Description
Warm Hot Cocoa Cupcakes bring winter’s comfort to dessert lovers with rich chocolate flavor. Homemade marshmallow frosting crowns these delightful treats, offering comfort in each delectable bite you’ll savor.
Ingredients
Scale
- 4 large egg whites
- 1 cup (200 grams) granulated sugar
- 1 cup (120 milliliters) whole milk
- 1 cup (120 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 milliliters) hot water or brewed coffee
- ½ cup (120 milliliters) unsalted butter (1 stick), softened
- ½ cup (50 grams) unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp cream of tartar
- ¼ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- Mini marshmallows
- Shaved chocolate or chocolate curls
- Dusting of cocoa powder
Instructions
- Oven Preparation: Set oven to 350°F (175°C) and line muffin tin with cupcake liners.
- Dry Ingredient Composition: Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl, ensuring smooth, lump-free mixture.
- Wet Ingredient Fusion: Cream butter and sugar until fluffy, then integrate eggs one at a time, blending thoroughly after each addition. Mix in vanilla extract for enhanced flavor depth.
- Batter Development: Alternately fold dry ingredients and milk into the butter mixture, creating a silky, well-incorporated batter. Gently stir in hot water or coffee to achieve perfect consistency.
- Baking Process: Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean.
- Cooling and Resting: Remove cupcakes from oven and transfer to a wire rack, allowing complete cooling before frosting.
- Marshmallow Frosting Creation: Combine egg whites, sugar, and cream of tartar in a heatproof bowl. Place over simmering water, whisking until sugar dissolves and mixture reaches 160°F.
- Frosting Refinement: Transfer mixture to stand mixer, whip on high speed until stiff, glossy peaks form. Blend in vanilla extract for final flavor enhancement.
- Decoration and Finishing: Generously pipe or spread marshmallow frosting over cooled cupcakes. Garnish with mini marshmallows, chocolate curls, or a delicate cocoa powder dusting for an elegant presentation.
Notes
- Measure Ingredients Precisely: Use exact measurements for consistent texture and taste, especially with cocoa powder and flour.
- Control Water Temperature: Add hot water or coffee gradually to prevent batter from becoming too thin or developing uneven consistency.
- Check Oven Calibration: Verify actual oven temperature with a separate thermometer to ensure accurate baking and prevent over or undercooking.
- Manage Marshmallow Frosting Stability: Whip egg whites to stiff peaks carefully, watching temperature to maintain perfect glossy texture without deflating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 218
- Sugar: 20 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 57 mg