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Hot Chocolate Cupcakes Recipe

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4.7 from 146 reviews

These Hot Chocolate Cupcakes are a delightful treat combining rich cocoa flavor with a fluffy, moist texture. Topped with a luscious whipped cream frosting, they offer a perfect balance of sweetness and creaminess in every bite, ideal for chocolate lovers looking for an easy-to-make dessert.

Ingredients

Cupcakes

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 6 tablespoons hot cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup hot water

Whipped Cream Frosting

  • 1 1/4 cups heavy whipping cream
  • 1 1/4 cups confectioners’ sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners to ensure easy removal and clean baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, hot cocoa powder, baking powder, baking soda, and salt. Mixing well will help distribute the leavening agents evenly and prevent lumps.
  3. Prepare Wet Ingredients: In a separate medium bowl, whisk together the large egg, milk, melted butter, and hot water until the mixture is smooth and uniform.
  4. Combine Mixtures: Gradually add the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer or by hand with a spatula until just combined. Avoid overmixing to keep the batter light; the batter will be thin.
  5. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool Cupcakes: Allow the cupcakes to cool in the muffin tin for about 5 minutes to set, then transfer them to a wire rack to cool completely. Cooling fully is crucial before frosting to prevent melting.
  7. Make Whipped Cream Frosting: In a chilled large mixing bowl, combine the heavy whipping cream and confectioners’ sugar. Beat on medium-high speed with an electric mixer until stiff peaks form. Be careful not to overbeat to avoid a lumpy texture.
  8. Frost the Cupcakes: Once cupcakes are completely cool, pipe or spread a generous amount of whipped cream frosting atop each cupcake. Optionally, garnish with miniature marshmallows, chocolate shavings or curls, or a light dusting of cocoa powder for added texture and appeal.
  9. Serve or Store: Serve your Hot Chocolate Cupcakes immediately to enjoy their fresh flavor, or store them in an airtight container in the refrigerator for up to 3 days.

Notes

  • Ensure cupcakes are completely cool before frosting to prevent the whipped cream from melting.
  • Use chilled bowls and beaters when whipping the cream to help it thicken faster and more easily.
  • For added flair, consider sprinkling cocoa powder or mini chocolate chips on top of the frosting.
  • If you prefer a firmer frosting, stabilize the whipped cream with a small amount of gelatin according to package instructions.
  • This recipe yields 12 cupcakes, perfect for small gatherings or family treats.

Find it online: https://forkvista.com/hot-chocolate-cupcakes-recipe/