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Hot Chocolate Cupcakes Recipe

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These Hot Chocolate Cupcakes are a moist, rich chocolate treat topped with a fluffy whipped cream frosting. Perfect for cozy occasions, they combine the deep flavor of cocoa with a light, creamy topping to create an irresistible dessert.

Ingredients

Cake

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 6 tablespoons hot cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup hot water

Frosting

  • 1 1/4 cups heavy whipping cream
  • 1 1/4 cups confectioners’ sugar

Instructions

  1. Preheat oven and prepare tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners to ensure easy removal and baking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, hot cocoa powder, baking powder, baking soda, and salt until well combined and free of lumps to ensure even distribution of leavening agents and flavor.
  3. Combine wet ingredients: In a separate medium bowl, whisk the large egg, milk, melted butter, and hot water until the mixture is smooth and homogenous to help incorporate air and moisture into the batter.
  4. Mix wet and dry ingredients: Gradually add the wet ingredient mixture into the dry ingredients, mixing on low speed with an electric mixer or by hand using a spatula. Stir until just combined to avoid overmixing and developing gluten; the batter will be thin.
  5. Fill cupcake liners and bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
  6. Cool cupcakes: Remove cupcakes from the oven and let cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. It is essential that cupcakes are fully cooled before frosting to prevent melting the frosting.
  7. Prepare whipped cream frosting: In a large, chilled mixing bowl, combine the heavy whipping cream and confectioners’ sugar. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat to avoid a lumpy texture.
  8. Frost cupcakes: Once cupcakes are completely cool, pipe or spread a generous amount of whipped cream frosting atop each one. Garnish optionally with miniature marshmallows, chocolate shavings, curls, or a light dusting of cocoa powder for added visual appeal and flavor.
  9. Serve or store: Serve your Hot Chocolate Cupcakes immediately for best freshness, or store them in an airtight container refrigerated up to 2 days.

Notes

  • Ensure cupcakes are completely cooled before applying frosting to prevent it from melting.
  • Batter will be thin; this is normal and ensures moist cupcakes.
  • For garnish, consider chocolate curls, mini marshmallows, or dusting with cocoa powder.
  • Store frosted cupcakes in the refrigerator due to the whipped cream frosting for up to 2 days.
  • Use chilled cream and a chilled bowl for the best whipped cream results.

Find it online: https://oliviabakes.com/hot-chocolate-cupcakes-recipe/