• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • Home
  • Recipes
  • About Me
  • Cookbook
  • Shop
  • Contact

Bakerita

Hot Chocolate Cupcakes

★★★ from 4 reviews

Cupcakes· Desserts· Recipe Index

2/5
Pin26.7K
Share239
Tweet12
26.9K Shares
Jump to Recipe·Print Recipe

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Hot Chocolate Cupcakes


★★★

3 from 4 reviews

  • Author: Rachel Conners
  • Yield: 2 dozen 1x
Print Recipe
Pin 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.


Scale

Ingredients

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

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

Pin26.7K
Share239
Tweet12
26.9K Shares

70 Comments

Subscribe for More Recipes!

« Oreo Cake
Frosted Chocolate Fudge Brownies »

Comments

  1. Deepshikha says

    February 5, 2013 at 4:02 pm

    Your cupcakes look PERFECT! :) Haha, I totally agree with you, winter is definitely the chocolate season, so sad that it’s coming to an end :/

    Reply
    • Tonnia says

      December 19, 2019 at 1:50 pm

      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
      • Rachel says

        December 19, 2019 at 3:30 pm

        Love that you’re using a candy cane – so cute and great idea!! Enjoy, Tonnia!

        Reply
  2. Paige Minteer says

    February 5, 2013 at 4:19 pm

    Such cute pics!!

    Reply
  3. Melanie says

    February 5, 2013 at 4:39 pm

    I would eat these cupcakes, regardless of what season is – they look so delicious! And your frosting is PERFECTLY toasted!

    Reply
  4. Sarah says

    February 5, 2013 at 4:46 pm

    Marshmallow frosting on a chocolate cupcake is a perfect combination. It just is.

    Reply
  5. DessertForTwo says

    February 5, 2013 at 5:10 pm

    These sound GREAT! I always trust a cupcake recipe with oil instead of butter :)

    Reply
  6. Medeja says

    February 5, 2013 at 6:02 pm

    Oh they look so gorgeous! I like that frosting especially!

    Reply
  7. Judith Hannemann says

    February 5, 2013 at 10:44 pm

    All your recipes are making me hungry and your photos are so artistic and stunning. I wanna dive in to each one!!!

    Reply
  8. Heather @ SugarDish(Me) says

    February 6, 2013 at 4:40 am

    Oh my gosh these are crazy amazing. Beautiful photos!

    Reply
  9. Liz says

    February 6, 2013 at 9:06 am

    Love this idea! Your pics are beautiful :)

    Reply
  10. kelly @ kellybakes says

    February 6, 2013 at 9:58 am

    Giiiiirrrrllll these are gorgeous! I don’t know what you’re talking about with chocolate season ending. Or, if I do somewhere subconsciously, I do not believe you ;)

    Reply
  11. Michelle says

    February 6, 2013 at 10:10 am

    WOW! those looks so good! I love the toasted frosting!

    And thanks for leaving a comment on my blog! Glad to have found you and your amazing treats!

    Reply
  12. Carla @ Carlas Confections says

    February 6, 2013 at 10:10 am

    These are gorgeous! They look so delicious! :)

    Reply
  13. Ashley says

    February 6, 2013 at 10:32 am

    These cupcakes are adorable! I’m particularly loving those straws for garnish! Love the idea of hot chocolate in cupcake form : )

    Reply
  14. Ari @ Ari's Menu says

    February 6, 2013 at 11:25 am

    That first picture!!! Dyyyying. These look so freaking amazing, I just want to dive through my screen!

    Reply
  15. Julia | JuliasAlbum.com says

    February 6, 2013 at 5:07 pm

    These cupcakes look so beautiful! Like snow covered mountains!

    Reply
  16. Elizabeth @ The Collegiate Baker says

    February 7, 2013 at 12:01 pm

    I could totally go for one (or two) of these right now. They look absolutely perfect! Love the little straw poking out of them, too. So cute! :)

    Reply
  17. a farmer in the dell says

    February 7, 2013 at 2:13 pm

    you are amazing. These are absolutely perfect!

    Reply
  18. Jaclyn says

    February 7, 2013 at 6:43 pm

    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
  19. Jen @ Savory Simple says

    February 7, 2013 at 7:46 pm

    My goodness, where have these been all my life???

    Reply
  20. Rachel says

    February 8, 2013 at 8:23 am

    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
  21. Ashley @ Wishes and Dishes says

    February 8, 2013 at 9:38 am

    These are too darn cute!!! I love how you toasted the marshmallow. It looks perfect. Have a great weekend!

    Reply
  22. ec says

    February 9, 2013 at 11:33 am

    so cute!!!

    Reply
  23. Mrs Deer says

    February 10, 2013 at 10:48 am

    Your blog is so beautiful! I love your photos!!

    Reply
  24. Kelly Senyei | Just a Taste says

    February 13, 2013 at 6:29 am

    I am in love! The chocolate-mallow combo is unbeatable! Cannot wait to make these.

    Reply
  25. sally @ sallys baking addiction says

    February 13, 2013 at 8:13 am

    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
  26. Maggie @ A Bitchin' Kitchen says

    February 13, 2013 at 8:20 pm

    Alright, these might be the cutest cupcakes in the world. They look ridiculously delicious too!

    Reply
  27. Yvonne @ bitter baker says

    February 14, 2013 at 7:29 am

    Mm, that almost looks like meringue on the top!

    Reply
  28. Faye says

    February 20, 2013 at 3:20 am

    I’m ready to cook these hot chocolates in the kitchen!

    Reply
  29. Yii-Huei says

    February 23, 2013 at 1:37 am

    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
  30. Averie @ Averie Cooks says

    February 27, 2013 at 12:00 pm

    I saw these all over the foodies sites and on Pinterest and have to say…AMAZING job on them. WOW! Pinning!

    Reply
  31. Taylor says

    September 23, 2013 at 5:13 pm

    Tried this recipe and every single one fell :(

    Reply
    • Rachel Conners says

      September 23, 2013 at 5:25 pm

      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

      July 27, 2016 at 1:20 pm

      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

        July 27, 2016 at 1:41 pm

        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

    November 24, 2013 at 3:11 pm

    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

    November 30, 2013 at 10:13 am

    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

      November 30, 2013 at 11:33 am

      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

        December 11, 2015 at 11:06 am

        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

          December 11, 2015 at 5:13 pm

          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

    December 3, 2013 at 12:44 pm

    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
  35. Rachel Coffey says

    November 23, 2014 at 5:21 pm

    How many cupcakes this recipe make?

    Reply
  36. phuket map says

    June 22, 2015 at 4:40 am

    I like what you people are up to. Such brilliant perform and reporting! Keep up the fantastic performs people. I have integrated you people to my blogroll. I think it will enhance the value of my website.

    Reply
  37. Nikki says

    December 16, 2015 at 9:50 am

    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

    December 18, 2015 at 10:57 am

    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

      December 18, 2015 at 11:49 am

      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
  39. Michele Williams says

    October 22, 2016 at 1:42 pm

    Yummy. ❤️

    Reply
  40. Dayshun says

    December 9, 2017 at 1:12 pm

    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

      December 9, 2017 at 1:28 pm

      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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
Learn More →

Subscribe

Never miss a recipe! Subscribe to have each and every new recipe delivered straight to your inbox.

What’s New

Gluten-Free Vegan Lemon Cookies

How to Make Gluten-Free Sourdough Bread

60+ Healthy Valentine’s Day Desserts (Gluten-Free + Dairy-Free)

Gluten-Free Vegan Cookie Dough Brownies

Vegan Tahini Cauliflower Steaks

Categories

This site contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Privacy Policy

Follow on Instagram

down for the dough, or do you want your cookies ba down for the dough, or do you want your cookies baked and gooey??? 🍪✨ honestly, I’ll take these peanut butter cup cookies either way, ANY day of the week. but especially Monday 🙃 and since they’re vegan, you know you can eat ALL the cookie dough balls you want.

recipe is linked in my profile, guaranteed to make your week get off to a better start —> https://www.bakerita.com/peanut-butter-chocolate-chip-cookies-gluten-free-vegan/

sending you LOVE and JOY for the week ahead 😘❤️✨🌻💕🌿
where are my lemon lovers at?! 🍋✨ I’ve got where are my lemon lovers at?! 🍋✨ I’ve got some LEMON COOKIES for you!!! 💛 sweet, tangy, soft, chewy, and absolutely delightful. they’re gluten-free, paleo, and vegan, and they’re truly an absolute delight. I made them with olive oil for a special fruity richness that is so special and tasty!!

