Bakerita

Hot Chocolate Cupcakes

★★★ from 4 reviews

(Last updated January 7, 2021)Cupcakes· Desserts· Recipe Index

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These Hot Chocolate Cupcakes are topped with a fluffy, toasted marshmallow frosting! You’ll love these decadent cupcakes that taste just like hot chocolate.

These Hot Chocolate Cupcakes are topped with a fluffy, toasted marshmallow frosting! You'll love these decadent cupcakes that taste just like hot chocolate.

It’s so weird that winter is technically starting to come to an end, because that means soon it’ll be time to start abandoning SUPER chocolatey desserts and embracing fruity ones, not that that is necessarily a bad thing.

I mean, embracing spring did give us Lemon Meringue Cupcakes, Blueberry Oatmeal Crumb Bars, and this Summer Berry Tart, and there’s nothing even remotely bad about any of those.

However, I’m still in winter mode, so I’m giving you more chocolate…and I will keep giving you chocolate, until someone tells me not to. And trust me…if you make these cupcakes, you’ll be glad I did.

These Hot Chocolate Cupcakes are topped with a fluffy, toasted marshmallow frosting! You'll love these decadent cupcakes that taste just like hot chocolate.

They epitomize everything you love about drinking hot chocolate snuggled on the couch, except in cupcake form, and the marshmallows don’t disappear into the warm liquid. Instead, you have a mountain of glorious, toasted marshmallow frosting. Even better than the drink.

These are a spin-off of a recipe I posted waaaay back in Bakerita’s history – Hot Chocolate Layer Cake, from September 2010. I halved the recipe, turned it into cupcakes, and added some amazing Seven Minute Frosting, which I proceeded to toast to make it even better.

This, my friends, was a good idea. They’re so delicious and reminiscent of those delicious flavors always associated with winter and snuggling up on the couch with a good movie. Make these next time you’re craving chocolate! Enjoy.

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Hot Chocolate Cupcakes

★★★

3 from 4 reviews
Print Recipe

Description

12/18 NOTE: I’ve had some readers tell me that they’ve had issues with their cupcakes falling in the centers, even when following the recipe exactly. I’ve never had the issue and other readers have also had success, so PROCEED WITH CAUTION! I will be fixing the recipe to be more foolproof ASAP.

Ingredients

Scale

For the cupcakes

  • 6 oz. 3/4 cup unsalted butter
  • 13–1/2 oz. 3 cups unbleached all-purpose flour (I recommend weighing it)
  • 3/4 cup canola oil
  • 4–1/2 oz. bittersweet chocolate (finely chopped)
  • 3 cups granulated sugar
  • 2–1/4 oz. 3/4 cup natural unsweetened cocoa powder
  • 3 large eggs (at room temperature)
  • 3/4 cup buttermilk (at room temperature)
  • 2 Tbs. pure vanilla extract
  • 2–1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

For the frosting

  • 1 1/2 cups sugar
  • 2 tablespoons light corn syrup
  • 6 large egg whites
  • 1 teaspoon pure vanilla extract

Instructions

For the cupcakes

  1. Heat the oven to 350°F. Place cupcake liners into cupcake pans.
  2. In a large, heavy saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted and fully combined.
  3. In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
  4. Whisk in the eggs, one at a time (making sure to keep whisking – you don’t want the eggs to scramble), then whisk in the buttermilk, vanilla, baking soda, and salt. Fill each cupcake liner about 2/3 full.
  5. Bake cupcakes for 17-22 minutes, or until a toothpick comes out clean when inserted into the center. Cool on racks for 10 minutes.

For the frosting

  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
  2. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately. After frosting, use a handheld kitchen torch to lightly toast the top of the frosting if desired.

Notes

Cupcake recipe from Hot Chocolate Layer Cake and frosting recipe from Martha Stewart

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    • Tonnia says

      I just Made these. They came out great! I am not toasting the icing because I don’t have a kitchen Torch. Answers their Christmas gifts I am using a stick of candy cane for the straw.

      Reply

  18. Jaclyn says

    These looks amaze! You’re frosting job is utter perfection and I still can’t get over how much I love the design of your blog. Every time I stop by I get a little jealous of how cute it is and how much personality it has =).

    Reply

  20. Rachel says

    STUNNING pictures… they look too perfect to eat almost! that swirl is perfectly done AND perfectly toasted. i don’t know how you do it but these look amaaazing as always!! chocolate does go better with winter, but hey there’s no reason to say no to a summer brownie or chocolate milkshake ;)

    Reply

  25. sally @ sallys baking addiction says

    These have to be the cutest cupcakes I’ve ever seen. :) The gorgeous torched frosting on top has me dreaming of a huge cup of hot chocolate and toasty marshmallows. I love your photos! You have such talent. I want one of these cupcakes for lunch. Maybe two of them!

