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Hot Chocolate Cupcakes

Featured in Sweet Treats and Baked Goods.

These hot chocolate cupcakes are heaven! Takes 90 minutes start to finish. The cocoa sponge is perfectly rich while marshmallow frosting tastes like real hot chocolate. Added mini marshmallows and chocolate shavings on top. Great winter project that makes house smell amazing. Everyone asks for the recipe.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:19:51 GMT
A close-up of chocolate cupcakes topped with swirls of chocolate and white frosting, garnished with mini marshmallows and cocoa powder. Pin it
A close-up of chocolate cupcakes topped with swirls of chocolate and white frosting, garnished with mini marshmallows and cocoa powder. | lastminrecipes.com

These hot chocolate cupcakes capture all the comfort of your favorite winter drink in dessert form. I discovered this recipe during a snowy afternoon of baking and it's become our family's most requested winter treat. The combination of rich chocolate cake and cloud-like marshmallow frosting creates pure comfort in every bite.

Pure Winter Magic

My hot chocolate cupcakes bring that cozy feeling of sipping cocoa by the fire into a delightful dessert. The secret lies in using real hot chocolate powder in the batter it adds such incredible depth to the chocolate flavor. That billowy marshmallow frosting on top makes everyone smile it's like winter's perfect treat in cupcake form.

What You'll Need

  • For the Cupcakes: Your best ingredients make all the difference.
  • For the Frosting: Fresh eggs for the fluffiest peaks.
  • For Decoration: Those little touches that make them special.

Let's Start Baking

Create Your Base
Mix those ingredients with love watching the batter turn perfectly chocolatey.
Whip Up Clouds
Transform simple egg whites into the fluffiest marshmallow dream.
Make Them Beautiful
Add those finishing touches that make them absolutely irresistible.

Success Secrets

The key to perfect hot chocolate cupcakes is choosing quality ingredients especially that hot chocolate powder. I've found that room temperature eggs whip up better for the frosting and don't rush the sugar syrup it needs to reach exactly the right temperature for that perfect marshmallowy texture.

Keep Them Fresh

These hot chocolate cupcakes stay perfectly moist in an airtight container. The marshmallow frosting holds its shape beautifully and those little marshmallows on top stay soft and sweet. They're absolutely perfect for winter gatherings or just cozying up with a warm drink.

A close-up of chocolate cupcakes topped with swirls of light brown frosting, dusted with cocoa powder and garnished with mini marshmallows. Pin it
A close-up of chocolate cupcakes topped with swirls of light brown frosting, dusted with cocoa powder and garnished with mini marshmallows. | lastminrecipes.com

Frequently Asked Questions

→ How long do these cupcakes last?
The cupcakes will last for 3 days at room temperature and can be frozen for 3+ months. The marshmallow frosting is best used fresh but can be stored in the fridge for 2-3 days.
→ Can I store the marshmallow frosting?
Yes, you can keep it in the fridge for 2-3 days. Re-whip before using to restore its fluffy texture.
→ Why add the sugar syrup to the meringue?
The hot sugar syrup cooks the egg whites and creates a stable marshmallow frosting that holds its shape better than regular meringue.
→ What piping tip works best?
A 2D closed star piping tip is recommended for the marshmallow frosting to create beautiful swirls.
→ Can I freeze these cupcakes?
Yes, the cupcakes can be frozen for over 3 months. However, it's best to add the frosting and decorations fresh after thawing.

Hot Chocolate Cupcakes

Delicious hot chocolate-flavored cupcakes topped with fluffy marshmallow frosting and decorated with mini marshmallows, chocolate flakes, and cocoa powder.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Mina

Category: Desserts

Difficulty: Difficult

Cuisine: British

Yield: 12 Servings (12 cupcakes)

Dietary: Vegetarian

Ingredients

01 175g unsalted butter, room temperature.
02 175g light brown soft sugar.
03 135g self raising flour.
04 40g hot chocolate powder.
05 3 medium eggs.
06 3 medium egg whites (for frosting).
07 200g caster sugar, divided (100g each for meringue and syrup).
08 1 teaspoon vanilla extract.
09 65ml water.
10 Mini marshmallows for decoration.
11 Chocolate flakes for decoration.
12 Hot chocolate powder for dusting.

Instructions

Step 01

Preheat oven to 180°C/160°C fan. Line muffin tray with 12 cases.

Step 02

Beat butter and sugar until creamy. Mix in flour, hot chocolate powder and eggs until smooth.

Step 03

Split batter between cases and bake 19-21 minutes until cooked. Cool completely.

Step 04

Whisk egg whites to stiff peaks. Gradually add 100g sugar while whisking. Add vanilla and keep whisking slowly.

Step 05

Heat remaining sugar and water until dissolved. Boil to 113°C.

Step 06

Slowly pour hot syrup into meringue while whisking. Continue whisking 5 minutes more.

Step 07

Pipe marshmallow frosting on cupcakes. Top with mini marshmallows, flake, and dust with hot chocolate powder.

Notes

  1. Cupcakes last 3 days at room temperature.
  2. Can freeze cupcakes for 3+ months.
  3. Marshmallow frosting best used fresh.

Tools You'll Need

  • Muffin tin.
  • Electric mixer.
  • Candy thermometer.
  • Piping bag and tip.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 42 g
  • Protein: 4 g