Hot Chocolate Cupcakes (Print Version)
# Ingredients:
01 -
1 1/4 cup all-purpose flour.
02 -
1/2 cup unsweetened cocoa powder.
03 -
1 cup granulated sugar.
04 -
2 teaspoons baking powder.
05 -
1/2 teaspoon sea salt.
06 -
1/2 cup vegetable oil.
07 -
2 large eggs, room temperature.
08 -
1/2 cup sour cream.
09 -
1/2 cup milk, room temperature.
10 -
1 cup unsalted butter, room temperature.
11 -
2 1/2 cups powdered sugar.
12 -
1 cup marshmallow fluff.
13 -
1 teaspoon vanilla extract.
14 -
2 packets hot chocolate powder.
15 -
2 tablespoons hot water.
# Instructions:
01 -
Preheat oven to 350°F convection/325°F conventional. Line muffin tins with liners.
02 -
Whisk dry ingredients. Add oil, eggs, sour cream and milk. Mix until smooth.
03 -
Fill liners 2/3 full. Bake 16-18 minutes until springy. Cool completely.
04 -
Beat butter until fluffy. Add powdered sugar, then marshmallow fluff and vanilla.
05 -
Make hot chocolate sauce. Frost cupcakes and top with sauce and marshmallows.
# Notes:
01 -
Can toast marshmallow fluff for extra flavor.
02 -
Different temperatures for convection vs conventional ovens.