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Hot Chocolate Cupcakes

Indulge in soft, chocolaty cupcakes that taste just like warm hot chocolate, perfect for cozy afternoons and festive celebrations.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder Use high-quality cocoa for better flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup hot water
Frosting Ingredients
  • mini marshmallows For topping the cupcakes.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well blended.
  3. In another bowl, whisk together the egg, vanilla extract, buttermilk, and vegetable oil.
  4. Pour the wet ingredients into the dry mixture. Stir until just combined. Gradually add the hot water and mix until the batter is smooth.
  5. Pour the batter into the lined muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Frosting
  1. Whip up a quick marshmallow frosting and top each cupcake with a dollop of frosting, finishing with mini marshmallows on top.

Notes

Store cupcakes in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for longer storage.