These Mini Hot Chocolate Cupcakes are a real treat. The cupcake is moist and tender, while the frosting is smooth and creamy. When brought together, they form the perfect bite. Topped with a mini marshmallow and you have all the flavors of a traditional cup of hot chocolate, all rolled up in a mini cupcake
Remember those snowy days when you were a kid? You couldn’t wait to go outside to go sledding or to build a snowman. I would stay outside for hours, until my cheeks were Rosie red. When I came in from a fun day in the snow my mom would have a delicious cup of hot chocolate to wrap my cold hand around. It was the perfect way to warm up after a full day playing in the snow.
One bite of these Mini Hot Chocolate Cupcakes brings me back to those days. With the addition of hot chocolate mix in each cupcake and that mini marshmallow topping, its like that delicious cup of hot chocolate I had as a kid but this time it’s in cupcake form.
Other Mini Cupcake Ideas:
- Mini Cookies & Cream Cupcakes
- Mini Brown Butter Banana Cupcakes With Cream Cheese Frosting
- Mini Apple Cider Cupcakes
- Mini Lemon Blueberry Basil Cupcakes
- Mini Vanilla Cupcake With Jammy Strawberry Filling
Disclaimer:
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What You Will Need To Make These Cupcakes:
Equipment:
- Mini Cupcake Baking Tray: I like one that is non stick and sturdy.
- Mini Cupcake Liners: This helps with serving and also allows for easy clean up.
- Using a Hand Mixer to mix your ingredients will make the job easier.
Ingredients:
- Hot Cocoa Mix: You want to use one that is rich in chocolate flavor and dose not contain marshmallows.
- Cocoa Powder: You will want to use an unsweetened cocoa powder. I like to use a double dark for its rich intense chocolate flavor.
- Espresso Powder: Espresso powder added to chocolate desserts will enhance the chocolate flavor.
- Flour: All Purpose Flour works well.
- Granulated Sugar: Not only adds sweetness but it will also help add texture.
- Baking Soda: This will give rise to your cupcakes.
- Salt: A pinch of salt will help enhance the flavors in your cupcakes.
- Eggs: Keep at room temperature. This will allow them to blend into the other ingredients easily.
- Avocado Oil: I like to use avocado oil for its health benefits and neutral taste.
- Vanilla Extract: I always opt for Pure Vanilla Extract for its intense vanilla flavor.
- Butter: Use unsalted so that you can control the salt content in your recipe.
- Powdered Sugar: Also know as confectionery sugar. It blends easily with the other ingredients to create a smooth and silky texture.
- Milk: Whole or 2%.
- Mini Marshmallows : For decorating.
Mini Hot Chocolate Cupcakes
Course: DessertCuisine: AmericanDifficulty: EasyA moist tender chocolate cupcake topped with a smooth creamy buttercream both flavored with the rich tastes of hot chocolate then topped with a mini marshmallow to finish them off.
Ingredients
- For The Cupcake
1/4 Cup Hot Cocoa Mix ( no added marshmallows)
1/4 CupUnsweetened Cocoa Powder + more for dusting
2 Teaspoons Espresso Powder
3/4 Cup hot water
1 CupAll Purpose Flour
3/4 Cup Granulated Sugar
3/4 Teaspoon baking soda
1/4 Teaspoon salt
2 Eggs, room temperature
1/3 Cup Avocado Oil
1 Teaspoon Pure Vanilla Extract
- For The Buttercream Frosting
1 Cup unsalted butter at room temperature
3 Cups Powdered Sugar
1/4 Cup hot chocolate mix ( no marshmallows )
1 Teaspoon pure vanilla extract
Pinch of salt
1 – 2 Tablespoons whole or 2% milk
Directions
- For The Cupcake
- Preheat the oven to 350º. Line a Mini Cupcake Tray with Mini Cupcake Liners and set to the side.
- To a large mixing bowl, whisk together the hot chocolate mix, cocoa powder, espresso powder and water until smooth. Add the eggs, avocado oil and vanilla extract and continue whisking until completely combined.
- To a separate large mixing bowl, whisk together the AP flour, sugar, baking soda and salt until combined. Add to the wet ingredients and mix until incorporated.
- Fill each cupcake liner to 3/4 cup full and place in the preheated oven to bake for 12 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. Remove from oven and allow to cool completely.
- For The Frosting:
- To the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar, hot chocolate mix, vanilla and pinch of salt until combined. If needed add 1 tablespoon of milk at a time until piping consistency.
- Pipe a small amount of frosting on each of the cooled cupcakes. Top each one with one mini marshmallow and dust with unsweetened cocoa powder, then serve.
- Enjoy.
