Description
Rich chocolate cupcakes dripping with marshmallow hot chocolate frosting bring festive cheer to holiday gatherings. Delightful seasonal treats melt hearts with their warm, comforting flavors that invite seasonal joy.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
Liquid Ingredients:
- 1/2 cup hot milk
- 1/2 cup hot water or brewed coffee (optional for enhancing chocolate flavor)
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Topping Ingredients:
- 1 1/2 cups mini marshmallows
- Mini chocolate chips
- Crushed candy canes
- Sprinkles
- Chocolate drizzle
Instructions
- Orchestrate oven temperature to 350°F (175°C) and arrange cupcake liners within a 12-cup muffin tin, creating a foundation for delectable hot chocolate cupcakes.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a medium vessel, ensuring a harmonious blend of dry ingredients.
- Whisk granulated and brown sugars with vegetable oil in a spacious mixing bowl, incorporating eggs individually and infusing vanilla extract for depth of flavor.
- Gradually fold dry ingredients into the sugar mixture, interspersing with hot milk, creating a silky batter. Incorporate hot water or coffee to enhance the chocolate essence, stirring until achieving a smooth consistency.
- Distribute batter evenly among cupcake liners, filling approximately two-thirds full, then transfer to preheated oven and bake for 18-20 minutes until a toothpick emerges cleanly.
- Allow cupcakes to cool completely, transforming from warm treats to pristine canvases for frosting.
- Cream butter using an electric mixer until luxuriously smooth, gradually introducing powdered sugar while mixing at low speed, then elevate with heavy cream and vanilla extract until achieving a cloud-like texture.
- Artfully pipe or spread frosting across cooled cupcakes, embellishing with miniature marshmallows and optional decorative elements.
- Present immediately or preserve within an airtight container for optimal freshness, maintaining delectable quality for up to three days.
Notes
- Swap milk with non-dairy alternatives like almond or oat milk for a vegan-friendly version that still delivers rich, chocolatey goodness.
- Add a pinch of espresso powder to intensify the chocolate flavor without making the cupcakes taste like coffee.
- Use room temperature ingredients to ensure smoother batter and more even baking, preventing potential lumps or uneven texture.
- Gently fold ingredients to maintain air bubbles, creating lighter, fluffier cupcakes that melt in your mouth with each bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg