Hot Chocolate Cupcakes With Marshmallow Frosting

Hot Chocolate Cupcakes With Marshmallow Frosting

Makes 24-30 cupcakes

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

  • 1
    Preheat the oven to 350°F and line 24 muffin cups with paper liners.
  • 2
    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.
  • 3
    In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
  • 4
    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.
  • 5
    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.
  • 6
    Bake for 16 minutes or until the centre of the cupcake is set. Remove from the oven and allow to cool.
  • 7
    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.
  • 8
    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.

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