Description
Indulgent hot chocolate cupcakes bring winter’s warmth to dessert tables with rich chocolate flavor and marshmallow frosting. Chocolate lovers will savor these sweet treats that combine comfort and elegance in each delightful bite.
Ingredients
Scale
- ¾ cup (150 grams) granulated sugar
- 1 cup (120 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113 grams) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- ¼ cup (60 ml) hot water
- 2 cups (200 grams) mini marshmallows
- ½ cup (113 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- ½ tsp vanilla extract
- 12 tbsps milk (as needed for consistency)
- Cocoa powder or grated chocolate (optional)
- Mini marshmallows or chocolate sprinkles
Instructions
- Preparation: Preheat the oven to 350F (175C) and line a muffin tin with cupcake liners, creating a warm and inviting baking atmosphere.
- Dry Ingredient Fusion: In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until completely smooth and lump-free.
- Wet Ingredient Harmony: In a larger bowl, thoroughly combine melted butter, eggs, milk, sour cream, and vanilla extract, blending until the mixture reaches a silky, uniform consistency.
- Batter Creation: Delicately fold the dry ingredients into the wet mixture, stirring with a gentle touch to prevent overmixing and maintain a light, airy texture.
- Liquid Enhancement: Incorporate hot water or hot chocolate into the batter, stirring carefully until the mixture transforms into a smooth, pourable consistency.
- Baking Process: Carefully fill cupcake liners two-thirds full, then place the muffin tin in the preheated oven and bake for 18-20 minutes, checking doneness with a toothpick that should come out clean.
- Cooling and Finishing: Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before adorning with a luxurious swirl of whipped cream, topped with mini marshmallows or a delicate cocoa powder dusting.
Notes
- Prevent Overmixing: Stir ingredients gently to maintain a light, fluffy texture and avoid dense, tough cupcakes.
- Temperature Matters: Use room temperature eggs and milk for smoother batter integration and more consistent baking results.
- Moisture Control: Add hot water or hot chocolate gradually to achieve the perfect batter consistency without making it too runny.
- Customize Toppings: Experiment with alternative garnishes like chocolate shavings, caramel drizzle, or crushed peppermint for unique flavor variations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg