Hot Chocolate Cupcakes
Enjoy this hot chocolate cupcake recipe made with a moist cocoa cake with velvety texture topped with a pillowy marshmallow frosting and mini marshmallows.
Equipment
Ingredients
Hot Chocolate Cupcakes
- 1 cup Butter room temperature
- 2 cups White Granulated Sugar
- 2 Large Eggs egg whites separated from yolks
- 1 teaspoon Pure Vanilla Extract
- ½ cup Water
- ½ cup Cocoa Powder (4 ounces)
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Buttermilk
Marshmallow Frosting
- 2 Egg Whites
- 1 ½ cups White Granulated Sugar
- ¼ teaspoon Cream of Tartar
- ⅓ cup Water
- 1 teaspoon Pure Vanilla Extract
Toppings
- Mini Marshmallows
- Mini Candy Canes
Instructions
Hot Chocolate Cupcakes
- Preheat oven to 350℉. Place 24 cupcake liners in pans.
- In a large mixing bowl with a hand mixer or a stand mixer with the paddle attachment, cream together butter and sugar. Separate egg yolks and egg whites in two separate dishes. Reserve egg whites in a bowl. Add egg yolks, water, and vanilla to the mixing bowl. Sift together all dry ingredients. Add dry ingredients alternately with buttermilk, beating well after each addition.
- Using a whisk or hand mixer, whip egg whites on high speed until stiff peaks form. Gently fold into the chocolate cupcake batter.
- Add approximately 3 tablespoons of batter to each cupcake liner.
- Bake in the oven for 18-22 minutes until the tops of the cupcakes spring back when lightly touched or a toothpick inserted in the center comes out clean.
Marshmallow Frosting
- Bring 2" of water to a boil in a saucepan (or use a double-boiler for this step). Place a heat-proof bowl over the top of the saucepan. Add all of the marshmallow frosting ingredients to the bowl except vanilla and continuously whisk until sugar is dissolved and eggs become foamy.
- Add vanilla extract. Then, either use a hand mixer or a stand mixer to whip the mixture on high-speed into stiff glossy peaks, about 5 minutes.
- Use a Wilton 2A icing tip to create a soft swirled look on top of the cupcake. Add mini marshmallows and a mini candy cane for topping.
Nutrition
Calories: 236kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 169mgPotassium: 70mgFiber: 1gSugar: 30gVitamin A: 273IUCalcium: 30mgIron: 1mg