Jan 27 2012

What’s Baking January: Hot Chocolate Cupcakes

Published by at 7:51 am under Food,Recipes,What's Baking Challenge

We got snow in October.  OCTOBER!  And, since then, we’ve had just a small dusting.  Lucky for me, I happened to bake for this month’s challenge–a “snow day treat”–on the day we got that dusting.  It was cold and icy and even though I wasn’t the one who had to walk the dog, I wanted to warm up with some hot chocolate.

So I had my hot chocolate and thought about how tasty the stuff was.  Dutch process cocoa, creamy milk and a pinch of cayenne pepper topped with fluffy melted marshmallows.  Uh, that sounds like a delicious beverage CUPCAKE!

I actually made these twice.  The first time I used a buttercream that incorporated marshmallow fluff.  It was absolutely delicious but someone in our house, who shall remain unnamed but is not me and is not a cat or a dog, didn’t like that it didn’t have enough marshmallow flavor.  So, I switched recipes to one that was far more inspired by the method for making homemade marshmallows.  Still good, definitely more hot chocolate-y, but not as rich.  And the second frosting starts to crust so eat them just after icing while it’s still spongy and soft.

What’s Baking January: Hot Chocolate Cupcakes

Yield: 12 cupcakes

Cupcakes adapted from Tasty Kitchen Marshmallow Frosting adapted from Martha Stewart


    For the cupcakes
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons hot chocolate mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup plus 2 tablespoons milk
  • For the frosting
  • 2 large egg whites
  • 1/2 cup sugar
  • scant 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract


For the cupcakes

Preheat oven to 350F. Line 12 standard muffin cups.

In a medium bowl, combine flour, 1/4 cup cocoa, hot chocolate mix, baking soda and salt. In a large bowl, beat butter and sugar until smooth. Beat in eggs and until fluffy. On low speed, beat in dry ingredients alternating with milk, beginning and ending with dry ingredients.

Fill prepared liners 2/3 full with the batter. Bake at 350F for 15 minutes or until center is set. Remove cupcakes from pan and let cool.

For the frosting

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.


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One response so far

One Response to “What’s Baking January: Hot Chocolate Cupcakes”

  1. Jill (JBean Cuisine)on 28 Jan 2012 at 11:05 am

    YUMM. These look amazing and love the idea of marshmallow frosting (the second one looks so pretty!)

    What a great “snow-day” treat, love the thought you put behind it!

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