Hot Chocolate Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 35

Cook Time: 16

Total Time: 51

Servings: cupcakes

Calories: 259kcal

Author: Becky Hardin - Easy Dessert Recipes

These Hot Chocolate Cupcakes are reminiscent of a classic cup of hot cocoa. Chocolate cupcakes with a marshmallow meringue frosting makes for a decadent and delicious winter-time treat!

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Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

Ingredients

For the Chocolate Cupcakes

½ cup whole milk 114 grams, room temperature
½ cup vegetable oil 100 grams
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
1 cup granulated sugar 200 grams
1¼ cups all purpose flour 150 grams
¼ cup unsweetened cocoa powder 21 grams
1 teaspoon baking powder 4 grams

For the Marshmallow Meringue Frosting

2 large egg whites 70 grams
½ cup granulated sugar 100 grams
¼ cup marshmallow fluff 64 grams, store-bought or homemade
1 teaspoon pure vanilla extract 4 grams

Instructions

For the Chocolate Cupcakes

Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.
½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
Add the granulated sugar and whisk to combine.
1 cup granulated sugar
Add the flour, cocoa, and baking powder. Whisk to combine.
1¼ cups all purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder
Divide the batter between the cupcake wells, filling each one about ⅔ of the way full.
Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the cupcakes to a wire rack and cool completely before icing.

For the Marshmallow Meringue Frosting

Bring a small pot of water to a simmer over medium heat.
Place a heatproof bowl over the simmering water and add the egg whites and sugar to the bowl. Whisk constantly until the sugar has dissolved and the egg mixture has reached 160°F on an instant-read thermometer, about 5 minutes.
2 large egg whites, ½ cup granulated sugar
Transfer the egg whites to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until stiff peaks form, about 5 minutes.
With the mixer on low speed, slowly add the marshmallow fluff and vanilla extract. Turn the mixer to high and whip until stiff peaks form again, about 3 minutes.
¼ cup marshmallow fluff, 1 teaspoon pure vanilla extract
Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired. Garnish with mini marshmallows or chocolate sprinkles.

Video

Notes

While I prefer to use whole milk for a richer flavor, you can use any milk you like, including plant-based milk.
Use any neutral oil, such as canola or coconut, in place of the vegetable oil, or try melted butter!
For gluten-free cupcakes, use a gluten-free 1:1 baking flour in place of the all-purpose.
Feel free to use whatever unsweetened cocoa powder you have on hand.
In the frosting, you can use store-bought or homemade marshmallow fluff.
Take care not to overmix the cupcake batter, as this will lead to dense, dry cupcakes.
Let the cupcakes cool completely before frosting; otherwise, the frosting will melt off.
Cook the egg whites over a double boiler to help the sugar dissolve and keep the whites from cooking before they reach the desired temperature.
If you don't have a piping tip set, cut the corner off of a Ziplock bag and use that to pipe the icing.
Do not leave these cupcakes out at room temperature for more than 6 hours!

Storage: Store hot chocolate cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition