These Hot Chocolate Cupcakes are perfect for any winter day or night! They taste just like a cup of cocoa- but in cupcake form! I used a half batch of my Cream Cheese Buttercream mixed with one packet of instant hot cocoa for the icing on these and it put them over the top! Whether you’re an adult or a child, these are going to be your new favorite cupcake!
| Servings |
cupcakes
|
Ingredients
- 118 grams flour (1 cup)
- 16 grams cornstarch (2 tablespoons)
- 2 packets Swiss Miss Marshmallow Hot Cocoa Mix (77 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 19 grams natural unsweetened cocoa powder (1/4 cup)
- 50 grams granulated sugar (1/4 cup)
- 2 large eggs
- 118 grams milk (1/2 cup)
- 99 grams vegetable oil (1/2 cup)
Ingredients
|
|
Instructions
- Preheat your oven to 350 degrees F. and place 12 cupcake liners in a cupcake pan.
- In a medium sized bowl whisk together your flour, cornstarch, Swiss Miss Marshmallow Hot Cocoa Mix, baking soda, baking powder, cocoa powder, and granulated sugar.
- Add your 2 large eggs, milk, and vegetable oil to your dry ingredients and whisk until incorporated.
- Using a rubber spatula make sure to go along the bottom and sides of your bowl to make sure everything is incorporated.
- Evenly divide your batter up into your prepared cupcake pan. You should be able to consistently get 12 cupcakes out of this batter.
- Bake in your preheated oven for 12-14 minutes or until when you lightly touch the top of one it bounces back. My oven tends to need right at 13 minutes to have these done.
- Remove from the oven and let set in the pan for 3 minutes and then remove to a cooling rack to cool completely.
- Add your buttercream to the top, decorate if wanted, and enjoy!! I used a half batch of my Cream Cheese Buttercream with one packet of Swiss Miss Hot Marshmallow Cocoa Mix added in.
Share this Recipe
Leave a Reply
Thanks for the feedback!