Hot Chocolate Cupcakes

I don’t know about anyone else, but the days have just been flying by for me! I can hardly believe that Thanksgiving is this week, and with it, the official start of the Christmas season. For some reason, I never feel like it’s really winter, no matter how cold and frosty the weather is, until Thanksgiving has passed and we’re well on our way to December. Although Autumn is my favorite season, winter is a close second. Sweaters, snow, Christmas, hot chocolate… It may be cold outside but it’s still a delightful season. And what better way to celebrate its eminent arrival than with my favorite winter drink in cupcake form, with a decadent marshmallow frosting!

Hot Chocolate Cupcakes
Yields 12 cupcakes


For the cupcakes:
1/4 cup hot chocolate powder
1/4 cup milk
1/8 cup cocoa powder
1 1/4 cup all purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 stick of butter (113 grams)
1 cup granulated sugar
2 eggs
1 tbsp. vanilla extract
1/4 cup sour cream

For the frosting:
1 1/2 sticks (170 grams) butter
1 cup powdered sugar
1 1/2 cup marshmallow fluff (or the whole recipe below)
2 tsp. vanilla extract

Marshmallow fluff (if you don’t want to buy it from the store):
1 egg white
3/4 cup light corn syrup
3/4 cup powdered sugar
1 tsp. vanilla extract

Although it may seem like it has a number of components, this is a rather simple and straightforward recipe. Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pan with liners. In a small saucepan over medium heat, melt your butter and add the granulated sugar, stirring until the sugar is nearly dissolved. While the butter melts, you can combine your hot chocolate powder, cocoa powder, and milk in a large bowl, and mix until there are no more lumps. Once the butter/sugar mixture is ready, add it to the cocoa mixture along with the baking powder, baking soda, eggs, and vanilla extract, and mix until everything is thoroughly incorporated. Add 1/2 cup flour, sour cream, and 3/4 cup flour, mixing well between each new addition. Pour batter into the lined cupcake pan and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Mmmm, warm chocolatey cupcakes!

While the cupcakes bake, you can start preparing your frosting. I’ve included a recipe for marshmallow fluff since I’m unable to buy it where I currently live. However, if you’d prefer, you can easily use the store bought stuff as well. For those of you who want to make the marshmallow fluff, start by combining the egg white and corn syrup in a small bowl and beating on high until stiff (this can take anywhere from 10-15 minutes). I know this part can take a while and be rather boring, but don’t shortchange yourself by giving up early. I promise you’ll be glad you kept going until you got stiff peaks. Once the stiff peaks form, add the powdered sugar and vanilla extract and mix until just combined.

To make the frosting, cream the butter on high until smooth and creamy. Add the powdered sugar and mix until the frosting returns to the same creamy state. Add the marshmallow fluff and vanilla extract, mixing until all ingredients are thoroughly incorporated. Spoon this into a piping bag, and pipe using your favorite decorative tip.

Ready for sprinkles!

Happy baking!

Cupcake recipe adapted from Annie’s Eats
Marshmallow fluff slightly adapted from

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