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Bite missing from a hot chocolate cupcakes.
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5 from 7 reviews

Hot Chocolate Cupcakes

These hot chocolate cupcakes are moist chocolate cupcakes baked with hot chocolate. It is topped with a gooey marshmallow and hot chocolate frosting.
Prep Time30 minutes
Cook Time19 minutes
Decorating Time1 hour
Total Time1 hour 49 minutes
Servings: 12 cupcakes
Calories: 384kcal
Author: Stephanie Rutherford

Ingredients

Cupcakes

  • 1 cup All-purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1/4 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 cup White granulated sugar
  • 1/3 cup Oil canola or vegatable
  • 2 Large eggs room temperature
  • 2 tsp Pure vanilla extract
  • 1/2 cup  Lifeway Kefir Plain Whole Milk room temperature
  • 1/2 cup Hot water
  • 2 TBSP Hot chocolate mix without marshmallows
  • 12 Marshmallows

Hot Chocolate Frosting

  • 1 cup Unsalted butter slightly cold
  • 3 cups Powdered sugar sifted
  • 1/4 cup Cocoa powder
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt
  • 7 TBSP Heavy cream
  • 1/3 cup Hot chocolate mix
US - Metric

Instructions

Cupcakes

  • Preheat the oven to 350°F. Line a 12 cup muffin tin with muffin liners.
  • In a mixing bowl, sift the flour and cocoa powder together. Add in sugar, baking powder, baking soda, and salt. Whisk together.
    1 cup All-purpose flour, 1/2 cup Dutch process cocoa powder, 1/4 tsp Baking soda, 1 tsp Baking powder, 1/2 tsp Salt, 1 cup White granulated sugar
  • In a small pan over medium-low heat, heat the water and hot chocolate mix. Heat until hot and steaming.
    1/2 cup Hot water, 2 TBSP Hot chocolate mix
  • In a separate mixing bowl, whisk the Kefir milk, oil, vanilla, and eggs. Very slowly whisk in the hot chocolate. Pour the wet ingredients into the dry ingredients. Whisk until just combined.
    1/3 cup Oil, 2 Large eggs, 1/2 cup  Lifeway Kefir Plain Whole Milk, 2 tsp Pure vanilla extract
  • Fill the cupcake liners 2/3rds full. Bake for 17 minutes.
  • Open the over, and top the cupcakes with marshmallows. Bake for 2 more minutes. Take out of the oven and flatten the marshmallows down.
    12 Marshmallows
  • Let the cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Cool completely before decorating.

Hot Chocolate Frosting

  • Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar and cocoa powder together.
    1 cup Unsalted butter, 3 cups Powdered sugar, 1/4 cup Cocoa powder
  • In a small pan over medium-low heat, mix the heavy cream and hot chocolate mix. Heat until the sugar melts and thickens slightly. Cool.
    7 TBSP Heavy cream, 1/3 cup Hot chocolate mix
  • Using a mixer, beat the butter on high for 2 minutes. Slowly add in the powdered sugar and cocoa powder. Add in the salt and vanilla.
    1/2 tsp Salt, 1 tsp Pure vanilla extract
  • Pour in the hot chocolate and mix on low until just combined. Switch to high and beat on high for 2-3 minutes.
  • Top the cupcakes with the frosting.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra TBSP of flour.
Pull out dairy ingredients 2 hour before baking.

Nutrition

Calories: 384kcal | Carbohydrates: 70g | Protein: 3g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 314mg | Potassium: 106mg | Fiber: 2g | Sugar: 24g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg