One of the sad (but also great) things about Southern California is that it doesn’t get what most people call “cold” here. To me it gets very cold. As soon as it hits 60 degrees, I’m bundled up with the heater on, but I realize that’s not normal for everyone else. This past week the temperatures have finally dropped here, and I can’t walk around my apartment without slippers and a sweatshirt on, but I have to admit it’s nice to feel like it’s actually winter. When I was visiting my family for Christmas, the temperatures actually dropped into the 30s, which is pretty darn cold for SoCal. Needless to say, we slept under 4 blankets with socks and sweatshirts on. It definitely kept us cozy, but I have no idea how you East Coasters do it.
To make up for the cold weather, it’s nice to curl up on the couch with a mug of hot chocolate topped with marshmallows and whipped cream. It really doesn’t get better than a hot beverage on a cold, dreary day…until you add a cupcake!
These hot chocolate cupcakes topped with fluffy marshmallow frosting are the perfect treat for those cold days and are extra delicious paired with a mug of hot chocolate. Bonus: they’re made with real brewed hot chocolate! I have to say, I’m very proud of how these cupcakes came out because it seemed to be a toss up when I saw the finished cupcake batter still looking very thin, but that turned out to be a very good thing. You’ll notice though, as I will also mention later, these cupcakes do not rise as much as traditional cupcakes because of the liquid proportions. They taste smooth and moist like you want in a cupcake, but you need to fill the liners a bit more than usual because they won’t rise as much as you’d expect.
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1 cup prepared hot chocolate (2 packets)
- 1/4 cup cocoa powder
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
First, combine the cocoa powder, flour, salt, baking soda, and baking powder in one bowl and mix. In a separate bowl, mix together the vegetable oil and eggs. Then beat in the sugar, vanilla and milk until smooth – it will still be very thin. Boil a pot of water, and mix 1 cup of water with 2 packets (or about 2-3 spoonfuls) of powdered hot chocolate mix until it is completely dissolved. Then mix the hot chocolate into the batter, followed by the dry ingredients, little by little and mixing as you go. The batter will still be thin, but as long as it’s been well-mixed, it will bake just fine.
Bake on 350 degrees for 16-18 minutes until an inserted toothpick comes out clean. Let them cool on a cooling rack while you make the delicious and fluffy frosting.
Marshmallow frosting ingredients:
- 1 cup butter, soft
- 2 cups powdered sugar
- 1 7 oz. jar of marshmallow fluff
- 1 tsp vanilla
First, beat the butter and sugar until creamy, and the butter should no longer be lumpy. You can add sugar to taste, but remember that the marshmallow fluff will add sweetness as well. Beat in the vanilla and the marshmallow fluff, adding little by little until the ingredients are well mixed. It should be fluffy like marshmallows ought to be, but still creamy like your classic vanilla buttercream. It’s addictive.
Once the cupcakes have cooled, pipe the frosting onto the hot chocolate cupcakes and sprinkle with a bit of cocoa powder for a perfect wintertime cupcake that will make you reminiscent of real hot chocolate. Trust me, you and everyone else will love these hot chocolate cupcakes, and any marshmallow lover will swoon over the frosting. Sprinkled with a little cocoa powder, they look like something you picked up at a professional bakery, so feel free to impress all of your friends. Enjoy!