Hot Chocolate Cupcakes with Marshmallow Frosting
It’s time for a powerplay—serve up these mini cakes and guests will be sure to stay. Because nothing beats a steaming cup of hot chocolate if you’re at the rink watching your kid play hockey or at the sidelines of the big game. So if you’re having a party requiring cake and a sports theme, why not give these hot chocolate cupcakes with marshmallow frosting a whirl? Everyone knows the best part about a hot chocolate is the marshmallows. I’m not sure we can say the same about these guys since the cupcake and the frosting are delicious and just perfect together.
Add a whistle on top and your guests will be ready to coach or ref the next championship team.
Servings:
Makes 24-30 cupcakes
Hot Chocolate Cupcakes with Marshmallow Frosting Recipe:
You’ll Need
- 3 oz semisweet chocolate
- 1½ cups hot chocolate
- 2½ cups flour
- 2½ cups sugar
- 1½ cup cocoa powder
- 2 tsp baking soda
- ¾ tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3 large eggs
- ¾ cups canola oil
- 1½ cups buttermilk
- 1 tsp vanilla
- 8 egg whites, room temperature
- 2 cups sugar
- ½ tsp cream of tartar
- 1 large piping bag
- 1 large star or round tip
- Paper cupcake liners
- Chocolate jimmies
- Small whistles or toys for decorations
Prep and Cook
- Preheat the oven to 350°F and line 24 muffin cups with paper liners
- Chop the chocolate and add in small bowl with the hot chocolate
Let stand until the chocolate has completely melted and the liquid is smooth
Stir well - In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon
Set aside - Using an electric or handheld mixer, beat the eggs until thick and pale, about 3 minutes
Add the oil, buttermilk, vanilla and hot chocolate mixture, and mix until well combined
Add the dry ingredients and stir to incorporate - Divide the batter evenly between the muffin tins, filling them ¾ full
There may be extra batter left, depending on the size of your pans
It can be baked when the first batch is cooled - Bake for 16 minutes or until the centre of the cupcake is set
Remove from the oven and allow to cool - To make the frosting, combine the egg whites, sugar, and cream of tartar in a heat-proof bowl (or the bowl of an electric mixer) and set it over a pot of simmering water
Whisk frequently and heat the mixture until it reaches 160°F on a candy thermometer
(If you don’t have a thermometer, just make sure the sugar is completely dissolved and the liquid is too hot to hold your finger in it for more than a second.)
Transfer the bowl to the electric mixer (or use a handheld one) and beat until stiff, glossy peaks form, about 4–6 minutes - Transfer the frosting to a large piping bag fitted with a large round or star tip and pipe swirls of frosting on top of each cupcake
Allow the icing to set for 1 minute and garnish with chocolate jimmies
Place a toy whistle or other decoration on top and serve
Absolutely delicious! Made these for my son’s birthday and everyone loved them.
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