hot-chocolate cupcakes


Hot Chocolate Cupcakes

Hot beverages, staying home and binging on “Homeland” were all I could be bothered to think about this weekend as I did my best to take shelter from DC’s now undeniable winter. Green tea lattes and hot chocolate happened to play a very large part in that effort, so I thought now would be a great time to share my recipe for hot-chocolate cupcakes.

I made these for an office birthday after racking my brain for days for ideas. My coworkers aren’t easily impressed, you see, but then I remembered an adage of mine: when in doubt, stuff a cupcake. It’s a strategy that never fails. 

Hot Chocolate Cupcakes Trio

True to their name, these cupcakes call for a cup of piping hot chocolate along with a host of other tasty ingredients. Once baked, remove the cupcake cores and replace them with spoonfuls of creamy marshmallow fluff, because we all know that hot chocolate is best enjoyed with melted marshmallows, lots of them. 

The hot-chocolate inspiration doesn’t end there either. Instead of the normal buttercream frosting, I paired these with a stabilized whipped cream frosting that has all of the lightness and taste of a whipped topping without any of the usual melting and mess. Win-win.

Hot Chocolate Cupcakes | Fortune Goodies

For the finishing touch, sprinkle each cupcake with ground cinnamon, and voilà! You’ll have two dozen hot chocolate cupcakes so true to their liquid inspiration that you’ll want to add baker/barista to your résumé. 

Enjoy and stay warm out there. 

hot-chocolate cupcakes
for the cupcakes
  1. 1¼ cups sugar
  2. 1¾ cups flour
  3. ½ cup unsweetened cocoa powder
  4. 1½ teaspoons baking powder
  5. 1½ teaspoons baking soda
  6. 1 tsp salt
  7. 2 eggs
  8. 1 cup milk
  9. ½ cup vegetable oil
  10. 1 teaspoon vanilla extract
  11. 1 cup prepared liquid hot chocolate
  12. 1 (7oz) jar marshmallow fluff
for the whipped cream frosting
  1. ½ to 1 cup powdered sugar
  2. 2½ teaspoons cornstarch
  3. 2 cups heavy whipping cream
  4. 1 teaspoon vanilla extract
  5. ground cinnamon for sprinkling
to make the cupcakes
  1. Heat oven to 350°F. Line two cupcake pans with liners.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  3. Transfer dry ingredients to bowl of a stand mixer and add eggs, milk, oil and vanilla, and beat on medium speed for 2 minutes.
  4. Stir in freshly made hot chocolate (meaning hot), and fill paper liners 2/3 of the way full.
  5. Bake until a toothpick inserted in the center comes out clean, about 22 to 25 minutes.
  6. Remove cupcakes from the oven and transfer on a wire rack to cool.
  7. Once cool, core cupcakes and fill each one with as much or as little marshmallow fluff as you'd like.
to make the frosting
  1. Place metal stand mixer bowl and wire whisk beater in the freezer to chill.
  2. In a small saucepan, combine ½ cup powdered sugar and cornstarch, and whisk until mixed.
  3. Next, slowly whisk in ½ cup heavy cream until smooth.
  4. Place the saucepan on medium heat until mixture thickens and almost comes to a boil. Stir constantly to avoid burning at the bottom.
  5. Remove from heat, transfer to a bowl and set aside, stirring occasionally until it reaches room temperature.
  6. In the chilled bowl, combine the remaining 1½ cups heavy whipping cream and the vanilla, and beat with the chilled whisk until the cream begins to take shape.
  7. Next, add in the powdered sugar, cornstarch mixture a little at a time, and beat until the mixture forms stiff peaks. Be careful not to over beat.
  8. Taste the whipped cream frosting and if you decide you'd like to use more powdered sugar, go for it. Add and mix until it's to your liking.
  9. Transfer whipped cream to piping bags and frost hot-chocolate cupcakes.
  10. Finishing touch: sprinkle each cupcake with cinnamon.
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14 Responses to hot-chocolate cupcakes

  1. Dina says:

    they look lovely!

  2. karin says:

    When you say “1 Cup Hot Chocolate” I’m assuming (but not posititve) that you mean a measured 1 Cup and not a “prepared per the instructions on the box (ie 8 oz)” Cup, correct??

    • Yang says:

      Nope, I actually mean a prepared 1 cup of piping hot liquid hot chocolate, whatever recipe you like. I used Swiss Miss. Thanks for asking. I’ll update the recipe instructions to make that more clear.

      • Ashley says:

        Does it matter if the hot chocolate is made with milk or water? Which would you recommend?

        • Yang says:

          I don’t think it matters. I made mine using milk, but go with whatever’s easiest. The recipe already calls for a cup of milk, so the hot-chocolate base isn’t much of an issue. What matters is that the hot chocolate is hot, the rest is up to you.

          Let me know how it goes!

  3. Niki says:

    I am currently whipping these up, and after I added the hot chocolate, the batter went to a liquid. Very runny! Is this how this recipe is supposed to be?

  4. Sarah says:

    My whipped “frosting” is a mess. It’s not solid enough to pipe and it still melts. It’s in the fridge to firm up before beating more, but I don’t have much hope that it won’t melt if it becomes pipe-able.

    • Yang says:

      Oh no! I’m so sorry to hear that. Is it possible you overbeat it? I’ve done that before. Other than that, the frosting instructions have worked like a charm for me. Let me know how it goes after it cools. I hope it’s salvageable!

      • Sarah says:

        That might be it. I didn’t know it could be over-beaten. Well, they were super delicious anyway! I just spooned the whip on so I don’t know if it became pipe-able. I’ll definitely give it another go sometime.

  5. Ashley says:

    I just made these but they won’t be eaten until tomorrow morning – would you recommend keeping them in the fridge overnight to maintain the whipped cream frosting or are they okay at room temp?

    • Yang says:

      Hey Ashley – I would recommend that you put them in the fridge, but be sure to let them warm up at room temperature before serving them. It helps with the whole hot-chocolate theme. What a great Valentine’s Day treat!

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