Hot Chocolate Cupcakes With Marshmallow Vanilla Frosting:- In the form of cupcakes, you can indulge in the warm and soothing pleasure of hot chocolate. These Hot Chocolate Cupcakes with Marshmallow Vanilla Frosting are the perfect treat for chilly days or any other time you have a hankering for a dessert that will make you feel warm and fuzzy inside.
Hot Chocolate Cupcakes With Marshmallow Vanilla Frosting
They are the perfect treat for either of these situations. Rich chocolate cupcakes covered with fluffy marshmallow vanilla frosting are guaranteed to make your heart feel warm and help you satisfy your desire for something sweet. Cupcakes created with rich chocolate are sure to make your heart feel warm.
Ingredients
For the cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup hot water
- 1/2 cup hot chocolate mix (powder)
For the marshmallow vanilla frosting:
- 1 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
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Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Create cupcake liners and line a muffin tin with them. Put the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a big basin and sift them together and mix them together.
Add the eggs, vanilla essence, and vegetable oil to the ingredients that are already dry ingredients. After thoroughly combining, mix. For a smooth consistency, stir in the hot water and hot chocolate mix until the batter is done. To approximately two-thirds of the capacity, fill each cupcake liner with batter.
In order to ensure that a toothpick placed into the centre of a cupcake comes out clean, bake the cupcakes for 18 to 20 minutes. Before frosting the cupcakes, make sure they have totally cooled down.
For the marshmallow vanilla frosting: Create cupcake liners and line a muffin tin with them. Put the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a big basin and sift them together and mix them together. Add the eggs, vanilla essence, and vegetable oil to the ingredients that are already dry ingredients. After thoroughly combining, mix.
For a smooth consistency, stir in the hot water and hot chocolate mix until the batter is done. To approximately two-thirds of the capacity, fill each cupcake liner with batter. In order to ensure that a toothpick placed into the centre of a cupcake comes out clean, bake the cupcakes for 18 to 20 minutes. Before frosting the cupcakes, make sure they have totally cooled down.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 55 mg
- Sodium: 200 mg
- Total Carbohydrates: 35 g
- Dietary Fiber: 1 g
- Sugars: 25 g
- Protein: 2 g
Tips
Utilise a cocoa powder of superior quality to achieve an enhanced chocolate flavour. When making cupcakes, it is important to avoid overmixing the batter. Before applying the frosting, make sure the cupcakes have completely cooled down. This will prevent the frosting from melting.
A container that is airtight can be used to store cupcakes at room temperature for up to three days, or they can be stored in the refrigerated for up to five days. Bring cupcakes that have been refrigerated to room temperature before serving them to ensure the greatest possible flavour and texture.
FAQ
Q.1) Can I use boxed cake mix instead of making cupcakes from scratch?
To answer your question, yes, you can take a shortcut by using your preferred boxed chocolate cake mix. If you want the batter to have a hot chocolate flavour, all you have to do is follow the instructions on the inside of the box.
Q.2) Can I make the frosting ahead of time?
There is no problem with making the frosting ahead of time; you can keep it in the refrigerator for up to three days if you store it in an airtight container. After the frosting has been allowed to reach room temperature, it should be rewhipped before being used to decorate the cupcakes.
Q.3) Can I freeze the cupcakes?
No icing is required for the cupcakes, and they may be stored in the freezer for up to two months without going bad. Before being frosted and served, when they have been allowed to thaw at room temperature, they should be served.
Q.4) Can I use mini marshmallows in the batter or frosting?
Yes, you may include small marshmallows into the cupcake batter before baking them for a gooey surprise. Alternatively, you can sprinkle them on top of the frosted cupcakes for an additional layer of marshmallow goodness.
