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These hot chocolate cupcakes are my absolute favorite winter treat to bake. I've spent years perfecting this recipe and let me tell you the combination of rich chocolate cake marshmallow frosting and that dreamy hot cocoa drizzle is pure magic. Every time I make them my kitchen smells like the coziest hot chocolate shop you can imagine.
Why These Are Pure Joy
What I love most about these cupcakes is how forgiving they are. Whether you need to make them gluten-free or dairy-free they always turn out beautifully. They're fancy enough for holiday parties but simple enough to whip up when you're craving something special. That hot cocoa flavor just brings back such wonderful memories.
What You'll Need
- Butter: Unsalted and softened to room temperature for easy creaming with dry ingredients.
- Flour: Use cake flour for a tender crumb or try the homemade cake flour trick with cornstarch.
- Baking Powder: Essential for leavening the cupcakes.
- Cocoa Powder: Dutch-process or unsweetened cocoa powder for a deep chocolate flavor.
- Sugar: Granulated sugar for the batter and powdered sugar for the frosting.
- Oil: Neutral options like vegetable or sunflower oil, or olive oil for a subtle flavor twist.
- Eggs: Large, at room temperature for better mixing.
- Sour Cream: Can be swapped with Greek yogurt or plain, unsweetened yogurt.
- Hot Chocolate Powder: Used for the drizzle, not in the batter.
- Marshmallow Fluff: Adds a toasty flavor when incorporated into the frosting.
Let's Bake Together
- Prepare Dry Ingredients
- Whisk together flour, cocoa powder, sugar, baking powder, and salt until well mixed.
- Combine Wet Ingredients
- Mix oil, eggs, and vanilla until the batter forms a smooth paste, then add sour cream and milk.
- Fill Cupcake Liners
- Scoop 50-55 grams of batter into each liner, filling them ⅔ to ¾ full.
- Bake
- Bake at 350°F (175°C) for 16-18 minutes, checking for doneness by pressing the cupcake tops.
- Prepare Frosting
- Beat butter with powdered sugar and marshmallow fluff until smooth. Optional: Toast fluff before incorporating.
- Assemble Cupcakes
- Pipe frosting on cooled cupcakes, drizzle with hot cocoa sauce, and garnish with mini marshmallows.
My Best Tips
The reverse creaming method really makes these cupcakes special it gives them the most incredible tender texture. I always use my kitchen scale for measuring everything comes out perfect every time. And whatever you do don't cut back on the sugar in the batter it's crucial for the right texture and flavor balance.
Keep Them Fresh
These beauties stay perfectly moist for about 3 days in an airtight container on the counter. If you need them to last longer pop them in the fridge or freezer. Just remember to let frozen cupcakes come to room temperature before serving they taste so much better that way.
Common Questions
I often get asked about making these ahead and yes they're perfect for that! You can bake them a couple days before you need them. When I'm using just one pan I let the extra batter hang out on the counter while the first batch bakes. To check if they're done just give the tops a gentle press they should bounce right back.
Mix It Up
Sometimes I switch things up with chocolate ganache instead of marshmallow frosting or add a drizzle of caramel sauce. During the holidays I love sprinkling crushed candy canes on top. The possibilities are endless and they're always delicious.
Perfect Pairings
These cupcakes are amazing with a cup of spiced chai or classic hot chocolate. When I'm hosting I'll serve them alongside s'mores bars or peppermint bark it creates such a cozy winter dessert spread that everyone loves.
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Frequently Asked Questions
- → Why use both sour cream and milk?
Sour cream adds moisture and richness while making the cupcakes tender. Milk helps create the proper batter consistency.
- → Can I torch the marshmallow fluff?
Yes, you can toast the marshmallow fluff with a culinary torch before mixing into the frosting for extra flavor.
- → Why use convection vs conventional oven temperatures?
Convection ovens require a higher temperature because the fan circulates air. Adjust temperature down for conventional ovens.
- → How do I know when the cupcakes are done?
Press the center of a cupcake gently - it should spring back when fully baked. They should take 16-18 minutes.
- → Can I make these ahead?
Yes, make the cupcakes ahead but add the hot chocolate drizzle and marshmallows just before serving for best appearance.