It’s been snowing a lot here. And it’s been cold. Negative degrees type of cold. Naturally, there has also been a healthy dose of hot chocolate to keep the chill at bay after sledding, making snow forts or just shoveling the two feet of snow that fell on the ground last weekend.
This afternoon, however, I served up dessert instead. Baked right in the mug and topped with all your favorites, hot chocolate cupcakes are sure to surprise and excite your hot chocolate lover or the kid in you.
These cupcakes are as cute as they come. Topped with fresh whipped cream and mini marshmallows, they are perfect for a fun winter dessert, and my kids gobbled them up still warm from the oven after arriving home on the school bus, marveling at the fact that I offered them hot chocolate that turned out to be cake.
Hot Chocolate Cupcake Recipe
1 1/2 cups sugar
1 2/3 cups all-purpose flour
1/2 cup plus 1 tablespoon Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk
1/3 cup vegetable oil
1/2 tablespoon pure vanilla extract
3/4 cups very hot water or coffee
1 cup heavy whipping cream
1 1/2 tablespoons powdered sugar
Preheat the oven to 350 degrees F. In a large bowl or stand mixer, whisk together sugar, flour, cocoa, baking powder and salt. In a separate bowl, beat eggs, milk, oil and vanilla together. Pour wet ingredients into dry and beat on medium speed for 3 minutes. Pour in the hot water slowly and continue mixing until the water has just been mixed in.
Pour the batter into heat-safe mugs (6- or 8-ounce size) and place them 1-2″ apart on a sheet pan. Bake 25-30 minutes until center bounces back when touched. Remove from oven on the tray.
Beat heavy cream and powdered sugar until soft peaks form. Top warm cupcakes with whipped cream and mini marshmallows and serve.
Makes 12 cupcakes.
*substitute peppermint extract for vanilla
*add in 1 teaspoon ground cinnamon and 1/8 teaspoon cayenne for Mexican hot chocolate cupcakes