Hot Chocolate Cupcake Recipe
Servings 24
Calories 322kcal
Equipment
- Large Mixing Bowl
- Hand Mixer
- Muffin Pan
Ingredients
- 1 C All Purpose Flour
- 1 teaspoon Ground Cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon Salt
- ½ C hot water
- ½ C Cocoa Powder
- 6 Tablespoon Butter room temp
- ¾ C White Sugar
- 1 large egg
- ¼ C Vegetable Oil
- 1 teaspoon Vanilla Extract
Marshmallow Frosting Ingredients:
- 1-7.5 oz marshmallow fluff
- ¼ C Butter softened
- 2 C Confectioners Powdered Sugar
- 1 - 2 Tablespoon Heavy Whipping Cream
Instructions
Cupcake Directions:
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake paper liners.
- Whisk flour, cinnamon, baking soda, salt in s medium bowl. Set aside.
- Whisk hot water and cocoa powder in a small bowl. Set aside.
- Using a stand mixer, cream together butter and sugar until light and fluffy.
- Mix the egg, vegetable oil, and vanilla until well combined.
- Add in the flour mixture, alternate with hot cocoa mix until there are no lumps.
- Using a large ice cream scoop the batter into the lined cupcake tins until they are ¾'s filled.
- Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
- Remove from oven allowing cupcakes to cool in cupcake pan for 10 minutes.
- Take out of cupcake pan and place individual cupcakes on a wire rack to cool completely.
Frosting Directions:
- Beat marshmallow cream and butter until combined.
- Add sugar, beat until combined.
- Mix in heavy cream ½ tablespoon at a time until it can be spread on the cupcakes.
- Spoon into a pastry bag with a large tip.
- Frost cupcakes from the outside working the tip toward the center of the cupcake.
- Sprinkle a little cocoa powder on top of each frosted cupcake.
Nutrition
Calories: 322kcal | Carbohydrates: 45g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 258mg | Potassium: 71mg | Fiber: 2g | Sugar: 34g | Vitamin A: 368IU | Calcium: 15mg | Iron: 1mg