Step into a world of cozy indulgence with our irresistible Hot Chocolate Cupcakes! Imagine the warmth of your favorite winter beverage, transformed into a decadent, moist chocolate cupcake, crowned with a cloud of gooey, toasted marshmallow, and finished with a rich, velvety hot chocolate frosting. These aren’t just chocolate cupcakes; they’re a celebration of cocoa, marshmallows, and pure comfort, designed to capture the essence of a steaming mug of hot chocolate in every bite.
Unlike ordinary chocolate cupcakes, our recipe integrates actual hot chocolate mix directly into both the cake batter and the frosting, intensifying that beloved cocoa flavor. The result is an experience that goes beyond mere sweetness, offering a depth of chocolate that truly satisfies.
This post is proudly sponsored by Lifeway, and all thoughts and opinions expressed are genuinely my own. Your support for the brands that make Stephanie’s Sweet Treats possible is deeply appreciated!
These hot chocolate cupcakes are a symphony of flavors and textures, combining rich chocolate with the nostalgic sweetness of marshmallows. What sets them apart is the thoughtful inclusion of actual hot chocolate mix, which elevates the flavor profile significantly. The hot water used in the cupcake batter is first infused with hot chocolate mix, creating a deeply chocolatey foundation. Similarly, a luxurious heavy cream and hot chocolate blend is incorporated into the frosting, ensuring that every element of these cupcakes sings with authentic hot cocoa flavor.
If you’re enchanted by the magic of winter baking and seeking more delightful holiday recipes, be sure to explore our Gingerbread Bundt Cake, the luscious Cinnamon Roll Cheesecake, and the delightfully chewy White Chocolate Toffee Cookies. Each recipe is crafted to bring warmth and joy to your festive gatherings.
Why You Will Adore These Hot Chocolate Cupcakes
Prepare to fall in love with these hot chocolate cupcakes. They are more than just a dessert; they are an experience, offering comfort and joy in every mouthful.
- Unbelievably Moist Chocolate Cupcakes: Our recipe guarantees an incredibly moist crumb that simply melts in your mouth. This secret lies in the clever use of both cocoa powder and hot chocolate mix, combined with the magical touch of Kefir, which acts as a superior tenderizer and moisture enhancer.
- Gooey, Toasted Marshmallow Topping: Just before the cupcakes finish baking, a marshmallow is placed on top, allowing it to become perfectly soft and gooey. A quick toast creates a delightful caramelized exterior, mimicking the top of a perfectly roasted campfire marshmallow. This adds a fantastic textural contrast and an extra layer of sweetness.
- Rich Hot Chocolate Frosting: The crowning glory of these cupcakes is the frosting. Infused with hot chocolate mix, it delivers an authentic, deep cocoa flavor reminiscent of your favorite winter beverage. It’s incredibly smooth, creamy, and pipes beautifully, making these cupcakes as visually appealing as they are delicious.
- The Ultimate Winter-Time Dessert: These cupcakes are the edible embodiment of a cozy winter evening. They capture the nostalgic warmth and comforting taste of a hot chocolate mug, transforming it into a delightful, handheld treat perfect for holiday parties, family gatherings, or simply a sweet moment of self-indulgence.
- Simple and Rewarding: Despite their sophisticated flavor and appearance, these cupcakes are surprisingly straightforward to make. Our clear, step-by-step instructions ensure that even novice bakers can achieve spectacular results, making the baking process as enjoyable as the eating.
Essential Ingredient Notes for Perfection
Choosing the right ingredients and understanding their roles is key to achieving the perfect hot chocolate cupcake. Here’s a deeper look into what you’ll need and why:
- Dutch Process Cocoa Powder: This is my secret weapon for a truly rich, dark chocolate flavor. The one I use imparts a deeper, less acidic chocolate taste compared to natural cocoa. Its alkalinity reacts differently with leavening agents, resulting in a distinct flavor and a darker hue that makes these cupcakes visually stunning.
