Easy Hot Cocoa Cupcakes
Delightful cupcakes inspired by hot cocoa, topped with marshmallow frosting, perfect for winter gatherings and cozy nights.
Ingredients
Cupcake Batter
- 1 cup hot cocoa mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder adds richness
- 1 teaspoon baking powder for leavening
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt balances sweetness
- 2 large eggs room temperature
- 1/2 cup vegetable oil can substitute with melted butter
- 1 cup milk can substitute with water
- 1 teaspoon vanilla extract
Frosting and Toppings
- 1 batch Fluffy marshmallow frosting for topping
- Marshmallows for topping
- Mini chocolate chips for topping
- Cocoa powder for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the hot cocoa mix, flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another medium bowl, combine the eggs, vegetable oil, milk, and vanilla extract. Whisk until smooth.
- Mix the wet ingredients into the dry ingredients until just combined. Avoid over-mixing.
- Fill the cupcake liners about two-thirds full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack.
Frosting and Toppings
- Once cool, frost the cupcakes with fluffy marshmallow frosting.
- Top each cupcake with a marshmallow and sprinkle with mini chocolate chips. Dust with cocoa powder.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.