Best 3 Hot Chocolate Cupcakes Recipes
Indulge in the warmth and comfort of freshly baked hot chocolate cupcakes, a delightful treat that captures the essence of a cozy winter evening. Immerse yourself in the rich flavors of cocoa, swirled perfectly into a moist and fluffy cupcake batter, topped with a luscious ganache or a cloud-like marshmallow frosting. With a sip of hot chocolate on the side or perhaps even infused within the batter, these cupcakes promise an irresistible sensory experience that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
HOT CHOCOLATE AND GRAND MARNIER "CUPCAKES"
Provided by Ludovic LeFebvre
Categories Cake Liqueur Milk/Cream Mixer Chocolate Egg Dessert Bake Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Line 12-cup muffin pan with muffin papers. Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted and smooth, about 1 minute. Remove saucepan from heat.
- Using electric mixer, beat sugar, eggs, egg yolks, and liqueur in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 400°F. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes. Serve cupcakes with whipped cream.
MEXICAN HOT CHOCOLATE CUPCAKES (VEGAN)
Rich vegan chocolate cupcakes with a bit of a kick! Yum!
Provided by imaginary.fish
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
- Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
- Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
- Spoon frosting over the cupcakes and swirl around to cover the tops.
Nutrition Facts : Calories 209 calories, Carbohydrate 38.7 g, Fat 6.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 159.3 mg, Sugar 24 g
HOT CHOCOLATE CUPCAKES
Vanilla frosting "marshmallows" are piped onto devil's food cupcakes to mimic the look of a favorite hot drink. Don't forget the pretzel "cup handles!"
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
- Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 20 g, TransFat 1 g
Tips:
- Use high-quality cocoa powder. This will make a big difference in the flavor of your cupcakes.
- Don't overmix the batter. Overmixing will make the cupcakes tough.
- Fill the cupcake liners only about 2/3 full. This will prevent them from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the cupcakes dry.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- Try different frosting flavors. Chocolate frosting is a classic, but you can also try other flavors like vanilla, caramel, or peanut butter.
- Decorate the cupcakes as desired. You can use sprinkles, chopped nuts, or even edible glitter to make your cupcakes look festive.
Conclusion:
Hot chocolate cupcakes are a delicious and decadent treat that are perfect for any occasion. With their rich chocolate flavor and creamy frosting, they're sure to be a hit with everyone. So next time you're looking for a sweet treat, give hot chocolate cupcakes a try. You won't be disappointed!
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