Hot Chocolate Cupcakes Recipe

Name: Hot Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup All-purpose Flour; 1/4 cups Unsweetened Cocoa Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 6 Tablespoons Unsalted Butter, Softened; 3/4 cups Granulated Sugar; 2 whole Large Eggs; 1 teaspoon Vanilla; 1/2 cups Milk; _____; FOR THE FROSTING:; 1/2 cups Unsalted Butter, Softened; 3 cups Powdered Sugar; 1 teaspoon Vanilla; 1/2 Tablespoons Unsweetened Cocoa Powder; 3 Tablespoons Milk; Marshmallows And Chocolate Shavings To Garnish

Servings: persons

FOR THE CUPCAKES:
1 cup All-purpose Flour
1/4 cups Unsweetened Cocoa Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
6 Tablespoons Unsalted Butter, Softened
3/4 cups Granulated Sugar
2 whole Large Eggs
1 teaspoon Vanilla
1/2 cups Milk
_____
FOR THE FROSTING:
1/2 cups Unsalted Butter, Softened
3 cups Powdered Sugar
1 teaspoon Vanilla
1/2 Tablespoons Unsweetened Cocoa Powder
3 Tablespoons Milk
Marshmallows And Chocolate Shavings To Garnish

1
Preheat oven to 350F. Line a jumbo muffin pan with 6 cupcake liners or you can also use 12 standard muffin cups.
2
In a medium bowl, combine flour, 1/4 cup cocoa, baking soda and salt. In a large bowl, beat 6 tablespoons butter and sugar until smooth. Beat in eggs and 1 teaspoon vanilla until fluffy. On low speed, beat in dry ingredients alternating with 1/2 cup milk, beginning and ending with dry ingredients.
3
Fill prepared liners 2/3 full with the batter. Bake at 350F for 20 minutes or until center is set. Remove cupcakes from pan and let cool.
4
For Frosting:
5
Beat 1/2 cups butter on medium speed until creamy. Slowly beat in powdered sugar until smooth. Add vanilla, cocoa and milk and mix until smooth.
6
Frost the cooled cupcakes and top with mini marshmallows and chocolate shavings.

1077

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup All-purpose Flour, 1/4 cups Unsweetened Cocoa Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Hot Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hot Chocolate Cupcakes

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