- Oil (Canola or Vegetable): Using oil instead of butter in the cake batter contributes significantly to the cupcakes’ moistness and tender crumb. Oil remains liquid at room temperature, which translates to a softer, more delicate texture in your baked goods.
- Lifeway Kefir Plain Whole Milk: This tangy, probiotic-rich milk is a fantastic buttermilk substitute. Its acidity helps tenderize the gluten in the flour, while its fat content adds incredible moisture. Remember to bring your Kefir to room temperature by taking it out about 2 hours before baking for optimal results. Its unique cultures enhance both flavor and texture.
- Hot Chocolate Mix: I typically use a classic brand like Swiss Miss, but any good quality hot chocolate mix will do. The crucial detail is to choose a mix *without* mini marshmallows, especially for the cake batter, to ensure a smooth, consistent texture. This ingredient is fundamental for achieving that authentic hot chocolate taste.
- Marshmallows: Opt for regular-sized marshmallows for the topping. They spread and toast beautifully, creating that iconic gooey layer.
- Powdered Sugar: For the frosting, always sift your powdered sugar. This prevents any lumps or grittiness, ensuring a silky-smooth, professional-quality buttercream that pipes effortlessly.
- Large Eggs: Like the Kefir, eggs should be at room temperature. This allows them to emulsify more effectively with other ingredients, creating a homogeneous batter that bakes evenly and contributes to a lighter, airier texture. Plan to take them out of the fridge approximately 2 hours before you start baking.
Unlocking Moisture: What is Lifeway Kefir?
You might be wondering about Kefir and its role in baking. I’ve previously featured this incredible ingredient in my Chocolate Marble Loaf Cake, and for good reason!
Lifeway Kefir is a cultured milk drink, renowned for its tangy flavor and abundance of live and active probiotic cultures—typically 12 or more! It’s essentially a super-charged version of yogurt, offering numerous health benefits for gut wellness.
From a baker’s perspective, Kefir is a dream come true. It serves as an exceptional replacement for buttermilk, bringing a delightful tang and an unparalleled level of moisture to baked goods. The combination of its fat content and active cultures works wonders in breaking down gluten strands in the flour. This process results in a remarkably tender crumb and prevents the final product from becoming dense or dry. It’s truly a secret weapon for achieving perfect texture in your cupcakes, cakes, and quick breads!
Step-By-Step Guide to Crafting Hot Chocolate Cupcakes
Follow these detailed steps to create your own batch of wonderfully moist and flavorful hot chocolate cupcakes. Precision in baking leads to perfection!
STEP 1: Prepare Your Dry Ingredients. In a large mixing bowl, combine the all-purpose flour, Dutch process cocoa powder, baking soda, baking powder, salt, and granulated sugar. Whisk thoroughly until all dry ingredients are well integrated and free of lumps. This ensures even distribution of leavening agents for a consistent rise.
STEP 2: Infuse the Hot Chocolate Liquid. In a small saucepan, gently heat the hot water and hot chocolate mix over medium-low heat. Stir constantly until the mix is fully dissolved, the liquid is steaming, and aromatic. Set aside to cool slightly while you prepare other wet ingredients.
STEP 3: Combine Wet Ingredients. In a separate bowl, whisk together the oil, room-temperature eggs, pure vanilla extract, and room-temperature Lifeway Kefir whole milk. Once smooth, slowly stream in the warm (but not hot) hot chocolate mixture, whisking continuously to ensure everything is well combined without scrambling the eggs.
STEP 4: Integrate Wet and Dry. Pour the combined wet ingredients into the bowl with your dry ingredients. Using a whisk or spatula, mix until *just* combined. Be careful not to overmix; a few lumps are perfectly fine and indicate a tender cupcake.
STEP 5: Fill and Bake the Cupcakes. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. Carefully spoon the cupcake batter into each liner, filling them approximately two-thirds full to allow for proper rising. Bake for 17 minutes. This initial bake time allows the cupcakes to set before adding the marshmallows.
