Description
These Hot Chocolate Cupcakes are rich, moist, and infused with a double dose of cocoa flavors from unsweetened cocoa powder and hot cocoa mix. Topped with a creamy homemade buttercream frosting and adorned with mini marshmallows, these cupcakes are perfect for cozy gatherings or dessert lovers looking for a decadent treat.
Ingredients
Dry Ingredients
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ cup hot cocoa mix
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup hot water
Frosting
- 1 cup unsalted butter (softened)
- 4 cups confectioners’ sugar
- 3 tablespoons heavy cream (or milk)
- Pinch of salt
- Mini marshmallows (for decorating)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (180°C) and line two 12-cup muffin tins with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, hot cocoa mix, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully incorporated.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Gradually stir in the hot water until the batter becomes smooth and slightly thin, which helps make the cupcakes moist.
- Fill and Bake: Fill each cupcake liner about ¾ full with batter. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cupcakes to cool completely before frosting.
- Prepare Frosting: Using a hand or stand mixer, beat the softened butter in a large bowl until light and fluffy. Gradually add the confectioners’ sugar, mixing on low speed until fully incorporated to avoid a sugar cloud.
- Finish Frosting: Add the heavy cream (or milk) and beat the mixture on medium speed until the frosting is light, creamy, and spreadable. Add a pinch of salt to balance the sweetness perfectly.
- Decorate Cupcakes: Transfer the frosting into a piping bag and swirl it beautifully onto the cooled cupcakes for a professional look.
- Add Final Touches: Dust the frosted cupcakes lightly with powdered sugar and top each one with mini marshmallows to give a cozy hot chocolate-inspired presentation.
Notes
- For best results, use room temperature eggs and buttermilk to ensure even mixing.
- If you don’t have buttermilk, you can substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
- Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Mini marshmallows can be lightly toasted under a broiler for a minute for a toasted marshmallow effect, but watch carefully to avoid burning.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
