Dreamy Hot Chocolate Cupcakes Recipe: Sweet Winter Magic

Decadent chocolate cupcakes with hot chocolate flavors melt hearts faster than snow on a warm day.

These sweet treats bring winter comfort right to your plate.

Creamy cocoa swirls dance through soft, rich batter.

Fluffy frosting mimics marshmallow clouds atop each delightful cupcake.

Warm spices whisper memories of cozy evenings by the fireplace.

Each bite promises pure chocolatey indulgence that warms you from the inside out.

You’ll want to savor every single crumb of these irresistible winter delights.

FAQs

• Can I use regular milk instead of whole milk?

Yes, you can substitute whole milk with 2% or skim milk. The cupcakes will still be moist, but whole milk provides a richer flavor.

• Is it necessary to use sour cream in the recipe?

Sour cream helps create a tender, soft texture in the cupcakes. If you don’t have sour cream, you can replace it with Greek yogurt for similar results.

• How do I know when the cupcakes are fully baked?

Gently press the top of a cupcake – it should spring back and not leave an indentation. You can also insert a toothpick in the center; it should come out clean or with just a few crumbs.

Hot Chocolate Cupcakes – Why They’re Irresistible

• These cupcakes deliver rich chocolate flavor with minimal kitchen effort, perfect for satisfying sudden dessert cravings.
• Delightful treat that brings everyone together, from kids to adults, with its playful hot chocolate theme and marshmallow topping.
• Surprisingly simple recipe that looks and tastes gourmet, making you seem like a professional baker without complicated techniques.
• Ideal for cozy gatherings, birthday parties, or holiday events, these cupcakes transform an ordinary day into something special.

Ingredients for Hot Chocolate Cupcakes

• All-Purpose Flour: A core ingredient that provides structure and texture to the cupcakes.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cupcake base.
• Sugar: Adds sweetness and helps create a tender crumb in the cupcakes.
• Baking Soda: Helps the cupcakes rise and creates a light, soft texture.
• Salt: Enhances the overall flavor and balances the sweetness.

• Vegetable Oil: Keeps the cupcakes moist and tender with a smooth texture.
• Eggs: Bind the ingredients together and provide structure to the cupcakes.
• Sour Cream: Adds moisture and creates a rich, tangy flavor profile.
• Milk: Helps to thin the batter and create a smooth consistency.

• Butter, Powdered Sugar: Create a classic, creamy frosting base with a smooth texture.
• Marshmallow Fluff, Vanilla Extract: Add sweetness and aromatic flavor to the frosting.
• Marshmallows, Hot Chocolate Sauce: Provide a delightful topping that complements the cupcake theme.

What You’ll Need for Cupcake Baking

• Muffin Tin: Standard 12-cup pan for perfectly shaped cupcakes.
• Electric Mixer: Helps beat butter and mix frosting smoothly.
• Whisk: Essential for combining dry ingredients and creating lump-free batter.
• Measuring Cups/Spoons: Precise measurements ensure recipe success.
• Cupcake Liners: Prevents sticking and adds cute presentation.
• Mixing Bowls: For combining ingredients and preparing different components.
• Spatula: Helps scrape batter and fold ingredients gently.
• Cooling Rack: Allows cupcakes to cool evenly without getting soggy.

How to Bake Hot Chocolate Cupcakes

Step 1: Warm Up the Oven

Preheat your oven to 350°F for convection or 325°F for conventional ovens.

Grab your muffin tin and line it with cute cupcake liners that will make your treats look extra special.

Step 2: Create the Delicious Base

Grab a large mixing bowl and whisk together your dry ingredients until they’re perfectly blended.

Pour in the oil, crack in the eggs, and add the sour cream and milk.

Stir everything until the batter becomes smooth and silky, with no lumps in sight.

Step 3: Fill and Bake the Cupcakes

Carefully spoon the batter into the cupcake liners, filling each about two-thirds full.

This gives your cupcakes room to rise and become beautifully fluffy.

Slide the tin into the preheated oven and bake for 16-18 minutes.

They’re ready when they spring back when gently touched.

Once done, remove and let them cool completely on a wire rack.

Step 4: Whip Up the Creamy Frosting

In a clean mixing bowl, beat the butter until it becomes light and fluffy.

Gradually add the powdered sugar, mixing until it’s smooth and creamy.

Fold in the marshmallow fluff and vanilla, creating a dreamy, cloud-like frosting that will make everyone’s mouth water.

Step 5: Dress Up and Decorate

Prepare a luscious hot chocolate sauce to drizzle over the cupcakes.

Generously frost each cupcake with the marshmallow frosting.