STEP 6: Add Marshmallows and Finish Baking. After 17 minutes, carefully remove the pan from the oven. Place one regular-sized marshmallow on top of each cupcake. Return the pan to the oven and bake for an additional 2 minutes, or until the marshmallows are puffed and lightly golden. Be vigilant, as marshmallows can brown quickly!
STEP 7: Prepare the Hot Chocolate Frosting. While the cupcakes cool, prepare your frosting. In a stand mixer fitted with a paddle attachment, beat the slightly cold unsalted butter on high speed until light and fluffy. Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed until combined, then increasing to high. Pour in the cooled hot chocolate mixture (made by heating heavy cream and hot chocolate mix until slightly thickened), vanilla extract, and salt. Beat on high speed for 2-3 minutes until the frosting is incredibly smooth, creamy, and holds its shape. Transfer the frosting to a piping bag fitted with your desired nozzle.
STEP 8: Decorate and Serve. Once the cupcakes have completely cooled to room temperature (this is crucial for the frosting to hold its shape), pipe the decadent hot chocolate frosting generously on top of each cupcake. You can garnish with a sprinkle of cocoa powder, mini chocolate chips, or even a mini marshmallow for an extra touch of charm. Serve immediately and enjoy!
Expert Tips for Flawless Hot Chocolate Cupcakes
Achieving bakery-quality cupcakes at home is within reach with these expert tips:
- Gentle Marshmallow Placement: When placing the marshmallows on top of the partially baked cupcakes, press them in very lightly. Applying too much pressure can cause the cupcake to sink in the center, creating an undesirable dip. You want them to adhere but not be embedded deeply.
- Frosting Consistency is Key: The hot chocolate and heavy cream mixture that goes into the frosting should resemble a thick, rich hot chocolate or a thin hot fudge. This concentration of flavor is vital. Ensure it is completely cool before adding it to the butter and powdered sugar mixture. Adding a warm liquid will melt your butter, resulting in a runny, unusable frosting.
- Room Temperature Ingredients Matter: For both the cupcake batter and frosting, using room temperature ingredients (eggs, Kefir, butter for frosting) is paramount. They emulsify better, creating a smoother, more uniform batter and a creamier frosting. This leads to a more consistent bake and a superior texture.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients for the cupcakes, mix until they are just incorporated. Overmixing develops the gluten in the flour, leading to tough, dense cupcakes instead of light and airy ones.
- Spoon and Level Your Flour: For accurate measurement, spoon flour into your measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, resulting in too much flour and dry cupcakes.
- Cool Completely Before Frosting: Resist the urge to frost warm cupcakes! The heat will melt your beautiful frosting, turning it into a runny mess. Allow the cupcakes to cool entirely on a wire rack before you begin decorating.
Frequently Asked Questions (FAQ)
Absolutely! I strongly recommend it. The hot cocoa mix is the star ingredient, significantly amplifying the chocolate flavor in both the cupcake batter and the frosting, giving these treats their signature hot chocolate essence.
Yes, it certainly can! To transform this into a stunning layered cake, simply double the recipe. Bake the batter in three 8-inch round cake pans for a beautiful and delicious showstopper.
Yes, these cupcakes are excellent for making in advance. You can bake and cool the cupcakes, then freeze them in an airtight container for up to 30 days. When ready to enjoy, thaw them for about 1 hour at room temperature before decorating and serving.
Yes, Lifeway Kefir is an excellent substitute for buttermilk due to its similar acidity and fat content. If you don’t have Kefir, you can directly substitute an equal amount of buttermilk. Alternatively, you can make your own “soured milk” by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with regular milk (whole or 2%) to the 1/2 cup mark. Let it sit for 5-10 minutes until it curdles slightly before using.
While Dutch process cocoa is recommended for its deeper color and less acidic flavor, you can use natural cocoa powder. However, you might want to increase the baking soda slightly (by about 1/4 teaspoon) if your recipe already calls for baking powder, as natural cocoa is acidic and reacts with baking soda. The flavor and color will be slightly lighter, but still delicious!
Storing and Freezing Your Hot Chocolate Cupcakes
To keep your hot chocolate cupcakes fresh and delicious, proper storage is essential. Follow these guidelines to maximize their shelf life and flavor.
Storing
Store frosted hot chocolate cupcakes in an airtight container in the refrigerator. This helps to maintain the freshness of both the cake and the frosting. When stored correctly, they will remain wonderfully moist and flavorful for up to 5 days. For the best flavor and texture, allow them to come to room temperature for about 30 minutes before serving.
Freezing
These cupcakes freeze beautifully, making them perfect for meal prep or enjoying a sweet treat whenever a craving strikes. For best results, freeze the baked and completely cooled cupcakes (unfrosted) in an airtight container for up to 30 days. When you’re ready to enjoy them, thaw the cupcakes at room temperature for approximately 2 hours. Once thawed, you can then apply the fresh hot chocolate frosting and serve. You can also freeze frosted cupcakes, but ensure the frosting is firm before placing them in a container to prevent smudging.
Other Cupcake Recipes To Explore
If you loved these hot chocolate delights, you might enjoy experimenting with other cupcake variations to expand your baking repertoire. There’s a world of flavors waiting to be discovered!
We hope you thoroughly enjoyed baking and indulging in these hot chocolate cupcakes. Your feedback is incredibly valuable, so please consider leaving a star rating and a review below to share your experience!
Don’t forget to tag me on Instagram @stephaniesweettreats with your stunning creations – I absolutely love seeing what you bake! For more delicious ideas and baking inspiration, be sure to follow me on Pinterest.
Hot Chocolate Cupcakes
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Ingredients
Cupcakes
- 1 cup All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1/4 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 cup White granulated sugar
- 1/3 cup Oil, canola or vegetable
- 2 Large eggs, room temperature
- 2 tsp Pure vanilla extract
- 1/2 cup Lifeway Kefir Plain Whole Milk, room temperature
- 1/2 cup Hot water
- 2 TBSP Hot chocolate mix, without marshmallows
- 12 Marshmallows
Hot Chocolate Frosting
- 1 cup Unsalted butter, slightly cold
- 3 cups Powdered sugar, sifted
- 1/4 cup Cocoa powder
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- 7 TBSP Heavy cream
- 1/3 cup Hot chocolate mix
Instructions
Cupcakes
- Preheat the oven to 350°F. Line a 12 cup muffin tin with muffin liners.
- In a mixing bowl, sift the flour and cocoa powder together. Add in sugar, baking powder, baking soda, and salt. Whisk together.
- In a small pan over medium-low heat, heat the water and hot chocolate mix. Heat until hot and steaming.
- In a separate mixing bowl, whisk the Kefir milk, oil, vanilla, and eggs. Very slowly whisk in the hot chocolate. Pour the wet ingredients into the dry ingredients. Whisk until just combined.
- Fill the cupcake liners 2/3rds full. Bake for 17 minutes.
- Open the oven, and top the cupcakes with marshmallows. Bake for 2 more minutes. Take out of the oven and flatten the marshmallows down slightly.
- Let the cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Hot Chocolate Frosting
- Let the butter sit on the counter for 30 minutes to get slightly cold. Sift the powdered sugar and cocoa powder together.
- In a small pan over medium-low heat, mix the heavy cream and hot chocolate mix. Heat until the sugar melts and thickens slightly. Cool completely.
- Using a mixer, beat the butter on high for 2 minutes. Slowly add in the sifted powdered sugar and cocoa powder. Add in the salt and vanilla.
- Pour in the cooled hot chocolate mixture and mix on low until just combined. Switch to high and beat on high for 2-3 minutes until smooth and fluffy.
- Top the cooled cupcakes with the frosting.
Notes
High altitude baking: Add an extra tablespoon of flour to the dry ingredients.
Room Temperature Ingredients: For optimal results, pull out dairy ingredients (Kefir, eggs, and butter for frosting) at least 2 hours before baking.
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