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
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 a pancake batter, this batter has the consistency of a cup of hot chocolate, hence the Hot Cocoa Cupcake.
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.
For more great recipes with Marshmallow Cream, I suggest you check these recipes out:
📋 Gather your Ingredients
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.
🥣 How to Make Hot Cocoa Cupcakes
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.
📖 Recipe
Hot Cocoa Cupcakes
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 teaspoon Baking Powder
- 1 ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 Eggs
- ½ Cup Vegetable Oil
- 1 Cup Milk
- 2 teaspoon 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
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.
Pam D
These cupcakes are so yummy. They are great with the buttercream frosting but are over the top with the mocha frosting!