Hot Chocolate Cupcakes

Extra festive, perfectly chocolate-y, sweet, and SO. DELICIOUS. These decadent Hot Chocolate Cupcakes are the perfect way to celebrate the holiday season!

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: cupcakes

Calories: 248kcal

Ingredients

Cupcakes

1 cup cake flour
3 Tablespoons natural process cocoa powder
1 package hot cocoa mix
⅔ teaspoon baking powder
⅓ teaspoon baking soda
⅓ teaspoon salt
⅓ cup unsalted butter room temperature
⅔ cup granulated sugar
2 large eggs room temperature
¾ cup whole milk room temperature
1½ teaspoon vanilla extract

Frosting

½ cup salted butter room temperature
2 cups powdered sugar sifted
½ cup natural process cocoa powder sifted
⅓ cup whole milk room temperature
1 teaspoon vanilla extract
Mini marshmallows optional

Instructions

Cupcakes

Heat oven to 350℉/177℃.
Line muffin tins with baking papers, or spray with baking spray. Set aside.
In a medium bowl, whisk together flour, cocoa powder, cocoa mix, baking powder, baking soda, and salt. Set aside.
With an electric mixer, beat butter and sugar until light and fluffy, 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Mix in dry ingredients alternately with milk, beginning and ending with the dry ingredients.
Use a 3 Tablespoon scoop to portion batter into prepared muffin tins.
Bake for 15-20 minutes, or until done.

Frosting

With an electric mixer, beat butter, powdered sugar, and cocoa powder until combined, about 1-2 minutes.
Add milk and vanilla.
Beat until light and fluffy, about 2-3 minutes.
Frost cool cupcakes, using about 1½ Tablespoons of frosting per cupcake.
Top with mini marshmallows, if desired.

Notes

How To Store:

If you have cupcakes leftover, the best way is to definitely refrigerate them! If placed in a lidded and airtight container, the cupcakes should last up to a week.

Easy Substitutions:

If you don’t have cake flour, you can make your own! Measure out 2 cups of all purpose flour and place in a glass bowl. Remove 4 Tablespoons and then add 4 Tablespoons of corn starch. Whisk until well combined.
Salted butter can be substituted for the unsalted in the cupcakes with no adjustments.
Unsalted butter can be substituted for the salted in the frosting if you add ⅛ teaspoon salt.

Our Best Tips For These Cupcakes:

Remember to allow your butter, eggs, and milk time to come to room temperature before mixing the batter.
Room temperature is about 70℉/21℃.
1 package of hot cocoa mix is equal to 1 ounce.
When making the batter, be very careful not to over mix!
We recommend using a large cookie scoop to ensure that each cupcake is equal in size and not over-filled or under-filled.
If you’re unsure the cupcakes are baked, you can use a cake tester or tooth pick. If it comes out clean, the cupcakes are done!
Let the cupcakes cool COMPLETELY before filling and frosting them.

Nutrition