Hot Cocoa Cupcakes

There’s something undeniably magical about the combination of chocolate and warmth, which is why Hot Cocoa Cupcakes are near and dear to my heart. Every winter, when the cold air begins to bite, I find myself craving those cozy nights spent with a blanket, a good book, and a steaming cup of hot cocoa. But why stop at just sipping it? Why not indulge in an entire cupcake that captures that rich, chocolatey goodness? When I first started baking these, I was amazed at how quickly they became a beloved treat among my friends and family. It started as a spontaneous decision one snowy evening, and before I knew it, they were a staple at our gatherings. Each bite is a delightful reminder of the comfort that comes with winter, and they pair perfectly with a cup of hot cocoa on the side—or maybe even a scoop of vanilla ice cream for the ultimate dessert experience.

What You Need for Hot Cocoa Cupcakes

When it comes to baking Hot Cocoa Cupcakes, the ingredients are the stars of the show. Each one plays a crucial role in creating that rich, moist texture and deep chocolate flavor that we all love. From the unsweetened cocoa powder that gives them their intense flavor to the creamy frosting that finishes them off, these ingredients work harmoniously to make something truly special.

• 3 tablespoons canola oil: Adds moisture to the cupcakes, ensuring they stay soft.
• 1 stick unsalted butter, melted and slightly cooled: Essential for that buttery flavor and moist texture.
• 1/2 cup semi-sweet chocolate chips: For melty pockets of chocolate in every bite.
• 3/4 cup + 2 tablespoons all-purpose flour, not packed: The backbone of the cupcakes, providing structure.
• 1/2 teaspoon baking soda: Helps the cupcakes rise beautifully.
• 1 teaspoon baking powder: Works alongside baking soda for that perfect lift.
• 1/2 cup unsweetened cocoa powder: The star ingredient, giving these cupcakes their rich chocolate flavor.
• 1/2 teaspoon salt: Enhances all the flavors in the recipe.
• 2 large eggs + 1 large egg yolk, at room temperature: Ensures a rich texture and helps bind the ingredients together.
• 1 cup granulated sugar: Sweetens the batter perfectly.
• 1 teaspoon vanilla extract: Adds depth of flavor.
• 1/2 cup full fat sour cream: Makes the cupcakes extra moist and rich.
• 1/2 cup hot coffee: Deepens the chocolate flavor without adding a coffee taste.
• 3 cups confectioners sugar: For a sweet, fluffy frosting.
• 3/4 cup unsweetened cocoa powder: For the rich chocolate frosting.
• 1 stick unsalted butter, very soft: Needed for the frosting to be creamy and spreadable.
• 2 tablespoons sour cream: Adds creaminess to the frosting.
• 3 tablespoons whole milk or half and half: Adjusts the consistency of the frosting.
• 1/4 teaspoon salt: Balances the sweetness of the frosting.
• 1 teaspoon vanilla extract: Adds flavor to the frosting.
• 4 ounces bittersweet chocolate, chopped into small pieces: For the chocolate drizzle topping.
• 1/2 cup heavy whipping cream: Creates a luscious chocolate drizzle.
• 1/2 teaspoon vanilla extract: Adds flavor to the chocolate drizzle.
• 1/4 cup holiday sprinkles (optional but fun): Adds a festive touch to your cupcakes.
• 12 marshmallows: Perfect for that classic hot cocoa topping.

Instructions for Hot Cocoa Cupcakes

Let’s dive into the fun part—baking these Hot Cocoa Cupcakes! The process is quite simple, and I guarantee you’ll enjoy every moment. Follow these steps, and you’ll have delicious cupcakes that everyone will love. Just remember to take your time and enjoy the delightful aroma filling your kitchen as they bake!

