Description
These Hot Cocoa Cupcakes capture the cozy essence of a warm cup of cocoa in a delightful treat perfect for any occasion. Moist, chocolatey cupcakes are topped with a rich, creamy hot cocoa-flavored frosting and finished with a cute mini marshmallow for a comforting and festive dessert.
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/3 cup instant hot cocoa mix
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 12 mini marshmallows
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain to avoid overmixing.
- Add Boiling Water: Carefully stir in the boiling water; this will thin the batter and help create moist cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are done.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Make Frosting Base: Beat the softened unsalted butter in a large bowl until creamy and fluffy, creating a light base for the frosting.
- Add Dry Frosting Ingredients: Gradually incorporate the powdered sugar and instant hot cocoa mix, mixing well after each addition to avoid lumps.
- Add Cream and Vanilla: Add the heavy cream and vanilla extract to the frosting and beat until smooth, light, and pipeable, adjusting consistency as needed.
- Frost Cupcakes: Pipe or spread the prepared frosting onto the completely cooled cupcakes evenly.
- Decorate: Top each frosted cupcake with a mini marshmallow to complete the hot cocoa look and garnish.
Notes
- For a richer chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- Allow cupcakes to cool completely before frosting to prevent melting.
- You can toast the mini marshmallows lightly with a kitchen torch for an extra cozy effect.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot cocoa cupcakes, chocolate cupcakes, cocoa cupcakes, hot chocolate cupcakes, marshmallow cupcakes, dessert cupcakes
