Description
Delicious cupcakes that combine rich chocolate flavors with the warmth of hot cocoa, topped with homemade marshmallows and hot fudge.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F and line a cupcake pan with liners.
- Sift together flour, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt in a bowl.
- In another bowl, mix brewed coffee, white vinegar, vanilla extract, and canola oil.
- Combine the wet and dry ingredients, mixing until just incorporated.
- Fill cupcake liners and bake for 15-20 minutes. Cool completely.
- For hot fudge sauce, melt butter, heavy cream, honey, brown sugar, and cocoa powder. Bring to boil, then simmer for 5 minutes. Stir in chocolate and vanilla until smooth, then cool.
- For buttercream frosting, beat unsalted butter on high speed for 2 minutes, then add powdered sugar and mix on low. Add vanilla and beat until smooth, adjusting consistency with heavy cream.
- To make marshmallows, heat sugar, agave syrup, and water until 245°F, then bloom gelatin in water. Whisk hot syrup into gelatin and whip until fluffy. Spread in prepared pan and let set for 6-8 hours.
- To assemble, core each cupcake, fill with fudge sauce, frost with buttercream, and drizzle with fudge. Top with toasted marshmallow.
Notes
Use high-quality chocolate for richer flavor. Allow cupcakes to cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 34g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cupcakes, chocolate, dessert, hot chocolate