutest dehydrated mini marshmallows—like a cozy mug of cocoa in cupcake form. Perfect for snow days, holiday baking, or any time you want that fireside-snuggly feeling in every bite.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- microwave
📝 Preparation Steps
1
Chocolate Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, stir together the semisweet chocolate chips, dark cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool for ⏱️ 5 minutes.
4
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract, and whisk until the cupcake batter is well combined and smooth (the batter will be thin).
large eggs (room temperature)2vanilla extract1 tsp
5
Portion the cupcake batter into the cupcake liners, filling about ⅔ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the liners.
6
Bake the cupcakes for about ⏱️ 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for ⏱️ 5 minutes and then transfer to a wire rack to cool completely.
7
Hot Chocolate Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
unsalted butter (room temperature)1 cup
9
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
10
Add in the hot chocolate mix, heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
¼ cup heavy creamheavy cream2 tbspvanilla extract1 tsp
11
Increase the mixer speed to medium and whip the buttercream for about 3 to ⏱️ 5 minutes until it is smooth and creamy. If you notice there are still hot chocolate mix granulates, continue to mix until the granules are fully dissolved and the frosting is smooth. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
12
Chocolate Ganache
13
Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in ⏱️ 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool to room temperature.
¼ cup heavy creamheavy cream2 tbsp
14
Assembling the Cupcakes
15
Fill a piping bag fitted with a Wilton 1M piping tip with the hot chocolate buttercream frosting. Pipe a generous swirl of frosting onto the cupcakes. Use a piping bag or squeeze bottles to drizzle the chocolate ganache onto the frosted cupcakes. Sprinkle the cupcakes with dehydrated marshmallows.
Nutrition Facts
calories
466 kcal
fat Content
28 g
serving Size
1 cupcake
fiber Content
2 g
sugar Content
43 g
sodium Content
231 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
77 mg
carbohydrate Content
52 g
saturated Fat Content
15 g
unsaturated Fat Content
11 g
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