The Best Hot Chocolate Cupcakes
If you're looking for a fun and festive winter dessert, look no further than these Hot Chocolate Cupcakes! These delicious treats are made with instant hot cocoa mix and a delicious chocolate cupcake batter. Top them with a homemade marshmallow buttercream frosting for a sweet and chocolatey treat!
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.
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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