Hot Chocolate Cupcakes

Name: Hot Chocolate Cupcakes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 18 serving
Ingredients: 1 3/4 cup flour; 3/4 cup cocoa powder; 3/4 cup granulated sugar; 3/4 cup brown sugar, packed; 1 1/4 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup buttermilk; 2 eggs; 1/3 cup vegetable oil; 1 1/2 teaspoon vanilla; 1/2 cup hot water; 5 tablespoons butter; 2 tablespoons cocoa powder; 2 tablespoons milk; 1 1/2 cups powdered sugar; 1/4 cup Mallow Bits; Whipped Cream

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Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
18
Course
Dessert
Cuisine
American

Hot Chocolate Cupcakes

Ryan Dominguez

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Curl up next to the fireplace with these Hot Chocolate Cupcakes dipped in chocolate frosting, sprinkled with marshmallows, and topped with whipped cream.

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Ingredients

Servings

For the Cupcakes:

1 3/4 cup flour
3/4 cup cocoa powder
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs
1/3 cup vegetable oil
1 1/2 teaspoon vanilla
1/2 cup hot water

For the Icing:

5 tablespoons butter
2 tablespoons cocoa powder
2 tablespoons milk
1 1/2 cups powdered sugar

For the Topping:

1/4 cup Mallow Bits
Whipped Cream

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Instructions

For the Cupcakes:

Preheat oven to 350 degrees F and line muffin tin with baking cups.
In the bowl of a stand mixer, mix flour, cocoa, sugars, baking powder, baking soda, and salt. Add the buttermilk, eggs, vegetalbe oil, and vanilla. Mix until smooth. Scrape bowl as needed. With the mixer on slow speed, add the hot water and mix until combined.
Use an ice cream scoop or 1/4 cup measuring cup to fill baking cups 2/3 full. Bake for 16-18 minutes or until toothpick comes out clean. Let cool in pan for 5 minutes and then move to a cooling rack to cool completely.

For the Icing:

Place butter, cocoa powder, and milk in a small sauce pan and cook over medium heat until butter is melted. Remove from heat and whisk in the powdered sugar until smooth.
Working one at a time, dip the tops of each cupcakes into the icing and immeiately sprinkle half the cupcake with Mallow Bits. (If the icing in the pot starts to dry and set up, just set it back on the stove for about 20 seconds while whisking until it thins again.) Let the icing set before adding the whipped cream. Serve immediately. (Wait to add the whipped cream until ready to serve. If you pipe the whipped cream on you’ll need to store the cupcakes in the fridge.)