Description
These Hot Cocoa Cupcakes taste like a warm mug of chocolate in cake form, rich and topped with fluffy whipped cream and mini marshmallows.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- Mini marshmallows
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Measure ingredients so everything is ready.
- In a bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt until even. In another bowl, whisk the melted butter, eggs, vanilla, and milk until smooth. Pour the wet mix into the dry and stir until just combined. Do not overmix.
- Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack. Top each cupcake with a swirl of whipped cream and a few mini marshmallows. Serve right away.
Notes
Use room-temperature eggs and milk for a smoother batter. Cool cupcakes completely before topping to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg