Hot Chocolate Cupcakes are a hot chocolate flavoured cupcake with a marshmallow filling and topped with a hot chocolate buttercream and finished off with a sprinkle of mini marshmallows.
I have to admit that my go to drink is water. I will choose water over almost anything but every once in a while I just need a hot chocolate. I love the comforting feeling, smells and flavours of hot chocolates. Hot chocolates are perfect for those cold winter nights or those fun movie days don't you think?
I first began experimenting with hot chocolate mix in these Hot Chocolate Thumbprint Cookies and after the success of those I decided to move onto Cupcakes.
Cupcakes that taste just like a hot chocolate are no mean feat. It's very difficult to balance all the flavours and get the hot chocolate flavour to fully come through. Hot chocolate is no where near as strong as cocoa so a lot more hot chocolate mix is needed in these cupcakes. The result is a hot chocolate flavoured cupcake that is light and fluffy, moist and lighter in chocolate flavour to traditional cupcakes.
The filling is melted marshmallows. Yep. Literally just melted marshmallows. I added some butter to the melting of the marshmallows to help them melt and not stick to the saucepan. The middle is very sticky but really fun to bite into. It's like a fun surprise in the center. If you don't want marshmallows in the middle another great option is a chocolate ganache!
Top these cupcakes off with a hot chocolate buttercream which again uses hot chocolate mix. The buttercream tastes just like a hot chocolate in icing form.
Finish them off with mini marshmallows - as any good hot chocolate is - and you're finished.
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Hot Chocolate Cupcakes
Ingredients
Cupcakes
- ½ Cup Butter, Softened (110g)
- ½ Cup Caster Sugar (100g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ¾ Cup Milk
- 1 Cup All Purpose Flour (125g)
- ⅔ Cup Hot Chocolate Mix (62g)
- 1 and ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
Filling
- 2 Cups Marshmallows (120g)
- 2 Tbsp. Butter (27g)
Buttercream
- ⅓ Cup Butter, Softened (75g)
- ½ Cup Hot Chocolate Mix (50g)
- 1 and ¾ Cups Icing Sugar (210g)
- 2 tablespoon - ¼ Cup Water (or milk)
- 24-36 Mini Marshmallows, Decorating
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tray with cupcake cases.
- Beat the butter and caster sugar together.
- Add the eggs one at a time, beating in between each addition.
- Add the vanilla and mix.
- In a separate bowl mix the flour, hot chocolate mix, baking powder, baking soda and salt together.
- Beginning and ending with the flour mixture, alternate adding the flour and milk to the butter mixture.
- Spoon in the mixture into the prepared cupcake cases and bake in the oven for around 15 minutes until the cupcakes spring back to the touch.
- Allow to cool completely before filling and icing.
The Filling
- Place the butter and marshmallows in a saucepan over a low to medium heat. Stir constantly until the marshmallows have melted.
- Fill each cupcake with the mixture.
Buttercream
- Beat the butter and hot chocolate mix until smooth and creamy.
- Add the icing sugar and two tablespoons of milk or water and mix until all combined and smooth.
- Add extra water or milk if the mixture is too thick.
Nutrition
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