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RECIPE
12 INGREDIENTS9 STEPS50min

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!
Hot Chocolate Cupcakes Recipe | SideChef
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!
A Wholesome New World
Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
https://awholesomenewworld.com/
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Fulfilled by
A Wholesome New World
Amanda is the organized foodie, she loves going to new restaurants and keeping up with epicurean trends. Marc is the food techie and business man.
https://awholesomenewworld.com/
50min
Total Time
$1.16
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1 3/4 cups
Cake Flour
1 cup
Unsweetened Cocoa Powder
1 1/4 tsp
Baking Soda
1/4 tsp
1 1/2 cups
Unsalted Butter , softened
1 1/2 cups
2
Large  Eggs
1 3/4 cups
24
Marshmallows
1 cup
Heavy Cream
1 cup
Hot Chocolate Mix
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Nutrition Per Serving

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CALORIES
617
FAT
37.5 g
PROTEIN
6.7 g
CARBS
66.5 g

Cooking Instructions

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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 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 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.
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Nutrition Per Serving
Calories
617
% Daily Value*
Fat
37.5 g
48%
Saturated Fat
25.0 g
125%
Trans Fat
0.0 g
--
Cholesterol
140.2 mg
47%
Carbohydrates
66.5 g
24%
Fiber
3.7 g
13%
Sugars
40.6 g
--
Protein
6.7 g
13%
Sodium
338.2 mg
15%
Vitamin D
0.2 µg
1%
Calcium
95.8 mg
7%
Iron
2.3 mg
13%
Potassium
147.7 mg
3%
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