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–+ servings
Hot Chocolate Cupcakes

Decadent Hot Chocolate Cupcakes for a Cozy Celebration

These Hot Chocolate Cupcakes are a delightful way to capture cozy comfort with rich flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Can use gluten-free flour
  • 1 cup Granulated sugar Coconut sugar is an alternative
  • ¾ cup Unsweetened cocoa powder Dutch-processed cocoa recommended
  • 1 tsp Instant espresso powder Enhances flavor; omit if unavailable
  • 1 tsp Baking powder Ensure freshness for rise
  • 1 tsp Baking soda Ensure freshness for rise
  • ½ tsp Salt Balances sweetness
  • ½ cup Sour cream Can substitute with yogurt or crème fraîche
  • ½ cup Vegetable oil Can use melted coconut oil
  • 2 large Large eggs Flax eggs for vegan option
  • 1 tsp Vanilla extract Pure vanilla is best
For the Hot Fudge Sauce
  • 1 cup Granulated sugar Can replace with agave syrup
  • ½ cup Whole milk Plant-based milk works as a substitute
  • 6 oz Semi-sweet chocolate Dark chocolate can be used
  • 2 tbsp Cocoa powder Use the same type as in cupcakes
  • 2 tbsp Butter Margarine is a dairy-free option
  • 1 tsp Vanilla extract Pure vanilla recommended
  • ¼ tsp Salt Balances sweetness
For the Vanilla Buttercream
  • ½ cup Butter Can substitute with margarine
  • 4 cups Powdered sugar Consider a sugar substitute if needed
  • 2 tbsp Milk Use dairy or non-dairy milk as preferred
For Decoration
  • 1 cup Mini marshmallows For a classic hot chocolate look
  • optional Candy sticks For added flavor and crunch

Equipment

  • Cupcake pan
  • Mixing bowls
  • whisk
  • Spoon or ice cream scoop
  • Electric mixer
  • Medium Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with festive liners.
  2. Sift together the all-purpose flour, granulated sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and gently stir to combine.
  5. Fill each cupcake liner about two-thirds full with the batter and bake for 17-20 minutes.
  6. Allow cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack.
  7. To make the hot fudge sauce, combine sugar, milk, semi-sweet chocolate, cocoa powder, butter, vanilla extract, and salt in a saucepan and stir until melted.
  8. Whip room temperature butter until creamy, then gradually add powdered sugar, vanilla, and milk for the buttercream.
  9. Fill each cooled cupcake with hot fudge and pipe the vanilla buttercream on top; decorate with mini marshmallows and candy sticks.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 500IUCalcium: 50mgIron: 2.5mg

Notes

Avoid overmixing to keep cupcakes light and fluffy. Check for doneness with a toothpick.

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