    Reply

  29. Yii-Huei says

    Beautiful photos! I live in Australia, and we are coming to an end of our summer now. These would look so perfect for winter (or any other season really).

    Reply

    • Rachel Conners says

      Hi Taylor, what do you mean they fell? If you mean that the centers sunk in, that’s most likely because you didn’t bake the cupcakes enough or the oven was at the wrong temperature. I’m sorry it didn’t work out for you!

      Reply

    • Shelby Hickerson says

      My first batch fell too but I let the batter sit and stirred it two or three times. I think this is an altitude problems because Seattle and San Diego and fairly close to sea level. I live at 5,500 ft and letting the gasses escape from the batter helped significantly.

      Reply

      • Rachel says

        Thanks for the helpful reply Shelby – I often forget about altitude problems because I’ve always lived practically at sea level! Your tip is very useful!

        Reply

  32. Matthew says

    Wow I see lots of comments about the pictures and how awesome they sound, but I want to bake these. Did anyone bake the darn cupcakes, and knows how they taste?

    Reply

  33. Cindy Viehdorfer says

    I made these cupcakes today too and they fell. I cooked them long enough the centers were more that done.. I followed the recipe to a tee and even weighed my flour

    Reply

    • Rachel Conners says

      Interesting, I’ve made these multiple times before and I’ve never had that problem. Multiple problems can causes cakes to fall, like overmixing, undermixing, temperature issues…so I can’t ensure how exactly why it happened for you. However, since these cupcakes aren’t working for you, you could try the frosting with any chocolate cupcake recipe and get similar results!

      Reply

      • Hannah Bell says

        I just made these cupcakes. I weighed the flour and did everything exactly as called for, even with an oven thermometer. They fell horribly. Every cupcake fell worse than any I have ever seen. I would highly not recommend this recipe, they looked adorable and I was so excited, but totally not worth it.

        Reply

        • Rachel says

          Hi Hannah. I’m so sorry you had trouble! I know how frustrating it can be to have a recipe fail – I wish I had been in the kitchen so I could help troubleshoot. I’ve made this recipe a few times (though it has been a while) and never had that issue. I apologize the recipe didn’t work as expected – I’ll try making it again soon to see if I can rework it to make it more foolproof!

          Reply

  34. Lisa Frank says

    Hi Rachel,

    I just found your blog today when I was searching for hot chocolate-flavored desserts for my Hot Cocoa Dessert Bar post. Your recipes and photos look amazing and I’m your newest follower! I can’t wait to pour over your whole site soon.

    I shared one of your photos (with credit) and your recipe link and blog homepage link with my readers and I know they’ll love it! Thank you for allowing bloggers like me to pass on such wonderful recipe ideas. If you’d like to see the post, it’s right here: http://www.handcraftedparties.com/hot-cocoa-bar-red-velvet-hot-chocolate-desserts/

    Thanks!
    Lisa Frank :)
    handcraftedparties.com

    Reply

  36. phuket map says

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    Reply

  37. Nikki says

    I cannot WAIT to make these for my company party this Friday! May I ask how many cupcakes this recipe will make? Just need to know if I should double it or not!

    Thank you so much!!!

    ★★★★★

    Reply

  38. Elizabeth Hernandez says

    I tried these out and, unfortunately, they didn’t come out anything like your photo! They completely sank while baking and they tasted like oil! I followed the recipe exactly (even double checking as I went) so I have no idea why they turned out so badly! I had to throw them and the leftover batter out! I was so disappointed. Now I don’t have a dessert for my holiday party tonight!

    ★

    Reply

    • Rachel says

      Hi Elizabeth! I’m so sorry you’ve had trouble. This recipe has gotten mixed reviews – I’ve heard from people who experience the same problem as you and others who it works perfectly for. I’ve made it multiple times and never experienced what you did, but it’s on my to-do list to rework the recipe to be fool-proof. I’m so sorry it didn’t work out for you. I know how frustrating it is when this happens. I’m going to put a note of warning on the recipe – again, my apologies.

      Reply

  40. Dayshun says

    The problem with cupcakes/cakes/quick breads falling in the center is likely an altitude issue. I live in Colorado and automatically cut any leavening agent in half in a recipe that isn’t already adjusted for high altitude. The higher the altitude, the faster your cake will rise. When it rises too quickly the center falls. Cutting the leavening agents (baking powder/soda) in half allows the cake to rise at a slower rate. I will generally mix my batter, bake one cupcake then adjust my ingredients accordingly if it doesn’t come out right. If they still fall after adjusting the leavening agent and since my batter is already mixed, I’ll add a little more flour until they come out perfect. This cupcake looks delicious!

    Reply

    • Rachel says

      Thanks so much for sharing your insights to baking at high altitude, since I’m so unfamiliar with it! I’m sure this will be very helpful to many people.

      Reply