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Hot Cocoa Cupcakes

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These moist and fluffy cupcakes are packed with rich chocolate flavor and topped with a cocoa buttercream frosting and mini marshmallows, making them the perfect treat for chocolate lovers.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup hot coffee
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup mini marshmallows (for topping)
  • For the cocoa buttercream frosting: 1/2 cup unsalted butter, 2 1/2 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup heavy cream, 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
  3. In a separate bowl, combine hot coffee, sour cream, oil, eggs, egg yolk, melted butter, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fill each cupcake liner about 2/3 full with batter.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow cupcakes to cool completely before frosting.
  8. For the frosting, beat butter until creamy. Gradually add powdered sugar, cocoa powder, heavy cream, and vanilla extract. Beat until smooth.
  9. Frost cooled cupcakes and top with mini marshmallows.

Notes

For best results, use freshly brewed hot coffee. The cupcakes can be stored in an airtight container at room temperature for up to 3 days. Mini marshmallows can be toasted lightly with a kitchen torch for a s’mores effect.

Nutrition

Find it online: https://www.rapidrecipes.blog/hot-cocoa-cupcakes/