Hot Cocoa Cupcakes

These Hot Cocoa Cupcakes are a must for Chocolate lovers. Super moist and super chocolatey. Chocoholics will love these cupcakes!

Hot Cocoa Cupcakes

My love for cupcakes will never end. I mean how can anyone resist cupcakes. Especially Hot Cocoa Cupcakes. As you can see from the pictures, I decided to use a mini cupcake pan.

Since it was close to Valentine’s Day when I made this batch, I decided to decorate them for V-Day with a pink colored buttercream frosting and a mocha buttercream frosting

Hot Cocoa Cupcakes

What is a little unique about this cupcake recipe is that the batter is very liquidy (is that even a word?).

What I am trying to say is that instead of the usual batter with the consistency of cake or pancake batter, this batter has the consistency of a cup of hot chocolate, hence the Hot Cocoa Cupcake.

dessert on a plate

If it’s not Valentine’s Day and you are not in the mood for a pink buttercream frosting or a mocha buttercream frosting, I’m including a super simple Marshmallow Frosting recipe in the recipe card.

Hot Cocoa Cupcakes

You will need the following ingredients to make this Hot Cocoa Cupcake recipe (see recipe card for quantities): White Sugar, Light Brown Sugar, Ultragrain Flour, Cocoa Powder, Baking Powder, Baking Soda, Salt, Eggs, Oil, Milk, Vanilla Extract, Water, Whipped Topping, Marshmallow Cream and Powdered Sugar.

Make the Cupcakes
Preheat oven to 350°F. Fill cupcake pan with liners.
In a large bowl, sift dry ingredients.
Add eggs, milk, oil and vanilla. Mix well.
Carefully add the boiling water and beat slowly.
Fill cupcake lines.
Bake for 20 to 25 minutes or until a toothpick comes out clean.
Make the Marshmallow Frosting
Beat together Cool Whip and marshmallow fluff.
Gradually add powdered sugar and beat until fluffy.
Fit a decorator bag with a giant round tip and fill with marshmallow frosting.
Pipe onto the cooled cupcakes and decorate.

Hot Cocoa Cupcakes

Printable Recipe Card

Hot Cocoa Cupcakes

Hot Cocoa Cupcakes

These Hot Cocoa Cupcakes are a must for Chocolate lovers. Super moist and super chocolatey. Chocoholics will love these cupcakes! 
5 from 2 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Cupcakes
Cuisine American
Servings 12
Calories 426 kcal

Equipment

  • Muffin Pan

Ingredients
 

Cupcakes
  • 1 Cup White Sugar
  • 1 Cup Light Brown Sugar, unpacked
  • 1 ¾ Cup Ultragrain Flour
  • ¾ Cup Unsweetened Cocoa Powder
  • 1 ½ Tsp Baking Powder
  • 1 ½ Tsp Baking Soda
  • ½ Tsp Salt
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • 1 Cup Milk
  • 2 tsp Vanilla Extract
  • 1 cup Water, boiling
Marshmallow Frosting
  • 8 oz Whipped Topping
  • 8 oz Marshmallow Cream
  • ½ Cup Powdered Sugar

Instructions
 

Make the Cupcakes
  • Preheat oven to 350°F. Fill cupcake pan with liners.
  • In a large bowl, sift dry ingredients.
  • Add eggs, milk, oil and vanilla. Mix well.
  • Carefully add the boiling water and beat slowly.
  • Fill cupcake lines.
  • Bake for 20 to 25 minutes or until a toothpick comes out clean.
Make the Marshmallow Frosting
  • Beat together Cool Whip and marshmallow fluff.
  • Gradually add powdered sugar and beat until fluffy.
  • Fit a decorator bag with a giant round tip and fill with marshmallow frosting.
  • Pipe onto cooled cupcake and decorate.

Nutrition

Calories: 426kcalCarbohydrates: 78gProtein: 5gFat: 12gSaturated Fat: 2gCholesterol: 32mgSodium: 295mgPotassium: 246mgFiber: 2gSugar: 55gVitamin A: 105IUCalcium: 99mgIron: 1.9mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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5 from 2 votes (1 rating without comment)

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One Comment

  1. Pam D says:

    These cupcakes are so yummy. They are great with the buttercream frosting but are over the top with the mocha frosting!