Hot Chocolate Cupcakes Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
16 mins
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Total Time
51 mins
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Servings
12 cupcakes
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Calories
259 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Hot Chocolate Cupcakes Recipe
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These Hot Chocolate Cupcakes are reminiscent of a classic cup of hot cocoa. Chocolate cupcakes with a marshmallow meringue frosting makes for a decadent and delicious winter-time treat!
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Ingredients
For the Chocolate Cupcakes
- ½ cup milk room temperature, whole
- ½ cup vegetable oil
- 2 egg room temperature, large
- 1 teaspoon vanilla extract pure
- 1 cup granulated sugar
- 1¼ cups all-purpose flour
- ¼ cup cocoa powder unsweetened
- 1 teaspoon baking powder
For the Marshmallow Meringue Frosting
- 2 egg large, whites
- ½ cup granulated sugar
- ¼ cup marshmallow creme store-bought or homemade, fluff
- 1 teaspoon vanilla extract pure
Instructions
For the Chocolate Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.
- Add the granulated sugar and whisk to combine.
- Add the flour, cocoa, and baking powder. Whisk to combine.
- Divide the batter between the cupcake wells, filling each one about ⅔ of the way full.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and cool completely before icing.
For the Marshmallow Meringue Frosting
- Bring a small pot of water to a simmer over medium heat.
- Place a heatproof bowl over the simmering water and add the egg whites and sugar to the bowl. Whisk constantly until the sugar has dissolved and the egg mixture has reached 160°F on an instant-read thermometer, about 5 minutes.
- Transfer the egg whites to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until stiff peaks form, about 5 minutes.
- With the mixer on low speed, slowly add the marshmallow fluff and vanilla extract. Turn the mixer to high and whip until stiff peaks form again, about 3 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired. Garnish with mini marshmallows or chocolate sprinkles.
Notes
- Storage: Store hot chocolate cupcakes in an airtight container in the refrigerator for up to 3 days.
- While I prefer to use whole milk for a richer flavor, you can use any milk you like, including plant-based milk.
- Use any neutral oil, such as canola or coconut, in place of the vegetable oil, or try melted butter!
- For gluten-free cupcakes, use a gluten-free 1:1 baking flour in place of the all-purpose.
- Feel free to use whatever unsweetened cocoa powder you have on hand.
- In the frosting, you can use store-bought or homemade marshmallow fluff.
- Do not leave these cupcakes out at room temperature for more than 6 hours!
Nutrition Information
Show Details
Serving
1cupcake
Calories
259kcal
(13%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
32mg
(11%)
Sodium
60mg
(3%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
61IU
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 259kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 60mg | 3% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 61IU | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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