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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.