Hot Cocoa Cupcakes

Hot Cocoa Cupcakes are a delightful twist on the classic winter drink, combining the rich, comforting flavors of hot cocoa into a fun dessert. Perfect for any occasion, these cupcakes are simple to make and can be customized to suit your taste. With a soft chocolate base and topped with fluffy marshmallows, they are sure to bring a smile to your face.

Recipe Information

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 190
Protein: 3g
Carbohydrates: 27g
Fat: 8g
Fiber: 1g
Sugar: 14g
Sodium: 150mg

Why Make Hot Cocoa Cupcakes

These Hot Cocoa Cupcakes are not only delicious but also versatile. They are a fantastic choice for winter celebrations, birthday parties, or just a cozy night at home. Packed with the classic flavors of cocoa and topped with adorable mini marshmallows, this recipe is sure to impress. Plus, they are a great way to get kids involved in baking, making them perfect for family activities.

How to Make Hot Cocoa Cupcakes Step by Step

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 cup mini marshmallows

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Add the dry ingredients alternately with sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in half of the mini marshmallows gently into the batter.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove cupcakes from the oven and immediately press a few remaining mini marshmallows into the tops while still warm.
10. Allow cupcakes to cool completely before frosting or serving.

How to Serve Hot Cocoa Cupcakes

Serve your Hot Cocoa Cupcakes with a dollop of whipped cream on top for extra indulgence. Pair them with a warm cup of hot cocoa or some vanilla ice cream for a festive dessert experience. They also make a great treat to bring to gatherings, alongside a simple fruit salad to balance the sweetness.

How to Store Hot Cocoa Cupcakes

To keep your Hot Cocoa Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, you can freeze them for up to three months. To reheat, microwave individual cupcakes for about 10-15 seconds until warmed through.

Expert Tips for Cooking Hot Cocoa Cupcakes

• Ensure your butter is softened to room temperature for the best blending results.
• Don’t overmix the batter; it should be just combined for the fluffiest texture.
• Use high-quality cocoa powder for a richer chocolate flavor.
• Experiment with different toppings, like chocolate ganache or peppermint frosting, for unique flavor twists.
• For added texture, try adding crushed candy canes or chocolate chips to the batter.

Delicious Variations of Hot Cocoa Cupcakes

• Add a sprinkle of cinnamon or a dash of cayenne pepper for a spiced version.
• Incorporate orange zest into the batter for a citrusy twist.
• Replace the marshmallows with caramel bits for a gooey surprise in the center.

Hot Cocoa Cupcakes are a delicious must-try for anyone who loves chocolate. They are easy to prepare and can be adapted to suit any taste preference. With a combination of rich flavors and a fluffy texture, these cupcakes will surely become a favorite in your dessert repertoire. Enjoy baking and indulging in these delightful treats!

Hot Cocoa Cupcakes

Delightful cupcakes combining the rich flavors of hot cocoa, perfect for any occasion with a soft chocolate base and topped with mini marshmallows.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 190

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder Use high-quality cocoa powder for better flavor.
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Wet Ingredients

• 0.5 cups unsalted butter, softened Ensure butter is softened to room temperature.
• 1 cups granulated sugar
• 2 large eggs Beat in one at a time.
• 1 teaspoon vanilla extract
• 0.5 cups sour cream
• 0.5 cups whole milk

Toppings

• 1 cups mini marshmallows Use for topping and mixing in the batter.

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Add the dry ingredients alternately with sour cream and milk, starting and ending with dry ingredients. Mix until just combined.
6. Gently fold in half of the mini marshmallows into the batter.
7. Divide the batter evenly among the cupcake liners.

Baking

1. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove cupcakes from the oven and press a few remaining mini marshmallows into the tops while still warm.
3. Allow cupcakes to cool completely before frosting or serving.

Notes

Serve with a dollop of whipped cream on top and pair with hot cocoa or vanilla ice cream. Store in a container for up to three days or freeze for longer storage.