Hot Cocoa Cupcakes
By Andrae Davis
JUMP TO RECIPE
Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Servings: makes 12 cupcakes
Ingredients
Chocolate Cupcakes
- ¼ cup semisweet chocolate chips
- ¼ cup cocoa powder
- ¾ cup boiling water
- ¾ cup All-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ⅓ cup Vegetable oil
- 1 teaspoon vanilla extract
Hot Chocolate Buttercream Frosting
- 1 cup unsalted Butter
- 2½ cups powdered sugar
- ¼ cup hot chocolate mix
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup heavy cream
Directions
Chocolate Cupcakes
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
In a small bowl, stir together the semisweet chocolate chips, cocoa powder, and boiling water until the chocolate is melted and smooth. Set aside to cool.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour the chocolate mixture into the dry ingredients and whisk gently until just combined. Add the vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Portion the cupcake batter into the cupcake liners about ⅔ full. Bake the cupcakes for approximately 20 minutes or until the tops of the cupcakes bounce back slightly when touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Hot Chocolate Buttercream Frosting
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and fluffy.
Add in the powdered sugar and hot chocolate mix and mix on low speed until combined. Add in the vanilla extract and salt, and then drizzle in the heavy cream.
Turn the mixer to medium speed and whip the frosting for 5 minutes until the frosting is smooth and creamy.
Decorate with 1M Wilton piping tip swirl!