1. Preheat your oven to 350 degrees Fahrenheit. While it’s heating up, line your 12-cup cupcake tin with cupcake liners. A little tip: lightly spray the liners with non-stick spray for easy removal later.
2. In a microwave-safe bowl, melt the canola oil, butter, and chocolate chips together. Heat them in 30-second increments, stirring in between. You can also achieve this over low heat on the stove, but the microwave is my favorite method for ease. Once melted, whisk the mixture until it’s completely smooth and set it aside to cool.
3. In a medium-sized bowl, combine flour, baking soda, baking powder, unsweetened cocoa powder, and salt. Stir everything together until well mixed, then set it aside.
4. In a large mixing bowl, whisk together the eggs, egg yolk, granulated sugar, and vanilla extract. Beat the mixture until it’s smooth and creamy.
5. Add the cooled butter, oil, and chocolate mixture to the egg mixture. Whisk until everything is well combined. Next, add half of the flour mixture and half of the sour cream. Stir gently to combine, then repeat with the remaining flour and sour cream. Be careful not to over-mix; this is key for fluffy cupcakes!
6. Quickly stir in the hot coffee. The heat will enhance the chocolate flavor, so don’t skip this step! Gently fold the mixture until everything looks uniform.
7. Divide the batter evenly among the lined cupcake tins, filling each liner about two-thirds full. Bake in the preheated oven for 16 to 18 minutes. When they’re done, a toothpick inserted in the center should come out clean. Let them cool completely in the pan.
8. While the cupcakes cool, sift together the confectioners sugar and cocoa powder for the frosting. This helps to avoid lumps.
9. In a mixing bowl, use a handheld mixer or a stand mixer fitted with a paddle attachment to beat the softened butter on medium-high speed for about 2 minutes until it’s creamy. Reduce the speed to low and gradually add the sifted sugar and cocoa powder, alternating with the sour cream and milk. Once everything is added, increase speed to medium-high and beat until the frosting is fluffy, about another 2 minutes.
10. Once the cupcakes are completely cool, frost them as desired. You can go simple or create beautiful swirls; the choice is yours! For an extra touch, drizzle some chocolate sauce on top and sprinkle with holiday sprinkles and a toasted marshmallow.
11. To make the chocolate drizzle, place the chopped bittersweet chocolate in a bowl. In a small saucepan, warm the heavy cream over medium heat until it’s hot but not boiling. Pour the cream over the chocolate and let it sit for 2 to 3 minutes. Whisk until smooth, then let it cool slightly before drizzling over the frosted cupcakes.
12. To toast the marshmallows, place them on a baking sheet and position your oven rack right below the broiler. Preheat the broiler, then toast the marshmallows until golden brown, watching closely as they can burn quickly. Once toasted, let them cool for a minute before placing one on each cupcake.

Helpful Hints

When making Hot Cocoa Cupcakes, a few helpful hints can elevate your experience. From storage to serving suggestions, these tips ensure your cupcakes taste great and look fantastic every time.

• Storage: Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best flavor.
• Freezing: You can freeze the baked cupcakes for up to a month. Just make sure they are completely cooled and wrapped tightly in plastic wrap.
• Pairing: Serve your cupcakes with a side of hot cocoa or coffee for an indulgent treat.
• Decoration: Get creative with decorations! Use chocolate shavings, whipped cream, or colorful sprinkles to jazz up your cupcakes.
• Cupcake Size: If you want smaller cupcakes, simply adjust the baking time to 12 to 15 minutes.
• Flavor Variations: Experiment with different types of chocolate, such as white chocolate or even flavored cocoa powders for a twist.

Serving Ideas for Hot Cocoa Cupcakes

• Perfect for Winter Gatherings: Serve these cupcakes at holiday parties, winter birthdays, or cozy family gatherings to bring warmth and joy.
• Add a Hot Cocoa Bar: Set up a hot cocoa bar alongside your cupcakes, complete with toppings like whipped cream, chocolate chips, and peppermint sticks for a festive treat.
• Host a Cupcake Decorating Party: Invite friends over for a cupcake decorating session. Provide various toppings and frostings for a fun and creative evening.
• Pair with Seasonal Drinks: These cupcakes pair wonderfully with warm beverages like spiced cider or chai tea, making for an inviting winter snack.
• Ideal for Gifting: Package a few cupcakes in a decorative box with a handwritten note as a lovely homemade gift for friends and family.
• Office Treats: Bring a batch to work to brighten up the day of your colleagues. They’ll appreciate the sweet gesture!

FAQ

Conclusion

Hot Cocoa Cupcakes are the perfect blend of rich chocolate flavor and moist texture, making them a special treat for any occasion. I encourage you to try making them for your next gathering or even just a cozy night in. They’re sure to warm your heart and sweeten your day!

Hot Cocoa Cupcakes

The ultimate comfort food, Hot Cocoa Cupcakes are rich, fluffy, and the perfect blend of chocolatey goodness. These easy-to-make cupcakes will have you craving more with every bite. Ideal for winter gatherings and festive occasions, they're sure to be a hit!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Desserts

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Whisk
• Frying Pan
• Oven
• Food Processor
• Peeler

Ingredients

  

• 3 tablespoons Canola Oil
• 1 stick Unsalted Butter melted and slightly cooled
• 1/2 cup Semi-Sweet Chocolate Chips
• 3/4 cup All-Purpose Flour not packed
• 2 tablespoons All-Purpose Flour not packed
• 1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 teaspoon Salt
• 2 large Eggs at room temperature
• 1 large Egg Yolk at room temperature
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/2 cup Full Fat Sour Cream
• 1/2 cup Hot Coffee
• 3 cups Confectioners Sugar
• 3/4 cup Unsweetened Cocoa Powder
• 1 stick Unsalted Butter very soft
• 2 tablespoons Sour Cream
• 3 tablespoons Whole Milk or half and half
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 4 ounces Bittersweet Chocolate chopped into small pieces
• 1/2 cup Heavy Whipping Cream
• 1/2 teaspoon Vanilla Extract
• 1/4 cup Holiday Sprinkles optional but fun
• 12 Marshmallows

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. While it’s heating up, line your 12-cup cupcake tin with cupcake liners. A little tip: lightly spray the liners with non-stick spray for easy removal later.
• In a microwave-safe bowl, melt the canola oil, butter, and chocolate chips together. Heat them in 30-second increments, stirring in between. You can also achieve this over low heat on the stove, but the microwave is my favorite method for ease. Once melted, whisk the mixture until it’s completely smooth and set it aside to cool.
• In a medium-sized bowl, combine flour, baking soda, baking powder, cocoa powder, and salt. Stir everything together until well mixed, then set it aside.
• In a large mixing bowl, whisk together the eggs, egg yolk, granulated sugar, and vanilla extract. Beat the mixture until it’s smooth and creamy.
• Add the cooled butter, oil, and chocolate mixture to the egg mixture. Whisk until everything is well combined. Next, add half of the flour mixture and half of the sour cream. Stir gently to combine, then repeat with the remaining flour and sour cream. Be careful not to over-mix; this is key for fluffy cupcakes!
• Quickly stir in the hot coffee. The heat will enhance the chocolate flavor, so don’t skip this step! Gently fold the mixture until everything looks uniform.
• Divide the batter evenly among the lined cupcake tins, filling each liner about two-thirds full. Bake in the preheated oven for 16 to 18 minutes. When they’re done, a toothpick inserted in the center should come out clean. Let them cool completely in the pan.
• While the cupcakes cool, sift together the confectioners sugar and cocoa powder for the frosting. This helps to avoid lumps.
• In a mixing bowl, use a handheld mixer or a stand mixer fitted with a paddle attachment to beat the softened butter on medium-high speed for about 2 minutes until it’s creamy. Reduce the speed to low and gradually add the sifted sugar and cocoa powder, alternating with the sour cream and milk. Once everything is added, increase speed to medium-high and beat until the frosting is fluffy, about another 2 minutes.
• Once the cupcakes are completely cool, frost them as desired. You can go simple or create beautiful swirls; the choice is yours! For an extra touch, drizzle some chocolate sauce on top and sprinkle with holiday sprinkles and a toasted marshmallow.
• To make the chocolate drizzle, place the chopped bittersweet chocolate in a bowl. In a small saucepan, warm the heavy cream over medium heat until it's hot but not boiling. Pour the cream over the chocolate and let it sit for 2 to 3 minutes. Whisk until smooth, then let it cool slightly before drizzling over the frosted cupcakes.
• To toast the marshmallows, place them on a baking sheet and position your oven rack right below the broiler. Preheat the broiler, then toast the marshmallows until golden brown, watching closely as they can burn quickly. Once toasted, let them cool for a minute before placing one on each cupcake.

Notes

• Tip 1: Do not let the chocolate glaze sit for more than 5 minutes or it will harden up and become very difficult to spoon over the frosting.
• Tip 2: Don’t add too much chocolate glaze or it will drip all over your liners making it very messy to pick up.
• Tip 3: This recipe makes 12 very large cupcakes. You can make 16 smaller cupcakes, if desired, but reduce the bake time by 2 to 3 minutes.

Keyword chocolate cupcakes, festive baking, hot cocoa cupcakes, Winter Desserts

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.