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–+ servings
Hot Chocolate Cupcakes

Irresistible Hot Chocolate Cupcakes for Cozy Winter Nights

Indulge in these Hot Chocolate Cupcakes that combine rich chocolate and festive toppings for a perfect winter treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Boiling Water Ensure it's cooled before using.
  • 1 cup All-Purpose Flour Gluten-free option available.
  • 1 cup Granulated Sugar Balances the rich chocolate flavor.
  • 1 cup Unsweetened Cocoa Powder Opt for dark cocoa for extra flavor.
  • 1 teaspoon Instant Espresso Powder Enhances chocolate flavor; can be omitted.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup Sour Cream Can substitute with yogurt or crème fraîche.
  • 1/2 cup Vegetable Oil Can be replaced with melted coconut oil.
  • 2 Large Eggs Use room temperature for better mixing.
  • 2 teaspoons Vanilla Extract Or use vanilla bean paste for more flavor.
For the Hot Fudge Sauce
  • 1/2 cup Granulated Sugar Base for the fudge.
  • 1/2 cup Agave Syrup Base for the fudge.
  • 1 cup Whole Milk Use dairy-free milk for a non-dairy version.
  • 6 ounces Semi-Sweet Chocolate Bittersweet chocolate for richer sauce.
  • 1/4 cup Cocoa Powder Boosts chocolate flavor.
  • 1/2 cup Butter Or use dairy-free alternatives for vegan.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 pinch Salt Enhances the sauce.
For the Vanilla Buttercream
  • 1/2 cup Butter Use non-dairy for a vegan option.
  • 3 cups Powdered Sugar Adjust to taste.
  • 2 teaspoons Vanilla Extract Key flavor in buttercream.
  • 2 tablespoons Whole Milk Use almond milk for dairy-free option.

Equipment

  • Cupcake pan
  • mixing bowls
  • whisk
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with festive liners.
  2. In a large mixing bowl, sift together your all-purpose flour, granulated sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the wet ingredients: sour cream, vegetable oil, eggs, and vanilla extract.
  4. Gently fold the wet mixture into the bowl of dry ingredients until just combined.
  5. Fill each cupcake liner about two-thirds full with the batter and bake for 17 to 23 minutes.
  6. While the cupcakes are baking, prepare the hot fudge sauce by combining whole milk, granulated sugar, and agave syrup over medium heat.
  7. In a mixing bowl, cream room temperature butter and gradually sift in the powdered sugar, mixing well between additions.
  8. Once the cupcakes are cool, remove a cone-shaped piece from the center of each, fill it with hot fudge sauce, and pipe vanilla buttercream on top.
  9. Decorate with remaining hot fudge sauce, mini marshmallows, and crushed candy canes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 1.5mg

Notes

These cupcakes are perfect for festive gatherings and can be customized with various toppings.

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