Hot Chocolate Cupcakes

Hot chocolate cupcakes are just as good as they sound! Check out this delicious recipe to share with your family and friends. The cake is rich and delicious, a perfect compliment to the fresh whipped cream.

During these chilly winter months there’s really nothing better than a cup of hot chocolate to keep you warm. Except maybe a hot chocolate cupcake!

Yep. Today I’m sharing a super yummy cocoa inspired cupcake complete with whipped cream and mini marshmallows. If you’re wondering if these hot chocolate cupcakes are as delicious as they sound, the answer is yes. Possibly better.

Psst — if you like this recipe, you’re gonna love these:

• Classic Pumpkin Nut Roll
• Persimmon Cookies with Chocolate Chips
• Family Recipe Apple Pie
• Monkey Bread Muffins (Great for Kids to Help With!)
• Make Fall Treats // Gold-Splattered Pumpkin Spice Macarons
• Chewy Chai Spice Sugar Cookies
• Baked Mini Pumpkin Spice Donuts

And be sure to sign up for my VIP group below, where I’ll send my very best recipe and DIY ideas straight to ya!

Your new Go-To Cupcake REcipe

This cake is my go-to chocolate cake recipe taken from the back of the Hershey’s box. Trust me. I’ve made it dozens of times and friends and family keep on requesting it.

It makes these hot chocolate cupcakes moist, delicious, and pairs wonderfully with the airy whipped cream frosting. Whip up a batch of these and it won’t be long before people start to cozy on up to you. Goodbye cold and lonely nights!

Hot Chocolate Cupcake Ingredients

Makes 24 Hot Chocolate Cupcakes

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
nonstick spray

Whipped Cream Ingredients
2 Cups Heavy Whipping Cream
4 T Granulated Sugar
1 tsp Vanilla

Garnish
Hot Chocolate Powder
Mini Marshmallows

Baking INstructions for Hot Chocolate Cupcakes

1. Heat oven to 350°F. Fill 24 cupcake cavities with baking cups. Spray inside of cups with nonstick cooking spray.
2. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt. Beat in eggs, milk, oil and vanilla. Fold in boiling water.
3. Batter will be very thin. Pour batter into cupcake cups, filling ⅔ of the way.
4. Bake the hot chocolate cupcakes 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.

Create the Whipped Cream

1. Combine all ingredients in a medium bowl. Using an electric mixer, beat until desired texture forms.
2. Use a piping bag and tip to generously frost the hot chocolate cupcakes. Top with cocoa powder and mini marshmallows. Serve and enjoy!

Substitutions or Alterations for Hot Chocolate Cupcakes

To make these hot chocolate cupcakes dairy free, simply substitute almond milk and cacao powder for the milk and Hershey’s Cocoa. Then top with a non-dairy whipped topping like Reddi-Whip Almond Milk.

You could also make this into a cake or loaf, rather than cupcakes! Simply adjust your baking time by a few extra minutes. Start checking at around 30 minutes, inserting a toothpick into the center of the cake. When it comes out clean, it’s ready!

When to Serve These Delicious Cupcakes

I think these hot chocolate cupcakes would be absolutely perfect for a winter birthday, a class holiday party, or a cozy crafternoon with friends! Here are a few more serving ideas:

• class holiday parties
• winter birthdays (they would be so cute with a Forest Party like this one!)
• cookie/cake exchanges
• holiday brunch potlucks
• neighborhood deliveries

If you try and love this recipe, be sure to rate it below! xoxo

Hot Chocolate Cupcakes

Yield: 24 Cupcakes

Hot chocolate cupcakes are just as good as they sound! Check out this delicious recipe to share with your family and friends. The cake is rich and delicious, a perfect compliment to the fresh whipped cream.

Print

Ingredients

• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• nonstick spray

Whipped Cream Topping

• 2 Cups Heavy Whipping Cream
• 4 T Granulated Sugar
• 1 tsp Vanilla

Instructions

1. Heat oven to 350°F. Fill 24 cupcake cavities with baking cups. Spray inside of cups with nonstick cooking spray.
2. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt. Beat in eggs, milk, oil and vanilla. Fold in boiling water.
3. Batter will be very thin. Pour batter into cupcake cups, filling ⅔ of the way.
4. Bake the hot chocolate cupcakes 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
5. Create the Whipped Cream.Combine all ingredients in a medium bowl. Using an electric mixer, beat until desired texture forms.
6. Use a piping bag and tip to generously frost the hot chocolate cupcakes. Top with cocoa powder and mini marshmallows. Serve and enjoy!

Notes

To make these hot chocolate cupcakes dairy free, simply substitute almond milk and cacao powder for the milk and Hershey's Cocoa. Then top with a non-dairy whipped topping like Reddi-Whip Almond Milk.

You could also make this into a cake or loaf, rather than cupcakes! Simply adjust your baking time by a few extra minutes. Start checking at around 30 minutes, inserting a toothpick into the center of the cake. When it comes out clean, it's ready!

This post was from contributor Jamie of Paint the Gown Red! For more recipes, fun DIYs, and general adorableness, head over to Paint the Gown Red.