Hot Chocolate Cupcakes
User Reviews
4.7
Hot Chocolate Cupcakes
Description
Hot Chocolate Cupcakes blend unsweetened cocoa powder and a combination of granulated and brown sugars to produce a soft, moist cupcake with a subtle chocolate richness. The cupcake batter is made by alternating dry ingredients with buttermilk and vanilla, which helps keep the crumb tender and slightly tangy. Baking in individual paper-lined tins ensures even cooking and a pleasing portion size.
The frosting complements the cupcakes with hot chocolate mix and butter combined with heavy cream and confectioners' sugar, resulting in a creamy, fluffy frosting with a hint of cocoa flavor. Once cooled, the cupcakes are topped generously, balancing the deep cocoa taste of the cake with the sweet, smooth frosting.
These cupcakes can be refrigerated to retain freshness for up to five days and are best served at room temperature to experience the full flavor and texture of both the cake and frosting.
Ingredients
For the chocolate cupcakes:
- 1/2 cup unsweetened cocoa powder natural
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large egg room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract pure
- 1/2 cup buttermilk
For the frosting:
- 1/2 cup hot chocolate mix no marshmallows, dry
- 1/3 cup heavy cream
- 3/4 cup unsalted butter room temperature
- 3 to 3 1/2 cups confectioners' sugar
Instructions
To make the cupcakes:
- Preheat oven to 350 F. Place paper liners in a cupcake tin (this recipe makes 14 cupcakes). Set aside.
- In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to the batter. Start with one third of the dry ingredients, stir a few strokes. Add half the buttermilk, stir. Repeat. Add remaining flour mixture and stir just until combined. Be careful not to over mix. The batter will be somewhat thin.
- Pour batter into the prepared cupcake tin. Fill each paper liner halfway full (avoid overfilling and use 14 liners). Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting
To make the frosting:
- In a small saucepan over medium heat, whisk together the hot cocoa mix and heavy cream. Heat for 5 minutes, stirring often, until warm. Remove from heat and cool for 20 minutes (or until at room temperature).
- In the bowl of a stand mixer (or using a hand mixer), beat butter until smooth, about 1 minute. Add confectioners’ sugar and beat until combined, about 1 minute. With the mixer on low, slowly pour in hot cocoa mixture. Once combined, increase speed to medium-high and beat for 1 minute. If you’d like a thicker frosting, add more confectioners’ sugar.
- Transfer frosting to a pastry bag fitted with desired tip (I used a large round Wilton 1 A). Pipe frosting on to cupcakes and garnish with mini marshmallows.
Notes
- Store cupcakes in the refrigerator for up to five days to maintain freshness.
- Allow cupcakes to reach room temperature before serving for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cupcakes
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 2.8g | 6% |
| Fat | 18.7g | 29% |
| Saturated Fat | 11.8g | 59% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.7g | 19% |
| Cholesterol | 162mg | 54% |
| Sodium | 162mg | 7% |
| Potassium | 86.4mg | 2% |
| Fiber | 1.1g | 4% |
| Sugar | 41.2g | 82% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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