Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Hot Chocolate Cupcakes
Recipe

12 INGREDIENTS • 9 STEPS • 50MINS

Hot Chocolate Cupcakes

4.0
2 ratings
Try a new twist on a wintertime favorite with our moist and fluffy Hot Cocoa Cupcakes topped with smooth chocolate frosting. This is such a fun way to transform your average chocolate cupcake into something pretty spectacular!
Add to plan
logo
Hot Chocolate Cupcakes
Save
author_avatar
A Wholesome New World
Hi, I'm Amanda! A Wholesome New World is a team effort by myself and my husband Marc. We strive to create simple straightforward recipes with the correct measurements and easy-to-follow directions.
https://awholesomenewworld.com/
Try a new twist on a wintertime favorite with our moist and fluffy Hot Cocoa Cupcakes topped with smooth chocolate frosting. This is such a fun way to transform your average chocolate cupcake into something pretty spectacular!
50MINS
Total Time
$1.15
Cost Per Serving
Ingredients
Servings
12
US / Metric
Cake Flour
1 3/4 cups
Cake Flour
Unsweetened Cocoa Powder
1 cup
Unsweetened Cocoa Powder
Baking Soda
1 1/4 tsp
Baking Soda
Salt
1/4 tsp
Unsalted Butter
1 1/2 cups
Unsalted Butter, softened
Granulated Sugar
1 1/2 cups
Egg
2
Large Eggs
Sour Cream
1 3/4 cups
Marshmallow
24
Marshmallows
Heavy Cream
1 cup
Heavy Cream
Hot Chocolate Mix
1 cup
Hot Chocolate Mix
Nutrition Per Serving
VIEW ALL
Calories
560
Fat
36.7 g
Protein
5.4 g
Carbs
54.7 g
Add to plan
logo
Hot Chocolate Cupcakes
Save
author_avatar
A Wholesome New World
Hi, I'm Amanda! A Wholesome New World is a team effort by myself and my husband Marc. We strive to create simple straightforward recipes with the correct measurements and easy-to-follow directions.
https://awholesomenewworld.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Make sure your oven is set to fit two cupcake pans. Line two 12-cupcake pans with paper cupcake liners.
step 2
In a medium bowl, mix together Cake Flour (1 3/4 cups), Unsweetened Cocoa Powder (1 cup), Baking Soda (1 1/4 tsp), and Salt (1/4 tsp) with a whisk. Set aside.
step 3
In a bowl of an electric mixer, beat Unsalted Butter (1 1/2 cups) on medium-high speed with a paddle attachment until creamy, about 30 seconds. Gradually add Granulated Sugar (1 1/2 cups) and beat at high speed until light, about 3 minutes. Reduce the speed to medium and add the Eggs (2), one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Mix in the Vanilla Extract (1/2 Tbsp).
step 4
Reduce the speed to low and begin adding Sour Cream (1 3/4 cups) and dry ingredients, alternating between the two and mixing between additions. Mix until just until blended.
step 4 Reduce the speed to low and begin adding Sour Cream (1 3/4 cups) and dry ingredients, alternating between the two and mixing between additions. Mix until just until blended.
step 5
Divide the batter evenly among the cupcake cups. Bake for 20 minutes, until a toothpick inserted into center of a cupcake comes out clean.
step 6
Place a large metal bowl and whisk in freezer now for about 15 minutes so they are good and cold for the whipped frosting. Cool cupcakes for at least 5 minutes.
step 7
Using a teaspoon, scoop a small well out of each cupcake. Place a marshmallow into each well and return to the oven to bake until the marshmallow puffs, about 5 more minutes. Remove the cupcakes and let them cool to room temperature.
step 8
Remove the mixing bowl from the freezer and pour Heavy Cream (1 cup) into bowl. Beat on high for 2 minutes until fluffy, then add Hot Chocolate Mix (1 cup) and continue to beat until stiff peaks form. Keep refrigerated.
step 8 Remove the mixing bowl from the freezer and pour Heavy Cream (1 cup) into bowl. Beat on high for 2 minutes until fluffy, then add Hot Chocolate Mix (1 cup) and continue to beat until stiff peaks form. Keep refrigerated.
step 9
Use a piping bag to frost cupcakes. Top with Marshmallows (24) if desired. I even used our mini kitchen blow torch to lightly toast the marshmallows.
step 9 Use a piping bag to frost cupcakes. Top with Marshmallows (24) if desired. I even used our mini kitchen blow torch to lightly toast the marshmallows.
Tags
view more tags
American
Comfort Food
Shellfish-Free
Kid-Friendly
Dessert
0 Saved
top