Go Back
–+ servings
recipe
hot chocolate cupcakes featured image
recipe
4.20 from 135 votes
click the stars to rate!

Hot Chocolate Cupcakes

Prep Time 45 minutes
Cook Time 20 minutes
Yield: 12 cupcakes
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

  • Stand mixer or electric hand mixer

Ingredients 

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
  • 2 ½ cups powdered sugar
  • ¼ cup hot chocolate mix
  • 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 the oven to 350° F. Line a cupcake pan with 12 cupcake liners.
  • In a small bowl or a glass liquid measuring cup, stir together the semisweet chocolate chips, cocoa powder, and boiling water until the chocolate is melted and smooth. Set aside to cool.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour the chocolate mixture into the dry ingredients and whisk gently until just combined. Add the vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  • Portion the cupcake batter into the cupcake liners about ⅔ full. Bake the cupcakes for approximately 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
  • Remove the pan from the oven and cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.

Hot Chocolate Buttercream Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and fluffy.
  • Add in the powdered sugar and hot chocolate mix and mix on low speed until combined. Add in the vanilla extract and salt, and then drizzle in the heavy cream.
  • Turn the mixer to medium speed and whip the frosting for 5 minutes until the frosting is smooth and creamy.

Whipped Cream Frosting

  • In the bowl of a stand mixer fitted with a whisk attachment or with an electric hand mixer, whip the heavy cream and vanilla extract until medium-stiff peaks form.

Assembling the Cupcakes

  • Fill a piping bag fitted with a Wilton 1A piping tip with the hot chocolate buttercream frosting. Pipe two rings of buttercream onto the cupcakes. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a swirl of whipped cream on top of the buttercream. Sprinkle with hot chocolate mix.

Notes

Store the cupcakes in an airtight container in the refrigerator for about 2 days. Remove the cupcakes from the refrigerator about 30 minutes before serving.
 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Made This Recipe?

Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight