Are you searching for a truly decadent dessert experience? These Hot Chocolate Cupcakes are your dream come true, offering a rich, chocolatey flavor that rivals your favorite cozy beverage, making them perfect for any occasion and incredibly easy to whip up.
Key Ingredients for Hot Chocolate Cupcakes
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder, plus more for dusting
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1/2 cup heavy cream, for frosting
- 1 cup powdered sugar, for frosting
- 1/4 cup unsweetened cocoa powder, for frosting
- 2 tablespoons unsalted butter, softened, for frosting
- 1 teaspoon vanilla extract, for frosting
- Pinch of salt, for frosting
- Optional: Chocolate shavings, mini marshmallows, or whipped cream for garnish
How to Make Hot Chocolate Cupcakes
Get ready for a treat that’s unbelievably easy yet incredibly satisfying! These Hot Chocolate Cupcakes deliver an intensely rich chocolate flavor and a wonderfully moist crumb that will have you reaching for another. With a preparation time of just 20 minutes and 30 minutes of baking, you’ll have a crowd-pleasing dessert ready in under an hour.
Step-by-Step Instructions
For the Cupcakes:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour the cups thoroughly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 3/4 cup unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps and the ingredients are evenly distributed.
- Add Wet Ingredients (Except Boiling Water): Add the eggs, milk, vegetable oil, and 2 teaspoons of vanilla extract to the bowl with the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined and smooth. The batter will be thick at this stage.
- Incorporate Boiling Water: Carefully pour in the boiling water. Mix on low speed until just combined. The batter will become thin, this is normal and contributes to the moistness of the cupcakes. Be cautious as the hot water can splash.
- Fill Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting.
For the Hot Chocolate Frosting:
- Cream Butter and Cocoa: In a medium bowl, beat the softened butter with an electric mixer until creamy. Add the 1/4 cup cocoa powder and beat until combined.
- Add Powdered Sugar and Milk: Gradually add the powdered sugar, alternating with the heavy cream, beating on low speed until incorporated.
- Add Vanilla and Salt: Add the 1 teaspoon of vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until light, fluffy, and smooth. If the frosting is too thick, add a teaspoon more of cream; if too thin, add a tablespoon more of powdered sugar.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Garnish (Optional): Decorate with chocolate shavings, mini marshmallows, or a dollop of whipped cream for an extra touch of deliciousness.
Why You’ll Love This Hot Chocolate Cupcakes
Prepare to fall head over heels for these Hot Chocolate Cupcakes! Their most captivating feature is an intense, soul-warming chocolate flavor that truly mimics the comforting taste of your favorite hot cocoa, creating a delightful sensory experience with every bite. While bakery cupcakes can often come with a hefty price tag, making these at home is incredibly cost-effective, allowing you to indulge in a gourmet treat without breaking the bank. The rich, dark chocolate combined with the fluffy, homemade frosting and optional toppings like mini marshmallows make these cupcakes a truly special indulgence, far surpassing your average chocolate cupcake.
These aren’t just cupcakes; they’re a hug in dessert form, perfect for a birthday celebration, a cozy movie night, or simply as a way to brighten your day. If you’re a fan of deep chocolate flavors, you’ll adore these, and they offer a sophisticated yet simple alternative to a classic chocolate cake. So, don’t wait – gather your ingredients and dive into making these delightful Hot Chocolate Cupcakes today!
Storing and Reheating Tips
Properly storing your delightful Hot Chocolate Cupcakes ensures they stay as fresh and delicious as when you first made them.
- Refrigeration: For best results, store frosted cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
- Room Temperature: If your cupcakes are unfrosted or have a stable frosting (like a buttercream that doesn’t contain cream cheese), they can be stored at room temperature in an airtight container for up to 2 days.
- Freezing Frosted Cupcakes: To freeze frosted cupcakes, place them on a baking sheet and freeze until the frosting is firm (about 1-2 hours). Then, tightly wrap each cupcake individually in plastic wrap, and place them in a freezer-safe airtight container or freezer bag. They can be frozen for up to 2 months.
- Freezing Unfrosted Cupcakes: Unfrosted cupcakes freeze exceptionally well. Let them cool completely, then wrap them tightly in plastic wrap, and place them in a freezer-safe airtight container or freezer bag for up to 3 months.
- Reheating: To reheat frozen cupcakes, transfer them from the freezer to the refrigerator and allow them to thaw overnight. If reheating room temperature cupcakes that have been refrigerated, let them come to room temperature for about 30 minutes before serving. For unfrosted cupcakes, a brief 10-15 second zap in the microwave can warm them up, but be careful not to overheat them.
Final Thoughts
These Hot Chocolate Cupcakes are a perfect blend of simple joy and decadent flavor, guaranteed to bring smiles to faces. Give this recipe a try and experience a little bit of chocolatey magic in your own kitchen!
Hot Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour the cups thoroughly.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, 3/4 cup unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps and the ingredients are evenly distributed.1 and 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 and 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the eggs, milk, vegetable oil, and 2 teaspoons of vanilla extract to the bowl with the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined and smooth. The batter will be thick at this stage.2 large large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 2 teaspoons pure vanilla extract
- Carefully pour in the boiling water. Mix on low speed until just combined. The batter will become thin, this is normal and contributes to the moistness of the cupcakes. Be cautious as the hot water can splash.1 cup boiling water
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting.
- In a medium bowl, beat the softened butter with an electric mixer until creamy. Add the 1/4 cup cocoa powder and beat until combined.2 tablespoons unsalted butter, 1/4 cup unsweetened cocoa powder
- Gradually add the powdered sugar, alternating with the heavy cream, beating on low speed until incorporated.1 cup powdered sugar, 1/2 cup heavy cream
- Add the 1 teaspoon of vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until light, fluffy, and smooth. If the frosting is too thick, add a teaspoon more of cream; if too thin, add a tablespoon more of powdered sugar.1 teaspoon vanilla extract, Pinch salt
- Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Decorate with chocolate shavings, mini marshmallows, or a dollop of whipped cream for an extra touch of deliciousness.Chocolate shavings, mini marshmallows, or whipped cream