Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, beaten 1 teaspoon pure vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder Pinch of salt 8 ounces semisweet chocolate chips, melted and cooled slightly (optional) Directions: Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a medium bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. In another medium bowl, whisk together flour, baking powder and salt. Add dry ingredients to wet ingredients; mix until well blended. Mix in chocolate chips if desired. Pour batter into prepared pan; smooth top with a spoon or your hands. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before serving warm.
Hot Cocoa Cupcakes
This tasty recipe makes deliciously rich and moist chocolate cupcakes! Then they’re topped with an amazing frosting, filled with marshmallow fluff and vanilla flavoring. You can have fun with toppings and use mini marshmallows, one large marshmallow, or mini chocolate chips. They are sure to be a hit at holiday gatherings too! These cupcakes are perfect for Christmas, or any holiday gathering. But of course, they make a great substitute for hot cocoa during the warmer months too.
How to Make Hot Chocolate Cupcakes
Make the chocolate cupcake batter, and fill the lined cupcake tin. Bake and transfer to a wire rack to cool to room temperature. Whisk egg whites and sugar to make the base for the frosting, then add in the marshmallow fluff and vanilla, mixing to create stiff peaks (like a meringue). Frost cupcakes once they’ve cooled, then decorate as desired!
Ingredient Notes
Milk: Adds moisture to the cupcakes. I’m using whole milk, but use whatever kind you like. Vegetable Oil: Adds richness to the cupcakes. Eggs: Whole eggs bind the cupcake batter together, while egg whites are used to make the meringue. Vanilla: Enhances the flavor of the cocoa in the cupcakes and adds a bit of classic vanilla marshmallow flavor to the meringue. Sugar: Sweetens both the cupcakes and the meringue. Flour: Gives the cupcakes structure so they aren’t too soft– make sure to measure using the spoon and level method. Cocoa: I’m using dark cocoa in this recipe but any kind will work (as long as it’s baking cocoa). Baking Powder: Helps the cupcakes rise. Marshmallow Fluff: Adds classic marshmallow flavor to the meringue.
Recipe Tips and Tricks
If you don’t have a piping bag or piping kit to apply your marshmallow frosting, you can make one out of a large Ziploc bag or a large freezer bag. I hope you enjoy this delicious hot chocolate cupcake recipe. I’m curious to know how you plan to decorate them. Let me know in the comments below—and don’t forget to rate and review! Frosted hot chocolate cupcakes can be left at room temperature for up to 6 hours. Beyond 6 hours, these cupcakes need to be refrigerated.
Sprinkle hot cocoa mix over top Top with mini marshmallows Sprinkle with crushed candy canes Drizzle with hot fudge sauce
If you make this recipe be sure to leave us a comment or rating. Enjoy!
