Hot Chocolate Cupcakes

Hot chocolate cupcakes have all the flavor of hot chocolate in a cupcake form. Moist chocolate cupcakes swirled with hot chocolate buttercream frosting and vanilla whipped cream with a sprinkle of hot chocolate mix. These hot cocoa cupcakes are perfect for cold weather.

Ingredients for Hot Chocolate Cupcakes

Chocolate Cupcakes

• Chocolate chips: Semisweet or milk chocolate chips will work great for this recipe.
• Cocoa powder: I usually recommend dark cocoa powder, but for this recipe, I like regular cocoa powder.
• Boiling water: Use your stovetop or microwave with a heat-safe liquid measuring cup.
• All-purpose flour: Regular all-purpose flour.
• Granulated sugar: Adds sweetness.
• Baking soda: Leavening agent to help the cupcakes rise.
• Salt: Enhances the flavor of the cupcakes.
• Vegetable oil: You can also use canola oil or another neutral baking oil.
• Eggs: Large eggs, room temperature.
• Vanilla extract: Pure vanilla extract actually enhances the flavor of the chocolate.

Hot Chocolate Buttercream Frosting

• Unsalted butter: Room temperature for easy creaming.
• Hot chocolate mix: I love using Swiss Miss or Ghirardelli hot chocolate mix.
• Powdered sugar: For sweetness and structure.
• Vanilla extract: Pure vanilla extract adds great flavor.
• Salt: To add a bit of contrast to the sweetness.
• Heavy cream: Helps the buttercream whip up to be light and fluffy.

Whipped Cream Frosting

• Heavy cream: Heavy cream or heavy whipping cream will work well for this recipe.
• Vanilla extract: Pure vanilla extract adds a subtle vanilla flavor.

How to Make Hot Chocolate Cupcakes

Chocolate Cupcakes

1. Preheat the oven to 350 degrees F & line cupcake pan with cupcake liners.
2. Combine chocolate chips, cocoa powder, and boiling water. Mix until chocolate is melted and the mixture is smooth.
3. In a mixing bowl, whisk together flour, sugar, baking soda, and salt.
4. Add melted chocolate mixture and whisk until smooth.
5. Add in vegetable oil, eggs, and vanilla extract. Whisk to combine but do not overmix.
6. Portion the cupcake batter into cupcake liners using a large cookie scoop to 3/4 full.
7. Bake for approximately 20 minutes until the cupcakes bounce back when gently touched or an inserted toothpick comes out clean.
8. Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.

Hot Chocolate Buttercream Frosting

To make hot chocolate buttercream frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer.

1. Whip the unsalted butter on medium-high speed for about 5 minutes until light and fluffy.
2. Add the hot chocolate mix and mix until combined.
3. Add half of the powdered sugar and mix on low. Then add the remaining powdered sugar and continue to mix on low speed.
4. Add vanilla extract and salt. Drizzle in heavy cream.
5. Turn the mixer to medium-high and whip for 2-3 minutes until light and fluffy.
6. Switch to a paddle attachment and mix on the lowest speed for 2-3 minutes to remove air bubbles for a smooth buttercream. (optional)

Whipped Cream Frosting

Whipped cream frosting can be made with a stand mixer fitted with a whisk attachment or an electric hand mixer. And no, there is no sugar in this whipped cream for this recipe as the hot chocolate buttercream is sweet and the unsweetened whipped cream balances the sweetness. All you have to do is whip the heavy cream and vanilla extract until stiff peaks form!

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Hot Chocolate Cupcakes

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Cook ModePrevent your screen from going dark

12 cupcakes

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Hot chocolate cupcakes are perfect for the holidays or for chilly weather. Chocolate cupcakes swirled with hot chocolate buttercream frosting and vanilla whipped cream, sprinkled with hot chocolate powder.

Equipment

• Large round piping tip & piping bag
• Wilton 1M piping tip & piping bag
• Stand mixer or electric hand mixer

Ingredients 

US CustomaryMetric

Chocolate Cupcakes

• ▢ ¼ cup semisweet chocolate chips
• ▢ ¼ cup cocoa powder
• ▢ ¾ cup boiling water
• ▢ ¾ cup all-purpose flour
• ▢ ¾ cup granulated sugar
• ▢ ½ tsp baking soda
• ▢ ½ tsp salt
• ▢ 2 eggs room temperature
• ▢ ⅓ cup vegetable oil
• ▢ 1 tsp vanilla extract

Hot Chocolate Buttercream Frosting

• ▢ 1 cup unsalted butter room temperature
• ▢ ¼ cup hot chocolate mix
• ▢ 2 cups powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ ¼ tsp salt
• ▢ ¼ cup heavy cream

Whipped cream

• ▢ 1 ½ cup heavy cream
• ▢ 1 tsp vanilla extract

Instructions

Chocolate Cupcakes

• Preheat oven to 350° F. Line a cupcake tray with 12 cupcake liners.
• In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the chocolate is melted and smooth. Set aside to cool slightly.
• In a mixing bowl, combine all-purpose flour, granulated sugar, baking soda, and salt. Whisk to combine.
• Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.
• Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined.
• Fill cupcake liners ¾ full.
• Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
• Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

Hot Chocolate Buttercream Frosting

• In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally.
• Add in hot chocolate mix and continue to mix until well combined.
• Add the powdered sugar and mix on the lowest speed until fully combined.
• Add in vanilla extract and salt. Drizzle in the heavy cream.
• Turn the mixer to medium-high speed and whip for 5 minutes until the frosting is light and fluffy.
• (Optional) Switch to a paddle attachment and mix on the lowest speed for a few minutes to remove air bubbles and make the buttercream very smooth.

Whipped Cream Frosting

• Combine heavy cream and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment or a mixing bowl to use an electric hand mixer.
• Whip on medium-high speed until stiff peaks form.

Assembling the Cupcakes

• Use a large round piping tip to pipe hot chocolate buttercream frosting onto the cupcakes in two circles.
• Use a Wilton 1M tip to pipe whipped cream frosting onto the cupcakes. Start in the center of the hot chocolate buttercream and create a swirl upwards.
• Sprinkle additional hot chocolate mix onto the tops of the cupcakes.

Notes

Hot chocolate cupcakes can be stored in an airtight container in the refrigerator for up to 3 days!

 

 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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