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Hot Chocolate Cupcakes Recipe

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4.9 from 26 reviews

These Hot Chocolate Cupcakes are a delightful treat combining rich cocoa flavor with moist, tender cake and a fluffy whipped cream frosting. Perfect for any occasion, they deliver the comforting taste of hot chocolate in cupcake form.

Ingredients

Cupcake Batter

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 6 tablespoons hot cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup hot water

Whipped Cream Frosting

  • 1 1/4 cups heavy whipping cream
  • 1 1/4 cups confectioners’ sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, hot cocoa powder, baking powder, baking soda, and salt to ensure an even mixture.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the egg, milk, melted butter, and hot water until smooth and well combined.
  4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients. Mix gently on low speed or fold by hand just until combined. The batter will be thin; avoid overmixing.
  5. Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 22 minutes or until a toothpick inserted comes out clean.
  6. Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  7. Prepare Frosting: In a chilled large bowl, beat heavy cream and confectioners’ sugar on medium-high speed until stiff peaks form. Take care not to overbeat.
  8. Frost Cupcakes: Once cool, frost each cupcake generously with the whipped cream. Optionally, garnish with miniature marshmallows, chocolate shavings, or a dusting of cocoa powder.
  9. Serve or Store: Serve immediately or store appropriately for future enjoyment.

Notes

  • Ensure cupcakes are completely cool before frosting to prevent the whipped cream from melting.
  • Use chilled bowls and beaters when making whipped cream for better volume and texture.
  • For extra decoration, top with chocolate curls or a sprinkle of cocoa powder.
  • Store cupcakes in the refrigerator due to the whipped cream frosting; consume within 2-3 days for best freshness.
  • To soften unsalted butter quickly, gently melt it but avoid overheating.

Find it online: https://mealsbykate.com/hot-chocolate-cupcakes-recipe/