Nothing says winter like Hot Chocolate... Yum! What is even better than just Hot Chocolate you may ask? Well, that would be my Delicious Hot Chocolate Cupcake Recipe! These cupcakes are loaded with chocolate, taste just like hot cocoa, and are fun to make with your family and friends.
Is there anything better than moist hot cocoa cupcakes that have simple ingredients, fluffy frosting and are so simple to make? These cupcakes are also perfect for your holiday parties!
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Ingredients
- Brewed coffee - enhances the chocolate flavor
- Vegetable oil - adds moisture to the cupcakes
- Baking soda - helps the cupcakes rise
- Vanilla extract - adds extra depth and flavor
- Unsweetened cocoa powder - provides the rich chocolate flavor
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 peppermint candies or even mini candy canes to the top of the frosted 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:
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, large eggs, coffee, and vanilla. Slowly add the dry ingredients to the wet ingredients. Whisking until just combined. Or on a low speed using an electric mixer.
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. Let the cupcakes cool 1-2 minutes before transferring them to a wire 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 cocoa mix, 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 and are extra tender.
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 creme to be piped into the center of each cupcake. Fill each cupcake to the top with marshmallow creme and pipe the frosting on the top of the cupcake. Add mini marshmallows to decorate if desired.
Storage
Store fully cooled and frosted cupcakes in an airtight container on the countertop for 3 days.
You can also freeze unfrosted fully cooled cupcakes. An easy way to freeze these cupcakes is wrap the cupcakes tightly in saran wrap and pop them in the freezer for up to 3 months. Bring to room temperature before serving.
Top Tip
Make sure your ingredients are at room temperature. This will ensure that everything mixes together properly.
FAQ
I like to use a large 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's the hardest part to be patient, but if you frost your cupcakes while they are warm the frosting will melt off. Let them cool completely before frosting.
That's ok! You can run it through a sifter to get out any of the lumps before you add it to the flour mixture.
Wait until the cupcakes have cooled for about 1-2 minutes. Then gently turn the pan on its side, and using a spatula, let the cupcake fall out onto the spatula. Place the cupcakes on a wire rack to cool for the remainder of the time.
Recipes You'll Love
📖 Recipe
Delicious Hot Chocolate Cupcakes
Equipment
- 1 Hand mixer or stand mixer
- Mixing bowls
- Spatula
- Whisk
- Cupcake liners
- Piping bag and Tip
- Cookie scoop
- 1 Muffin pan
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/Creme
- 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. Let the cupcakes cool 1-2 minutes before transferring them to a wire rack and allow them 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.
Nutrition
Are you still in the chocolate mood after baking a batch of my Delicious Hot Chocolate Cupcakes? Try my Hot Fudge Sauce Recipe. It might just be one of my favorite treats.