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!
Total Time
50min
4.0
2 Ratings
Author: A Wholesome New World
Servings:
12
Ingredients
•
1 3/4
cups
Cake Flour
•
1
cup
Unsweetened Cocoa Powder
•
1
tsp
Baking Soda
•
as needed
Salt
•
1 1/2
cups
Unsalted Butter
, softened
•
1 1/2
cups
Granulated Sugar
•
2
Large
Eggs
•
2
tsp
Vanilla Extract
•
1 3/4
cups
Sour Cream
•
24
Marshmallows
•
1
cup
Heavy Cream
•
1
cup
Hot Chocolate Mix
Cooking Instructions
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.
2.
In a medium bowl, mix together Cake Flour (1 3/4 cups), Unsweetened Cocoa Powder (1 cup), Baking Soda (1 tsp), and Salt (as needed) with a whisk. Set aside.
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 (2 tsp).
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.
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.
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.
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.
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.
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.
Nutrition Per Serving
CALORIES
560
FAT
36.7 g
PROTEIN
5.4 g
CARBS
54.7 g
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