Hot Chocolate Cupcakes

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Please welcome back Melanie from Garnish and Glaze as she shares this Hot Chocolate Cupcakes recipe! Don’t forget to show her lovely blog some love!

We had our first real snowfall this last week which of course means we built our first snowman, had our first snowball fight,… and then drank hot chocolate and ate these yummy Hot Chocolate Cupcakes.

Don’t you just love winter?! Well, certain aspects of it like the gorgeous blanket of snow, sledding, all the goodies, cuddling up next to the fire with a cup of hot chocolate… The icey roads and negative degree weather isn’t fun but at least is doesn’t last forever.

While these Hot Chocolate Cupcakes are more of a wintery treat, you can definietly make and eat them all year round… and you’ll want to! Not only are they delicious but they are so easy to throw together! You only need one mixing bowl for the cake and to frost them you just dip the tops in the icing. Sprinkle some teeny tiny marshmallows, add a squirt of whipped cream, and voila!

If you’re having a holiday party and setting up a hot chocolate bar these would be a great addition to it! I’m pretty confident everyone will love these moist rich chocolate cupcakes but especially those who don’t want a cup of frosting with their cake. They have just enough frosting to satify one’s sweet tooth.

What are you waiting for?  Go make these and cozy up next to the fireplace with a mug full of cake!

How to make

Hot Chocolate Cupcakes

Yield: 18

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Curl up next to the fireplace with these Hot Chocolate Cupcakes dipped in chocolate frosting, sprinkled with marshmallows, and topped with whipped cream.

Ingredients

For the Cupcakes:

• 1 3/4 cup flour
• 3/4 cup cocoa powder
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/2 teaspoon vanilla
• 1/2 cup hot water

For the Icing:

• 5 tablespoons butter
• 2 tablespoons cocoa powder
• 2 tablespoons milk
• 1 1/2 cups powdered sugar

For the Topping:

• 1/4 cup Mallow Bits
• Whipped cream

Directions

For the Cupcakes:

1. Preheat oven to 350 degrees F and line muffin tin with baking cups.
2. In the bowl of a stand mixer, mix flour, cocoa, sugars, baking powder, baking soda, and salt. Add the buttermilk, eggs, vegetalbe oil, and vanilla. Mix until smooth. Scrape bowl as needed. With the mixer on slow speed, add the hot water and mix until combined.
3. Use an ice cream scoop or 1/4 cup measuring cup to fill baking cups 2/3 full. Bake for 16-18 minutes or until toothpick comes out clean. Let cool in pan for 5 minutes and then move to a cooling rack to cool completely.

For the Icing:

1. Place butter, cocoa powder, and milk in a small sauce pan and cook over medium heat until butter is melted. Remove from heat and whisk in the powdered sugar until smooth.
2. Working one at a time, dip the tops of each cupcakes into the icing and immeiately sprinkle half the cupcake with Mallow Bits. (If the icing in the pot starts to dry and set up, just set it back on the stove for about 20 seconds while whisking until it thins again.) Let the icing set before adding the whipped cream. Serve immediately. (Wait to add the whipped cream until ready to serve. If you pipe the whipped cream on you’ll need to store the cupcakes in the fridge.)

Course : Dessert

Cuisine : American

Recipe by Melanie Dueck

Author: Melanie Dueck

Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).