Hot Cocoa Cupcakes

Transform hot chocolate into a delicious moist cupcake with rich chocolate flavor. Topped with a tasty marshmallow frosting, these cupcakes are sure to satisfy your sweet tooth.

Course Dessert

Cuisine American

Keyword chocolate cocoa cupcakes, cocoa cupcakes, cocoa cupcakes recipe, hot chocolate cup cake, hot chocolate cupcake recipe, hot chocolate cupcakes, hot cocoa cupcake recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 651kcal

Equipment

Ingredients

Cupcakes

1 1/2 cups all-purpose flour
5 Tablespoons cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
6 Tablespoons hot chocolate mix powder
1/2 cup hot water
1/2 cup vegetable oil
1/3 cup sour cream
2 egg(s) room temperature
1 teaspoon pure vanilla extract

Marshmallow Frosting

1 1/2 cups unsalted butter room temperature
3 3/4 cups powdered sugar
1 1/2 cups marshmallow fluff
1 1/2 tsp pure vanilla extract
36 mini marshmallows

Instructions

Make the Cupcakes

Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.
In a mixing bowl, sift the flour and cocoa powder together. Add in sugar, baking powder, baking soda, and salt. Whisk together.
In a small pan over medium-low heat, or in a cup in the microwave, heat the water until it’s almost boiling. Add in the hot chocolate mix, and mix until combined and you have your hot chocolate. Turn off and set aside.
In a separate mixing bowl, mix the yogurt, oil, vanilla, and eggs.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Slowly add in the hot chocolate and mix.
Fill each cupcake liner two-thirds of the way full of batter.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely before you frost.

Make the Frosting

Add the softened butter and confectioners sugar a medium bowl. With a hand mixer, mix on medium speed until combined. Stop and scrape down the bowl with a rubber spatula, as needed.
Add in the cup of marshmallow fluff and vanilla and mix on medium high speed for 1-2 minutes.
Refrigerate for 30 minutes before piping onto cupcakes.
Frost the cupcakes with marshmallow frosting. Add some mini marshmallows or sprinkle some chocolate on top if desired. Let set before serving.

Notes

If your frosting seems too thick to pipe or spread with a knife, add extra milk one tablespoon at a time.

Nutrition