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.
Ingredients
Scale
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
Instructions
- Warm the oven to 350°F for convection or 325°F for conventional settings. Position cupcake liners in muffin tins.
- 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.
- 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.
- 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.
- 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