Description
Indulgent chocolate cupcakes merge classic hot cocoa comfort with rich dessert magic. Marshmallow frosting crowns each cupcake, delivering sweet winter warmth that delights chocolate enthusiasts seeking a nostalgic treat.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup unsalted butter
Liquid Ingredients:
- 1 cup milk
- 1/4 cup hot chocolate mix
- 2 tsp vanilla extract
Leavening and Binding:
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners, creating a perfect staging ground for your decadent hot chocolate cupcakes.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl, ensuring a smooth and lump-free dry ingredient blend.
- In a separate bowl, cream together butter and sugar until light and fluffy, creating a rich and smooth base for your cupcake batter.
- Incorporate eggs one at a time into the butter mixture, mixing thoroughly after each addition to maintain a consistent texture.
- Whisk hot chocolate mix into milk until completely dissolved, creating a rich liquid infusion that will enhance the chocolate flavor profile.
- Alternately fold the dry ingredients and milk mixture into the butter mixture, gently combining until just incorporated to prevent overmixing.
- Stir in vanilla extract, providing a subtle depth of flavor to complement the chocolate essence.
- Carefully distribute the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating perfectly baked cupcakes.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Achieve a richer chocolate flavor by using high-quality cocoa powder and hot chocolate mix for an intensified taste experience.
- Prevent dry cupcakes by carefully measuring ingredients and avoiding overmixing, which can develop tough gluten and reduce moisture.
- Enhance versatility by substituting dairy milk with almond, oat, or coconut milk for a dairy-free version that maintains the cupcakes’ decadent texture.
- Elevate the presentation by dusting with marshmallow powder or topping with a mini marshmallow for a classic hot chocolate-inspired finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg