Hot Chocolate Cupcake Recipe
- 1 C all-purpose flour
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 C hot water
- 1/2 C cocoa powder
- 6 TBSP butter room temp
- 3/4 C sugar
- 1 large egg
- 1/4 C vegetable oil
- 1 tsp vanilla extract
Marshmallow Frosting Ingredients:
- 1-7.5 oz marshmallow crèam
- 1/4 C butter softened
- 2 C powdered sugar
- 1 - 2 TBSP heavy cream
-Preheat oven to 350 degrees. Line a cupcake tin with cupcake paper liners.
-Whisk flour, cinnamon, baking soda, salt in s medium bowl. Set aside.
-Whisk hot water and cocoa powder in a small bowl. Set aside.
-Using a stand mixer, cream together butter and sugar until light and fluffy.
-Mix the egg, vegetable oil, and vanilla until well combined.
-Add in the flour mixture, alternate with hot cocoa mix until there are no lumps.
-Using a large ice cream scoop the batter into the lined cupcake tins until they are 3/4's filled.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Remove from oven allowing cupcakes to cool in cupcake pan for 10 minutes.
-Take out of cupcake pan and place individual cupcakes on a wire rack to cool completely.
-Beat marshmallow cream and butter until combined.
-Add sugar, beat until combined.
-Mix in heavy cream 1/2 TBSP at a time until it can be spread on the cupcakes.
-Spoon into a pastry bag with a large tip.
-Frost cupcakes from the outside working the tip toward the center of the cupcake.
-Sprinkle a little cocoa powder on top of each frosted cupcake.
Calories: 322kcal | Carbohydrates: 45g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 258mg | Potassium: 71mg | Fiber: 2g | Sugar: 34g | Vitamin A: 368IU | Calcium: 15mg | Iron: 1mg