Delicious Homemade Hot Chocolate Cupcakes Recipe

What in the Christmas cupcakes do we have going on here? I love everything about these homemade hot chocolate cupcakes! If you are a fellow hot chocolate fan I’m willing to bet you are going to enjoy these.

Delicious Homemade Hot Chocolate Cupcakes Recipe

Alrighty, let’s get everything we need to start making these homemade hot chocolate cupcakes.

You’ll Need:

Cupcake Ingredients:

• 1 cup all-purpose flour
• 1 tsp. cinnamon
• 3/4 tsp. baking soda
• 1/2 tsp salt
• 1/2 cup hot water
• 1/2 cup cocoa powder
• 6 TBSP butter, room temperature
• 3/4 C sugar
• 1 large egg
• 1/4 cup vegetable oil
• 1 tsp. vanilla extract

Frosting Ingredients:

• 2 C powdered sugar
• 1/2 cup unsalted  butter, room temperature
• 3 TBSP whipping cream
• 1/2 teaspoon peppermint extract
• 1 bag mini marshmallows
• 1 C mini chocolate chips
• 1 C crushed peppermint candy
• 1 bag small candy canes

Let’s get started on this delicious homemade hot chocolate cupcake recipe:

Cupcake Directions:

• Preheat the oven to 350 degrees and prepare your cupcake pan by adding the liners.
• Using a medium-sized bowl, combine flour, baking soda, and cinnamon and whisk together.  Set the mixture aside for later.
• In a small to medium mixing bowl, add hot water and cocoa, whisk together, and set the bowl aside for later.
• Using a stand mixer or an electric hand mixer, cream the butter and sugar until it reaches a light and fluffy texture.
• Mix the egg, vegetable oil, and vanilla until well combined.
• Add the flour mixture and alternate with the hot cocoa mix until there are no lumps.
• Using a large ice cream scoop, scoop the batter into the lined cupcake tins until they are 3/4 full.
• Bake at 350 degrees for 20–25 minutes, or until an inserted toothpick comes out clean.
• Remove from oven allowing cupcakes to cool in a cupcake pan for 10 minutes.  Remove the cupcakes from the pan and place them on a wire rack so they can cool completely before frosting.

Frosting Directions:

• Cream the butter, peppermint extract, and powder sugar until the mixture is light and creamy.  If the mixture doesn’t cream, you can add a few drops of heavy whipping cream until the mixture creams.
• Test the frosting and see whether it can hold a stiff peak or not.  You can do this with a spoonful of frosting in the spoon upside down.  If the frosting stays on your spoon, it’s good to go; if not, it’s not ready yet!
• If the frosting will not hold a stiff peak, add more powder sugar, 1/2 cup at a time.  Mix well; it should hold a stiff peak if not repeated until it does.
• Scoop frosting into a pastry bag and twist the open end of the bag to push the frosting to the tip of the bag.  Start frosting each cupcake by starting on the outside edge of the cupcake and working to the center.
• Sprinkle chocolate chips and marshmallows on top of the frosted cupcake.
• You can add crushed peppermint candy on top of the cupcake, and if it’s close to the holidays, add a small candy cane for fun. (optional)

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Delicious Hot Chocolate Cupcakes Recipe

Rating: 5.0/5

( 1 voted )

Serves: 12 Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 500 calories 10 fat

Ingredients

• Cupcake
• 1 Cup all-purpose flour
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 Cup hot water
• 1/2 Cup cocoa powder
• 6 TBSP butter, room temp
• 3/4 Cup sugar
• 1 large egg
• 1/4 Cup vegetable oil
• 1 tsp vanilla extract
• Frosting:
• 2 cups powdered sugar
• 1/2 cups unsalted  butter, room temp
• 3 TBSP whipping cream
• 1/2 tsp peppermint extract
• 1 bag mini marshmallows
• 1 cup mini chocolate chips
• 1 cup crushed peppermint candy
• 1 bag small candy canes.

Instructions

Cupcake Directions:

Preheat the oven to 350 degrees. Line a cupcake tin with paper cupcake liners.

Whisk flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.

Whisk hot water and cocoa powder in a small bowl.  Set aside.

Using a stand mixer, cream together butter and sugar until light and fluffy.

Mix the egg, vegetable oil, and vanilla until well combined.

Add in the flour mixture and alternate with the hot cocoa mix until there are no lumps.

Using a large ice cream scoop, scoop the batter into the lined cupcake tins until they are 3/4 full.

Bake at 350 degrees for 20–25 minutes, or until an inserted toothpick comes out clean.

Remove from oven, allowing cupcakes to cool in the cupcake pan for 10 minutes.

Take out the cupcake pan and place individual cupcakes on a wire rack to cool completely.

Frosting Directions:

Cream the butter, peppermint extract, and powdered sugar until it looks light and creamy.

If it doesn't cream, add several drops of the heavy whipping cream until it creams.

Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon, it is ready; if not, then.

Add more powder sugar, 1/2 cup at a time.  Mix well.

If ready, scoop the frosting into a pastry bag with a round tip.

Twist the open end of the pastry bag to push the frosting to the tip.

Start by frosting the outside edge of the cupcake, working to the center of the cupcake.

Push mini marshmallows onto the frosting.

Add mini chocolate chips to the frosting.

Sprinkle the crushed peppermint on top of the frosted cupcake.

Add a small candy cane to the side of the cupcake, with the top of the candy cane sticking into the frosting.

Notes

Recipe created by Krista and team for us.

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