HOT CHOCOLATE CUPCAKES
These Hot Chocolate Cupcakes are made with actual hot chocolate in the batter, filled with marshmallow fluff, and finished with a vanilla whipped cream frosting!
Provided by Rebecca Hubbell
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Line cupcake pan with liners.
- Combine cupcake ingredients in mixing bowl and beat until well combined, making sure to scrape down the sides as needed.
- Add about 1/4 cup of batter to each liner so they're about ¾ full.
- Bake cupcakes for about 18-20 minutes until toothpick comes clean.
- Let set in pan for a couple of minutes before transferring to oven rack to finish cooling.
- Core out the center of the cupcakes and pipe in fluff until each is full.
- Combine heavy cream, powdered sugar, and pudding mix in mixing bowl and beat until stiff peaks form.
- Pipe frosting onto cupcakes and sprinkle with sprinkles and mini marshmallows.
Nutrition Facts : Calories 290 kcal, Carbohydrate 28 g, Protein 2 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 269 mg, Sugar 18 g, ServingSize 1 serving
HOT CHOCOLATE CUPCAKES
Warm up this winter with fun new cupcakes, Hot chocolate cupcakes with hot cocoa buttercream!
Provided by Sweets & Treats Boutique
Categories Cupcakes
Time 1h12m
Number Of Ingredients 18
Steps:
- HOT COCOA CUPCAKES 1. Line cupcake pan with Bake Bright cupcake liners. 2. In a mixing bowl, combine cake mix, cocoa mix, pudding mix, eggs, sour cream, oil, and milk at low speed. Once all ingredients are incorporated, beat cake batter medium/high for a full minute. 3. Add 3-4 tbsp of cake batter to each cupcake liner. Bake for 20-22 minutes at 350F, or until toothpick comes out clean. HOT COCOA FROSTING 4. While cupcakes are cooling it's time to make the hot cocoa frosting! In a large mixing bowl cream butter at medium speed until smooth. Add extract and mix until combined. Add in powdered sugar one cup at a time then add cocoa beating slightly between each addition. Add whipping cream 1 Tbsp. at a time beating in between additions until you reach your desired consistency. WHIPPING CREAM 5. Place metal mixing bowl and metal whisk of electric mixer in freezer for 10 minutes. Once cold beat whipping cream in cold bowl with cold whisk until stiff peaks form. 6. Beat in powdered sugar. 7. Frost cooled hot cocoa cupcakes with hot cocoa frosting and finish with a little ruffle of whipped cream on top. Add sprinkles and trimmed straw for extra cuteness.
HOT COCOA "CUPCAKES"
I made cupcakes for my wedding to make it fun for all the kids there and to make it easier to portion the cake. Rich Melman, one of my restaurant partners, stopped by the reception and loved the idea and then said I should bake them someday in cups and then they'd really be "cup cakes." I don't think he thought I would ever do it, but here it is. I think it's fun to top them with whipped cream to look like a cup of hot cocoa or you could place mini marshmallows on top and broil it to give it a toasted marshmallow top. You could also do these mini for even more kid-fun!
Provided by Food Network
Categories dessert
Time 50m
Yield about 12 servings, depending on the size of your coffee cup
Number Of Ingredients 13
Steps:
- Make the Cake: Preheat the oven to 350 degrees F.
- Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
- Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
- Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
- Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
- When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.
HOT CHOCOLATE CUPCAKES
Vanilla frosting "marshmallows" are piped onto devil's food cupcakes to mimic the look of a favorite hot drink. Don't forget the pretzel "cup handles!"
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
- Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 20 g, TransFat 1 g
HOT CHOCOLATE CUPCAKES
This cupcake is great for when you want some awesome hot chocolaty goodness. Goes great with a marshmallow frosting for Christmas.
Provided by pennymae
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 55m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine water, butter, oil, and chocolate in a large saucepan. Heat over medium heat until melted and fully combined.
- Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl. Pour in hot chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla extract.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Cool for 10 minutes.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 41.8 g, Cholesterol 39 mg, Fat 15.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 198.6 mg, Sugar 27.9 g
HOT CHOCOLATE COCOA CUPCAKES
Source: Betty Crocker These adorable cupcakes are actually in the shape of a mug once assembled with dollops of frosting as "whipped cream" and sprinkled with cocoa powder.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350F for a shiny metal muffin pan or 325F for dark or nonstick muffin pan.
- Place paper baking liner in each of the 12 regular size muffins cups.
- In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed for 30 seconds.
- Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Divide batter evening among 12 muffin cups.
- Bake 17-22 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan to cooling rack.
- Cool completely, about 30 minutes.
- In small bowl, mix frosting and marshmallow creme.
- Spoon into small resealable plastic bag; seal bag.
- Cut 3/8 inch tip off one corner of bag (or spoon mixture on top of cupcakes instead of piping).
- Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows.
- Sprinkle with cocoa.
- Press pretzel half into side of each cupcake to resemble a cup handle.
Nutrition Facts : Calories 72, Fat 3.5, SaturatedFat 0.5, Sodium 48.5, Carbohydrate 9.9, Fiber 0.1, Sugar 4.5, Protein 0.4
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