Description
These Hot Cocoa Cupcakes bring cozy hot chocolate flavor into a rich, moist cupcake. Topped with marshmallow frosting and mini marshmallows, they’re perfect for winter treats, parties, or holiday baking.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup hot water or hot coffee
Mini marshmallows or chocolate syrup for topping
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large mixing bowl, beat together the granulated sugar, brown sugar, and oil until smooth. Add the eggs and vanilla extract and mix until combined. Stir in the sour cream.
4. Gradually add the dry ingredients to the wet, mixing just until no streaks of flour remain. Slowly stir in the hot water or coffee until the batter is smooth.
5. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes or until a toothpick comes out clean. Let cool completely before frosting.
Notes
Make sure your eggs are at room temperature for better mixing.
For a richer flavor, use hot coffee instead of water.
Don’t overmix the batter to keep the cupcakes soft and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 21g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Hot cocoa cupcakes, chocolate cupcakes, winter dessert