Description
These Hot Chocolate Cupcakes are a delightful treat that combine rich chocolate cake with a gooey marshmallow center, topped with a creamy cocoa frosting and festive holiday sprinkles. They capture the comforting flavors of a hot chocolate drink in cupcake form, perfect for winter gatherings and celebrations.
Ingredients
Scale
Cupcake Batter
- 1 Chocolate Devil’s Food Cake Mix
- 1 Chocolate Instant Pudding (3.9 oz box)
- 4 Eggs
- 1 1/4 cup water
- 1/2 cup canola oil
- 12 oz bag of semi-sweet chocolate chips
Fillings and Toppings
- 1 package of large marshmallows
- 1/2 cup mini semi-sweet chocolate chips
- 3 cups powdered sugar
- 2/3 cups unsweetened cocoa powder
- 1/2 cup water
- 1 tablespoon pure vanilla extract
- Peppermint crunch sprinkles or holiday sprinkles
- Holiday straws, cut into thirds
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners to prevent sticking and for easy removal.
- Mix Batter: In a large mixing bowl, combine the chocolate cake mix, chocolate instant pudding, eggs, water, and canola oil using a stand mixer or hand mixer until well blended.
- Add Chocolate Chips: Stir in the 12-ounce bag of semi-sweet chocolate chips into the batter and mix thoroughly to distribute evenly.
- Fill Cupcake Liners: Using a 3-tablespoon cookie scoop or spoon, fill each cupcake liner about three-quarters full with the chocolate batter.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 30 minutes until a toothpick inserted comes out clean.
- Add Marshmallows: Remove the cupcakes from the oven and gently push a large marshmallow into the center of each cupcake by twisting slightly to embed it.
- Melt Marshmallows: Return the cupcakes to the oven for 2 minutes to allow the marshmallows to soften and melt slightly.
- Press Marshmallows: Remove cupcakes from oven and press down on each marshmallow to help it melt into the cupcake, filling the space around it.
- Cool Cupcakes: Let the cupcakes cool for 10 minutes in the pan; then transfer them to a cooling rack to cool completely.
- Make Frosting: While cupcakes are cooling, prepare the frosting by mixing powdered sugar, unsweetened cocoa powder, water, and vanilla extract until smooth and creamy.
- Fill Marshmallow Indentation: Spoon mini semi-sweet chocolate chips into the marshmallow indentation on each cupcake, then cover with a layer of prepared frosting.
- Add Marshmallow Halves and Drizzle: Cut large marshmallows in half and place half a marshmallow on top of each cupcake, drizzling more frosting over the marshmallow halves for extra flavor and decoration.
- Garnish: Sprinkle the cupcakes with peppermint crunch sprinkles or holiday-themed sprinkles for festive appeal.
- Add Holiday Straws: Cut holiday straws into thirds and insert one piece into each cupcake as a decorative touch reminiscent of a hot chocolate stirrer.
Notes
- Use large marshmallows for the filling to achieve the gooey center effect.
- Ensure cupcakes are cooled before frosting to prevent melting the frosting.
- For a different flavor, try using white chocolate chips or peppermint chips.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Frosting can be adjusted in consistency by adding more powdered sugar or water as needed.
