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Hot Chocolate Cupcakes » Recipe from Lovely Indeed


Hot chocolate cupcakes are as good as they sound! Check out this delicious recipe to share with your family and friends. The cake is rich and delicious, and is the perfect complement to the fresh whipped cream.

Hot chocolate cupcake recipe

During these cold winter months, there’s nothing better than a cup of hot chocolate to keep you warm. Except maybe the hot chocolate cupcakes!

Yes. Today I’m sharing with you a super delicious cocoa inspired cupcake with whipped cream and mini marshmallows.

If you’re wondering if hot chocolate brownies are as delicious as they seem, the answer is yes. Maybe better.

Note: If you liked this recipe, you will love these:

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New Go-To Cupcake Recipe

This cake is my favorite chocolate cake recipe straight out of the back of a Hershey’s box. Trust me. I’ve made this dozens of times and friends and family keep asking for it.

It makes these hot chocolate brownies moist and delicious and pairs great with the amazing whipping cream.

Prepare a collection of these items and it won’t be long before people start approaching you. Goodbye to cold and lonely nights!

Hot chocolate cupcake recipe

Hot chocolate cupcake ingredients

Makes 24 hot chocolate cupcakes

2 cups of sugar
1-3/4 cup all-purpose flour
3/4 cup Hershey’s cocoa
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water

Non-stick spray

Whipped cream ingredients
2 cups heavy whipping cream
4 tsp granulated sugar
1 teaspoon vanilla

appetizers
Hot chocolate powder
Mini marshmallow

Baking instructions for hot chocolate cupcakes

  1. Preheat the oven to 350 degrees Fahrenheit. Fill 24 cupcake cavities with baking cups. Spray the inside of the cups with nonstick cooking spray.
  2. In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda and salt. Beat eggs, milk, oil and vanilla. Fold in boiling water.
  3. The dough will be very thin. Pour the mixture into the cupcake cups, filling them a third.
  4. Bake the hot chocolate cupcakes for 22 to 25 minutes or until a skewer inserted into the center comes out clean. Completely cool.

Make whipped cream

  1. Mix all ingredients in a medium bowl. Using an electric mixer, beat until you obtain the desired consistency.
  2. Use a bag and tip to generously frost your hot chocolate cupcakes. Top with cocoa powder and mini marshmallows. Serve and enjoy!
Hot chocolate cupcake recipe

Alternatives or modifications to hot chocolate cupcakes

To make these hot chocolate cupcakes dairy-free, simply replace the almond milk and cocoa powder with the milk and Hershey’s cocoa. Then cover it with a layer of non-dairy whipped topping Ready Whip Almond Milk.

You can also turn it into a cake or loaf instead of muffins! Simply adjust the baking time by a few extra minutes.

Start checking after about 30 minutes, inserting a toothpick into the center of the cake. When it comes out clean, it’s ready!

When are these delicious cakes served?

I think these hot chocolate cupcakes would be absolutely perfect for a winter birthday, a school holiday party, or an afternoon with friends! Here are some additional service ideas:

  • Class holiday parties
  • Winter Christmases (would be so cute with a forest party like this!)
  • Cookie/cake exchange
  • Holiday brunch
  • Neighborhood deliveries

If you try this recipe and love it, be sure to rate it below! xoxo

Hot chocolate cupcake recipe

ingredients

  • 1-3/4 cup all-purpose flour

  • 3/4 cup Hershey’s cocoa

  • 1-1/2 teaspoon baking powder

  • 1-1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 2 eggs

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 2 teaspoon vanilla extract

  • 1 cup boiling water

  • Non-stick spray

whipped cream

  • 2 cups heavy whipping cream

  • 4 tsp granulated sugar

  • 1 teaspoon vanilla

directions

  1. Preheat the oven to 350 degrees Fahrenheit. Fill 24 cupcake cavities with baking cups. Spray the inside of the cups with nonstick cooking spray.
  2. In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda and salt. Beat eggs, milk, oil and vanilla. Fold in boiling water.
  3. The dough will be very thin. Pour the mixture into the cupcake cups, filling them a third.
  4. Bake the hot chocolate cupcakes for 22 to 25 minutes or until a skewer inserted into the center comes out clean. Completely cool.
  5. Make the whipped cream. Combine all ingredients in a medium sized bowl. Using an electric mixer, beat until you obtain the desired consistency.
  6. Use a bag and tip to generously frost your hot chocolate cupcakes. Top with cocoa powder and mini marshmallows. Serve and enjoy!

Notes

To make these hot chocolate cupcakes dairy-free, simply replace the almond milk and cocoa powder with the milk and Hershey’s cocoa. Then cover it with a layer of non-dairy whipped topping Ready Whip Almond Milk.

You can also turn it into a cake or loaf instead of muffins! Simply adjust the baking time by a few extra minutes. Start checking after about 30 minutes, inserting a toothpick into the center of the cake. When it comes out clean, it’s ready!

This post was from contributor Jamie from Paint the Dress Red. Thank you Jimmy!

This post may also contain affiliate links. This means I receive a small commission if you purchase through one of these links, at no additional cost to you. Thank you as always for your support!



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