Hot Chocolate Cupcakes

Hot Chocolate Cupcakes are a delightful treat that combines the rich flavors of chocolate with the warmth of hot cocoa. These cupcakes are perfect for cozy evenings, holiday celebrations, or any time you crave something sweet. Topped with fluffy homemade marshmallows and drizzled with hot fudge sauce, they bring all the joys of hot chocolate into a delightful cupcake form.

Why Make This Recipe

Making Hot Chocolate Cupcakes is not just about enjoying a delicious dessert; it’s also a wonderful experience. This recipe allows you to create something comforting and special from scratch. The rich chocolate flavor paired with the creamy frosting and soft marshmallows makes these cupcakes an enjoyable treat for both kids and adults. Whether you’re baking for a party or a simple family gathering, these cupcakes will surely impress everyone!

How to Make Hot Chocolate Cupcakes

Ingredients:

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon espresso powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup brewed coffee
1 tablespoon white vinegar
2 teaspoons vanilla extract
1/2 cup canola oil
2 tablespoons unsalted butter
2/3 cup heavy cream
1/3 cup honey
1/3 cup brown sugar
1/4 cup cocoa powder
1 cup chopped dark chocolate
1 cup unsalted butter
4 cups powdered sugar
1-2 tablespoons heavy cream
2 cups white sugar
1/3 cup agave syrup or light corn syrup
1/3 cup water
1/2 cup water for gelatin
7 teaspoons gelatin
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
1 cup powdered sugar
1/2 cup cornstarch

Directions:

Preheat your oven to 350°F and line a cupcake pan with liners.
Sift together the flour, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt in a bowl.
In another bowl, mix the brewed coffee, white vinegar, vanilla extract, and canola oil. Combine the wet ingredients with the dry ingredients, mixing until just incorporated.
Fill the cupcake liners and bake for about 15-20 minutes. Once baked, cool the cupcakes completely.
For the hot fudge sauce, melt together butter, heavy cream, honey, brown sugar, and cocoa powder in a small saucepan. Bring the mixture to a boil, then let it simmer for 5 minutes. Remove from heat, stir in chocolate and vanilla until smooth, and let it cool to room temperature.
For the buttercream frosting, beat unsalted butter on medium-high speed for 2 minutes. Then, add powdered sugar and mix on low. Add vanilla extract and beat until smooth. Adjust the consistency with heavy cream if needed.
To make homemade marshmallows, line a pan with parchment paper and dust it with a mixture of powdered sugar and cornstarch. Heat the sugar, agave syrup, and water until it reaches 245°F. Bloom the gelatin in the 1/2 cup of water. Slowly whisk the hot syrup into the bloomed gelatin using a stand mixer. Whip it for about 5 minutes until fluffy, then add the vanilla. Spread the mixture in the prepared pan, dust with more sugar mix, and let it set for 6-8 hours.
To assemble your cupcakes, core the center of each cupcake and fill with the hot fudge sauce. Replace the top, frost with buttercream, and drizzle with extra fudge sauce. Finally, place a homemade marshmallow on each cupcake and toast it with a blow torch.
Enjoy your delicious, gooey Hot Chocolate Cupcakes!

How to Serve Hot Chocolate Cupcakes

Serve these cupcakes warm for a cozy dessert experience. They’re great by themselves or with a scoop of ice cream. Pair them with a glass of milk or a warm drink for a delightful treat.

How to Store Hot Chocolate Cupcakes

To store your Hot Chocolate Cupcakes, place them in an airtight container. They can be kept at room temperature for up to three days. If you want them to last longer, refrigerate them for up to a week. Make sure to allow them to come to room temperature before serving.

Tips to Make Hot Chocolate Cupcakes

Use high-quality chocolate for the fudge sauce for a richer flavor.
Allow your cupcakes to cool completely before frosting them to prevent melting.
Make sure your butters and creams are at room temperature for the best smooth texture in your frostings.
Experiment with different toppings, like chocolate shavings or sprinkles, for an extra festive touch.

Variation

For a fun twist, you can add peppermint extract to the batter or frosting for a minty flavor. You can also use white chocolate instead of dark chocolate for the fudge sauce.

FAQs

Q: Can I use milk instead of coffee?
A: Yes, you can substitute milk for coffee in the batter if you prefer a non-caffeinated option.

Q: How do I ensure my cupcakes are moist?
A: Make sure not to overmix the batter and keep an eye on the baking time. Overbaking can lead to dry cupcakes.

Q: Can I freeze Hot Chocolate Cupcakes?
A: Yes, you can freeze the baked cupcakes without frosting. Wrap them in plastic and store them in an airtight container. Thaw at room temperature before serving.