Nothing says winter like Hot Chocolate... Yum! What is even better than just Hot Chocolate you may ask? Well, that would be Hot Chocolate Cupcakes! These cupcakes are loaded with chocolate, taste just like hot cocoa, and are fun to make with your family and friends.
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Ingredients
- Brewed coffee - enhances the chocolate flavor
- Vegetable oil - adds moisture to the cupcakes
- Baking Soda - helps the cupcakes rise
See the recipe card below for quantities and measurements.
***Please note that the ingredients listed above are only for the cupcakes. Please scroll down to see the full list of ingredients.***
Variations
Want to amplify your cupcakes? Try these simple add-ins:
- Peppermint - If desired add 1 tablespoon of finely crushed candy canes to the top of the cupcakes
- Cinnamon- Sprinkle some cinnamon on top
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following:
- Hand mixer or stand mixer
- Mixing bowls
- Spatula
- Whisk
- Cupcake liners
- Piping bag and tip
- Cookie scoop
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add cupcake liners to the cupcake pan. In a medium-sized bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
2. In a large bowl, combine oil, eggs, coffee, and vanilla. Slowly add the dry ingredients to the wet ingredients. Whisking until just combined.
3. Fill the cupcake liners ¾ of the way full and bake for 20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Transfer the cupcakes to a cooling rack and allow them to fully cool before frosting.
4. Meanwhile make the frosting by adding the butter to a large mixing bowl. Beat on medium speed for 1 minute. Add in the powdered sugar 1 cup at a time. Scrape down the bowl. Add the hot chocolate packet, cocoa powder, and heavy cream. Beat until smooth and the frosting is light and fluffy.
Hint: Folding in the dry ingredients will help ensure your cupcakes are not over-mixed.
5. Transfer the frosting to a piping bag. Put the marshmallow fluff in another piping bag. Using a knife, cut a half-inch hole at the top of each cupcake to allow the marshmallow fluff to be piped in. Fill each cupcake to the top with marshmallow fluff, and top with the frosting. Add mini marshmallows to decorate if desired.
Storage
Store fully cooled and frosted cupcakes in an air-tight container on the countertop for 3 days.
You can also freeze unfrosted fully cooled cupcakes. Wrap the fully cooled cupcakes tightly in saran wrap and pop them in the freezer for up to 3 months. Bring to room temperature before frosting.
Top Tip
Make sure your ingredients are at room temperature. This will ensure that everything mixes together properly.
FAQ
I like to use a cookie scoop for filling my cupcake liners. This helps to ensure you are putting the same amount of batter in each time.
I know it is hard to be patient, but if you frost your cupcakes while they are warm the frosting will melt off. Let them cool completely before frosting.
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📖 Recipe
Delicious Hot Chocolate Cupcakes
Equipment
- 1 Hand mixer or stand mixer
- Mixing bowls
- Spatula
- Whisk
- Cupcake liners
- Piping bag and Tip
- Cookie scoop
Ingredients
- 1 Cup All-purpose flour
- 1 Cup Granulated sugar
- ⅓ Cup Cocoa powder
- 1 Teaspoon Baking soda
- ¼ Teaspoon Salt
- ⅓ Cup Vegetable oil
- 2 Eggs
- 1 Cup Freshly brewed coffee I like to use Starbucks
- ½ Teaspoon Vanilla extract
- 1 Cup Marshmallow fluff
- Mini marshmallows for decoration
Frosting
- 8 Tablespoons Unsalted butter room tempurature
- 2 Cups Powdered sugar
- 1 Hot cocoa packet no mini marshmallows is preferred
- 1 Tablespoon Cocoa powder
- 2 Tablespoons Heavy whipping cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add cupcake liners to the cupcake pan and set aside.
- In a medium-sized bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
- In a large bowl, combine oil, eggs, coffee, and vanilla.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Fill the cupcake liners ¾ of the way full and bake for 20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Transfer the cupcakes to a cooling rack and allow to fully cool before frosting.
- Meanwhile, make the frosting by adding the butter to a large mixing bowl. Beat on medium speed for 1 minute.
- Add in the powdered sugar 1 cup at a time until smooth.
- Scrape down the bowl. Add the hot chocolate packet, cocoa powder, and heavy cream. Beat until smooth and the frosting is light and fluffy.
- Transfer the frosting to a piping bag. Put the marshmallow fluff in another piping bag. Using a knife, cut a half-inch hole at the top of each cupcake to allow the marshmallow fluff to be piped in. Fill each cupcake to the top with marshmallow fluff and top with the frosting. Add mini marshmallows to decorate if desired.
Notes
- You can use any type of brewed coffee you have in your pantry.
- Try not to over-mix the batter.
