Hot Cocoa Cupcakes
Hot cocoa cupcakes are the ultimate comfort dessert, blending the rich flavors of chocolate with a soft, fluffy texture. Topped with a luscious marshmallow frosting and studded with mini marshmallows and chocolate chips, each bite transports you to cozy winter nights. Perfect for holiday gatherings or a sweet treat any day, these easy-to-make delights are sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 1/4 cup unsalted butter (melted)
- 1 tsp pure vanilla extract
- 1/2 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- In another bowl, blend melted butter, eggs, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Stir in mini marshmallows and chocolate chips.
- Fill the cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 205
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Sift cocoa powder for a smooth batter. Experiment with toppings like whipped cream or peppermint extract for added flavor. Store leftovers in an airtight container for up to three days or freeze them individually for up to two months.