Hot Chocolate Cupcakes

hot-chocolate-cupcakes
Photo by Emily Kinni
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  • Makes 18 to 24 cupcakes
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 270 calories
    • Fat 5 (1g saturated fat) g
    • Cholesterol 20 mg
    • Sodium 120 mg
    • Protein 4 g
    • Carbohydrate 55 g
    • Sugar 45 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 32 mg

Preheat the oven to 350º. Line cupcake pans with 24 paper liners.

In a large heat proof bowl, combine the cocoa and hot water; whisk until the cocoa is dissolved. Let cool 5 minutes.

In a medium bowl, beat the eggs. Whisk in the granulated sugar, oil, vanilla and salt until well combined. Whisk in the cocoa mixture. 

Ingredients

  1. Check 3/4 cup unsweetened cocoa powder (not Dutch)
  2. Check 2/3 cup boiling water
  3. Check 2 large eggs
  4. Check 1/3 cup vegetable oil
  5. Check 1 teaspoon pure vanilla extract
  6. Check 1 1/3 cups all-purpose flour
  7. Check 2/3 cup whole milk
  8. Check 3/4 teaspoon baking powder
  9. Check 1/2 teaspoon baking soda
  10. Check 1/4 teaspoon Kosher salt
  11. Check 1 1/2 cups granulated sugar
  12. Check small bar chocolate, for garnish
  13. Check marshmallow bits or miniature mashmallows, for garnish
  14. Check 2 1/2 cups granulated sugar
  15. Check 6 large egg whites
  16. Check 1/2 teaspoon cream of tartar
  17. Check 1/4 teaspoon pure vanilla extract
  18. Check pinch of salt

Directions

  1. Preheat the oven to 350º. Line cupcake pans with 24 paper liners.
  2. In a large heat proof bowl, combine the cocoa and hot water; whisk until the cocoa is dissolved. Let cool 5 minutes.
  3. In a medium bowl, beat the eggs. Whisk in the granulated sugar, oil, vanilla and salt until well combined. Whisk in the cocoa mixture. 
  4. In a separate medium bowl. Add the flour, milk, baking powder and baking soda. Whisk until just combined, then add to the egg mixture and mix just until incorporated. Divide among the cupcake liners and bake until the cupcakes have risen and a toothpick or cake tester inserted through the center of one comes out clean, about 18 minutes.
  5. Make the frosting: Fill a medium saucepan with 1 inch of water and bring to a low simmer. In the bowl of a stand mixer, add all of the frosting ingredients; whisk well to combine. Place the bowl atop the simmering water and let cook, whisking frequently, until the egg whites feel warm and the sugar appears dissolved, about 2 minutes.
  6. Transfer the egg white mixture to the stand mixer and whisk (with a whisk attachment) on high speed until soft peaks form, 4 to 5 minutes.
  7. Transfer the marshmallow frosting to a piping bag fitted with a round attachment. Pipe a thick layer of frosting onto each cupcake. Garnish with shaved chocolate and a few marshmallow bits.