Hot Chocolate Cupcakes (Print Version)

# 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:

01 - Preheat oven to 180°C/160°C fan. Line muffin tray with 12 cases.
02 - Beat butter and sugar until creamy. Mix in flour, hot chocolate powder and eggs until smooth.
03 - Split batter between cases and bake 19-21 minutes until cooked. Cool completely.
04 - Whisk egg whites to stiff peaks. Gradually add 100g sugar while whisking. Add vanilla and keep whisking slowly.
05 - Heat remaining sugar and water until dissolved. Boil to 113°C.
06 - Slowly pour hot syrup into meringue while whisking. Continue whisking 5 minutes more.
07 - Pipe marshmallow frosting on cupcakes. Top with mini marshmallows, flake, and dust with hot chocolate powder.

# Notes:

01 - Cupcakes last 3 days at room temperature.
02 - Can freeze cupcakes for 3+ months.
03 - Marshmallow frosting best used fresh.

Back