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-lemon-cookies/

sending you all tons of love, and if you’re experiencing major cold right now, sending you warmth and strength as well. 😘
double chocolate muffins ✨🧁 is muffin monday double chocolate muffins ✨🧁 is muffin monday a thing??? because it is over here, and I think it should be everywhere 😍 especially when it includes these gf + vegan double chocolate muffins that will blow. your. dang. mind. breakfast, snack, dessert...these cover all your bases. 

get the recipe via the link in my profile! https://www.bakerita.com/gluten-free-vegan-double-chocolate-muffins/
say hello to these CHERRY HAZELNUT CHOCOLATE CHIP say hello to these CHERRY HAZELNUT CHOCOLATE CHIP COOKIES! 😍❤️🍒✨ these are wayyy too good - they’re made with @honeymamas cherry hazelnut bars, which are my new favorite thing. the cookies and bars alike are filled with dried bing cherries +  hazelnuts, and sprinkled with flaky sea salt 🤤 these bars are sadly a limited edition Valentine’s Day release, so order some ASAP ❤️ recipe for the cookies is below 👇

CHERRY HAZELNUT CHOCOLATE CHIP COOKIES (gf + vegan)
• 1/2 cup (100g) coconut oil
• 1/2 cup coconut sugar 
• 1 egg or flax egg
• 1 teaspoon vanilla extract 
• 2 cups + 2 tbsp (204g) blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup chopped dried Bing cherries
• 1/4 cup chopped hazelnuts
• 1/4 cup dark chocolate chips
• 1 @honeymamas cherry hazelnut bar, chopped

mix coconut oil and coconut sugar until fully combined. whisk in egg of choice and vanilla extract. fold in the almond flour, baking soda, and salt, and then mix in the cherries, hazelnuts, chocolate, and @honeymamas bar. 
refrigerate for an hour for best results, but you can also go right ahead with baking if you’re impatient.
preheat oven to 350°F. scoop cookies into a lined cookie sheet, sprinkle with flaky sea salt, and bake for 10 minutes. enjoy!!

#honeymamas #partner
my GLUTEN FREE SOURDOUGH BREAD RECIPE is here ‼️🥖🍞 if you’ve been following my sourdough journey on stories, you know this recipe is a L O N G time coming, and the post is finally up 🙌 it’s full of tips, explanations on the “why’s” of sourdough, equipment lists, a baking schedule, and of course, my gluten-free sourdough recipe! I worked so hard on this post and I hope that it helps you make FABULOUS bread!!

head to the link in my profile and click on the bread picture to get to the post ✨ https://www.bakerita.com/gluten-free-sourdough-bread/

I’ll also be creating a sourdough FAQ page, so let me know if you have any questions. My goal is have you making amazing sourdough bread 🙏 sending lots of carby love your way today, friends ❤️
the easiest snack ever: PEANUT BUTTER PRETZEL BITE the easiest snack ever: PEANUT BUTTER PRETZEL BITES! ✨ covered in chocolate and sprinkled with sea salt. so easy and fun to make!! perfect for the game today, or literally any other time you want to eat something crunchy, creamy, sweet and delicious.

get the recipe from the link in my profile 👉 https://www.bakerita.com/grain-free-peanut-butter-pretzel-bites/

❤️❤️❤️
question: would you rather have single cookies to question: would you rather have single cookies to yourself, or would you rather share a big skillet cookie??? 🍪 I’m torn between keeping things all to myself, and having the epic gooeyness of a skillet cookie...

this magic skillet cookie is perfect for sharing or keeping alllll to yourself, no judgement from me 😉 just don’t forget the ice cream!! makes things alllll the better.

get the recipe from the link in my profile —> https://www.bakerita.com/magic-chocolate-chip-skillet-cookie-gluten-free-paleo-vegan/

happy saturday!!! enjoy, my friends, and hope you have a wonderful day 😘💖
Two days out from Super Bowl Sunday 🏈✨ and wh Two days out from Super Bowl Sunday 🏈✨ and while I have no idea whose playing...I do know what I’ll be eating 😏 I rounded up over FIFTY, yes 50+, vegan + gluten-free super bowl recipes for you to drool over! Here’s some faves, and head to the link in my profile to see them ALL.

1️⃣ Vegan Potato Skins with Tempeh Bacon - these are a MUST. too good. 

2️⃣ Vegan Chili! A vegan take on my award-winning chili. Google “bakerita best chili” for the OG version if you’re not vegan!

3️⃣ Cornbread, because can’t serve chili without it!

4️⃣ Vegan Cheese Sauce, that’s loaded with veggies but you wouldn’t guess it! Perfect for all the chip dipping.

5️⃣ Magic Skillet Cookie, perfect for topping with ice cream and devouring with your crew.

6️⃣ Magic Cookie Bars, if you don’t want to have to share 😉 one of my all time faves!!

7️⃣ Peanut Butter Pretzel Bites - the most perfect snacky sweet treat!!

8️⃣ Chocolate Zucchini Cupcakes (you’ll never guess there are secret veggies in there)

Enjoy, my friends!! 😘❤️ hope you have a lovely start to the weekend!! https://www.bakerita.com/the-best-50-vegan-superbowl-recipes/

Copyright © 2021 Bakerita · Web Design by Viva la Violet