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I've totally fallen for these hot cocoa cupcakes as my go-to winter baking project. After tweaking this recipe for ages, I can honestly say the mix of deep chocolate base, fluffy marshmallow topping and that yummy hot chocolate drizzle is something special. The scent that fills my home when they're in the oven reminds me of snuggling up in a warm cocoa shop during winter.
What Makes These So Delightful
The thing I adore about these cupcakes is how adaptable they are. They work beautifully with gluten-free or dairy-free swaps without losing their charm. You can serve them at fancy holiday gatherings or just make a batch when you want something sweet for yourself. There's something about that warm cocoa flavor that brings back all my favorite childhood memories.
Ingredients List
- Butter: Use room temperature unsalted butter so it blends smoothly with other components.
- Flour: Grab cake flour for extra softness or make your own version with a bit of cornstarch.
- Baking Powder: This gives your cupcakes their perfect rise.
- Cocoa Powder: Go for Dutch-process or plain unsweetened for that rich chocolate taste.
- Sugar: You'll need regular granulated for the cake part and powdered for your topping.
- Oil: Pick something without strong flavor like vegetable or sunflower, or try olive oil for something different.
- Eggs: Get large ones and let them warm up before using.
- Sour Cream: You can swap this with Greek yogurt or any plain yogurt without sugar.
- Hot Chocolate Powder: This goes into the topping drizzle, not the cake mixture.
- Marshmallow Fluff: This makes your frosting taste wonderfully toasty.
Baking Steps
- Prepare Dry Ingredients
- Mix flour, cocoa powder, sugar, baking powder, and salt together until everything looks uniform.
- Combine Wet Ingredients
- Stir oil, eggs, and vanilla until you get a smooth mixture, then add your sour cream and milk.
- Fill Cupcake Liners
- Put about 50-55 grams of mix into each paper liner, making sure they're between ⅔ and ¾ full.
- Bake
- Pop them in at 350°F (175°C) for around 16-18 minutes, and test by lightly touching the tops.
- Prepare Frosting
- Whip butter with powdered sugar and marshmallow fluff until it's creamy. If you want, toast the fluff first for extra flavor.
- Assemble Cupcakes
- Once cooled, add your frosting, pour over some hot cocoa sauce, and top with tiny marshmallows.
Insider Tricks
I've found the reverse creaming way works wonders for these cupcakes and makes them super soft. I always weigh my ingredients on a scale and everything turns out just right. Don't try to cut down on the sugar in the mix it's not just for sweetness but plays a big part in how the cupcakes feel and taste.
Storage Tips
Your cupcakes will stay nice and moist for around 3 days if you keep them in a sealed container on your counter. For longer storage, stick them in your fridge or freezer. Just remember to let the frozen ones warm up completely before you eat them they taste way better that way.
Frequently Asked
People always wonder if they can make these beforehand and they absolutely can! You can bake them up to two days early. When I'm working with just one pan, I let the unused batter sit out while the first batch cooks. To know if they're ready, just lightly touch the top they should spring back nicely.
Fun Variations
I like to play around with different toppings like rich chocolate ganache instead of the marshmallow frosting or sometimes I'll add some caramel on top. During Christmas, I sprinkle broken candy canes over them. You can try so many different things and they always come out tasty.
Great Combos
Try eating these cupcakes with a warm cup of chai or regular hot chocolate. When friends come over, I put them out with s'mores bars or peppermint bark and it makes such a warm, inviting dessert table that gets tons of compliments.
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Frequently Asked Questions
- → What’s the point of using both milk and sour cream?
Milk ensures the batter stays the right texture, and the sour cream gives the cupcakes extra soft richness.
- → Should I toast the fluff first?
If you want a hint of toasted flavor, use a torch to lightly toast the fluff before adding it to the frosting mix.
- → Why adjust oven temps for convection?
Airflow in convection ovens makes things bake faster; lower the heat for traditional ovens to avoid overcooking.
- → How can I tell when these are fully baked?
If you gently press the middle of a cupcake and it bounces back, they’re ready. It takes about 16-18 minutes.
- → Can I make these in advance?
Sure, bake the cupcakes early, but only add marshmallows and the drizzle before serving to keep it fresh-looking.