30 Minute Hot Chocolate Cupcakes
Imaging take a bite of a rich and chocolatey cupcake that tastes just like a cozy mug of hot chocolate. Thats exactly what these hot chocolate cupcakes are like except they are even better because they are topped with a sweet, 5 star rated marshmallow frosting. Made with hot cocoa mix, the cupcakes are rich and chocolatey, and easy to make in just about 30 minutes!
Ingredients
- ¾ cup sugar, (150g)
- 1 ounce packet hot cocoa mix, (28g)
- 1 cup all purpose flour, (120g)
- ¼ cup unsweetened cocoa powder, (25g)
- ½ tsp baking soda, (3g)
- ½ tsp baking powder, (2g)
- ½ tsp kosher salt, (3.5g)
- 2 eggs, (100g)
- ½ cup plain yogurt, or sour cream (114g)
- ⅓ buttermilk, (80g)
- 2 tbsp vegetable oil, (24g)
- 1 tsp vanilla extract, (5g)
- 1 batch Marshmallow Buttercream
Instructions
- Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the 3/4 cup sugar, 1 packet hot cocoa mix, 1 cup flour, ¼ cup cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt. Whisk to combine.
- Add in the 2 eggs, ½ cup yogurt, and ⅓ cup buttermilk and whisk until a smooth batter forms.
- Add in the 2 tbsp vegetable oil and 1 tsp vanilla extract and mix again. Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl.
- Fill each ⅔ of the way full with batter, bake for 18 minutes then cool completely.
- Frost with marshmallow frosting.
Notes
You can substitute 1/4 cup sugar and 1/4 cup cocoa powder for the instant hot cocoa mix if you dont have it.
Frost the cupcakes with my marshmallow frosting.
Storing and freezing
Storage: To store these cupcakes, place them in an airtight container at room temperature and they will be fresh for up to three days. If you'd like to keep them fresh for even longer, store them in the refrigerator for up to one week. Freezing: These cupcakes can also be frozen! Allow the cupcakes to cool completely, then place them in a freezer-safe bag or container. Freeze for up to three months. When you're ready to enjoy, allow the cupcakes to thaw overnight in the refrigerator, then bring them to room temperature before serving. For best results, freeze the cupcakes UNFROSTED.Serving: 1cupcake, Calories: 108kcal, Carbohydrates: 22g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 176mg, Potassium: 65mg, Fiber: 1g, Sugar: 13g, Vitamin A: 50IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg
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