Top with a drizzle of hot chocolate sauce and sprinkle some marshmallows for that ultimate cozy, indulgent touch.

Get ready to wow everyone with these irresistible hot chocolate cupcakes!

Cupcake Tips for the Best Results

• Add an extra tablespoon of sour cream to keep cupcakes incredibly soft and tender.
• Avoid overmixing batter to ensure cupcakes rise evenly and maintain a light texture.
• Use high-quality cocoa powder and consider adding a splash of espresso for deeper, richer taste.
• Chill butter slightly before beating to create a smoother, more stable marshmallow frosting.
• Adjust marshmallow fluff quantity to balance the overall sweetness of the cupcakes.

Cupcake Flavor Ideas to Try

• Dairy-Free Delight: Swap dairy milk with almond or oat milk. Replace sour cream with coconut yogurt. Use vegan butter for frosting to create a plant-based version.
• Gluten-Free Goodness: Substitute all-purpose flour with gluten-free flour blend. Ensure all other ingredients are certified gluten-free. Maintain same baking instructions and measurements.
• Mexican Chocolate Remix: Add ground cinnamon and a pinch of cayenne to dry ingredients. Use dark chocolate in hot sauce for deeper flavor. Top with chili-spiced marshmallows for extra kick.
• Mocha Chocolate Craving: Mix instant espresso powder into cake batter. Replace vanilla extract with coffee extract. Drizzle chocolate-coffee sauce instead of traditional hot chocolate sauce.

Presenting Hot Chocolate Cupcakes

• Cozy Mug Magic: Serve cupcakes nestled in oversized mugs filled with extra hot chocolate for a whimsical, comforting presentation.
• Marshmallow Mountain: Top each cupcake with a towering pile of toasted marshmallows, creating a delightful winter wonderland effect.
• Chocolate Drizzle Delight: Generously pour warm chocolate sauce over frosted cupcakes, allowing it to cascade down the sides for an indulgent look.
• Festive Sprinkle Surprise: Dust cupcakes with cocoa powder, crushed candy canes, or chocolate shavings for an extra touch of seasonal charm.

How to Store Hot Chocolate Cupcakes

• Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Wrap individually in plastic wrap to prevent drying out.
• Place unfrosted cupcakes in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before frosting.
• Keep unfrosted cupcakes in a sealed container at room temperature for 2 days. Avoid direct sunlight or heat sources.
• Warm refrigerated cupcakes briefly in the microwave for 10-15 seconds. For frozen cupcakes, thaw completely before gently warming to maintain moisture and texture.

Hot Chocolate Cupcakes Recipe

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4.9 from 26 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Rich chocolate cupcakes celebrate hot cocoa’s comforting essence with moist, deeply flavored layers. Marshmallow frosting and chocolate drizzle complete this indulgent dessert that connects nostalgia and sweet pleasure.

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Ingredients

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Main Ingredients:

• 1 1/4 cup (296 ml) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) sour cream
• 1/2 cup (120 ml) milk, room temperature

Leavening and Seasoning Ingredients:

• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup (120 ml) vegetable oil

Frosting and Flavoring Ingredients:

• 1 cup (227 g) unsalted butter, room temperature
• 2 1/2 cups (300 g) powdered sugar
• 1 cup marshmallow fluff
• 1 teaspoon vanilla extract
• 2 packets hot chocolate powder
• 2 tablespoons (30 ml) hot water

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Instructions

1. Warm the oven to 350°F for convection or 325°F for conventional settings. Position cupcake liners in muffin tins.
2. Combine all dry ingredients thoroughly in a mixing bowl. Incorporate liquid components including oil, eggs, sour cream, and milk. Blend until mixture achieves a silky, uniform consistency.
3. Distribute batter evenly into cupcake liners, filling approximately two-thirds of each cavity. Bake for 16-18 minutes, ensuring the tops spring back when gently touched. Allow cupcakes to cool completely at room temperature.
4. Cream butter until light and airy using an electric mixer. Gradually integrate powdered sugar, then fold in marshmallow fluff and vanilla extract, creating a smooth, spreadable frosting.
5. Prepare hot chocolate drizzle sauce. Generously pipe or spread frosting onto cooled cupcakes. Embellish with warm chocolate sauce and sprinkle mini marshmallows on top for a decadent finishing touch.

Notes

• Swap out regular milk for plant-based alternatives like almond or oat milk to create dairy-free cupcakes that still taste rich and delicious.
• Use gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities without compromising texture or flavor.
• Ensure ingredients are at room temperature to help create a smoother, more consistent batter that rises evenly during baking.
• Store cupcakes in an airtight container at room temperature for maximum freshness, consuming within 2-3 days for optimal taste and texture.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 380
• Sugar: 40 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg