Hot Chocolate Cupcakes
These delicious cupcakes are a fun twist on traditional hot chocolate!
Equipment
- 1 Cupcake Pan
- 12 Cupcake Liners
- 2 Piping Bags Optional, but will make things much easier!
- 1 Small knife to cut out the cupcake
Ingredients
Cupcake Ingredients:
- 1 cup flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup vegetable oil
- 2 eggs
- 1 cup freshly brewed coffee
- 1.5 tsp vanilla
Frosting Ingredients:
- 1 stick unsalted butter room temperature
- 2 cups powdered sugar
- 1 hot cocoa packet**
- 1 Tbsp cocoa powder
- 2 Tbsp heavy cream
Additional Ingredients:
- 1 cup Marshmallow Fluff
- Mini marshmallows for garnish
Instructions
Bake the Cupcakes
- Preheat oven to 350 degrees and line a cookie sheet with cupcake liners
- In a medium bowl, combine the flour, sugar, cocoa powder, baking soda and salt
- In a large bowl, combine the vegetable oil, eggs, coffee and vanilla
- Add the dry ingredients to the wet ingredients and stir just until mixed. Do not overmix the batter.
- Fill each cupcake about ¾ of the way full and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
- Let the cupcakes cool in the pan or on a cooling rack for 30 minutes, or until fully cooled.
Make the Frosting
- Add the butter to a mixing bowl and mix on medium speed for 1 minute or until fluffy.
- Add in the powdered sugar, 1 cup at a time. Scrape the sides of the bowl as needed and mix until incorporated.
- Add the hot chocolate packet, cream and vanilla and mix until well incorporated.
- Once the frosting is fluffy, add the frosting to a piping bag and set aside
Frost the Cupcakes
- In a separate piping bag, add the marshmallow fluff
- Cut out a 1/2 inch hole in the middle of each cupcake, stopping just before hitting the bottom of the cupcake.
- Use the piping bag filled with marshmallow fluff to fill the cupcake with marshmallow fluff.
- Top each cupcake with the chocolate frosting and add mini marshmallows as desired!