Hot Cocoa Cupcakes Recipe

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Enjoy a delicious chocolatey treat anytime with these irresistible hot cocoa cupcakes! Just in time for Valentine’s Day. They are also perfect for wrapping up a meal or satisfying your sweet cravings. Simple to make and loved by anyone who likes chocolate, these cupcakes are great for everyday celebrations.

My family can’t get enough of these hot cocoa cupcakes—they’re always asking for more! These cupcakes are always a hit. With a reliable recipe like this, you’ll never need another cupcake standby. Get ready for compliments and satisfied smiles!

Why We Love This Recipe

Here’s why we love this hot chocolate cupcake recipe:

• These cupcakes are perfect for any occasion, whether a casual family gathering or a formal celebration like Valentine’s Day.
• Simple to make, even for novice bakers, yet they yield delicious results every time.
• Loved by chocolate lovers of all ages, these cupcakes offer a rich and indulgent cocoa flavor that’s hard to resist.
• With a foolproof recipe like this, you can trust that your cupcakes will turn out perfectly moist and flavorful, making it a go-to option for any sweet craving.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup prepared hot cocoa, cooled
• 1/3 cup olive oil
• 1 teaspoon vanilla extract

For The Whipped Cream

• 1 1/4 cups heavy cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

Garnishes:

• mini marshmallows
• cinnamon graham crackers 
• chocolate syrup

How to Make Hot Chocolate Cupcakes

1. Line a cupcake baking pan with paper liners. Preheat the oven to 350 degrees Fahrenheit.
2. Whisk together the dry ingredients in a large bowl: flour, cocoa powder, baking powder, baking soda, sugar, and salt.

1. Add the wet ingredients to the dry mixture: eggs, prepared hot cocoa, oil, and vanilla. Use a whisk to blend until the batter is smooth and no lumps remain.

1. Using a spoon, evenly divide the batter into each cupcake liner, filling each about ⅔ full.

1. Bake the cupcakes for 15 to 18 minutes, or until a toothpick or fork inserted into the center comes out clean.

1. Allow the cupcakes to cool in the pan for 10 minutes before removing them. Transfer the cupcakes to a cooling rack to cool completely before serving.
2. Now it’s time to prepare the Whipped Cream: In a medium bowl, combine heavy cream, vanilla extract, and powdered sugar. Using a hand mixer on low speed, beat the cream until it thickens and reaches a slightly stiff consistency, about 4 minutes. Be careful not to overbeat.
3. Then Decorate the Cupcakes by Using a piping bag fitted with a wide open tip and frost the whipped cream onto the cupcakes in a decorative pattern.

1. Optional Step: Sprinkle crushed graham crackers and mini marshmallows on top of the whipped cream. Finish by drizzling chocolate syrup over the cupcakes.

Serve and enjoy these delightful hot cocoa cupcakes with whipped cream topping! Cover and refrigerate any leftovers. 

Other recipes you might like:

• 17 Maple Syrup Dessert Recipes
• How to Make Homemade Chocolate
• Easter M&M Chocolate Chip Cookies

Frequently Asked Questions

Can you use hot chocolate powder instead of cocoa powder in cakes?

Yes, you can use hot chocolate powder as a substitute for cocoa powder in cakes. However, it’s important to note that hot chocolate powder typically contains sugar and other flavorings, which may alter the taste and texture of the cake compared to using pure cocoa powder.

How do you keep cupcakes moist and fluffy?

To keep cupcakes moist and fluffy, avoid overmixing the batter, use room temperature ingredients, and don’t overbake them. Additionally, storing cupcakes in an airtight container after they’ve cooled can help retain moisture.