Hot Chocolate Cupcakes
Ingredients
Cupcakes
- 1 1/4 cups (125 g) all-purpose flour, sifted
- 1/3 cup (22 g) hot chocolate powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (59 ml) vegetable oil
- 1/2 cup (119 ml) water
- 1/2 cup (119 ml) buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
Icing
- 1 cup (237 ml) heavy cream
- 1/2 cup mascarpone cheese, full fat, softened
- 1/2 cup (60 g) icing sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 Tablespoons hot chocolate powder
Directions
- Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners. Set aside.
- In a large bowl add flour, hot chocolate powder, baking powder, baking soda, and salt. Stir to combine and set aside.
- In a separate large bowl, add sugar, eggs, vegetable oil and vanilla. Whisk (or use a stand mixer/electric mixer) to combine ingredients until smooth and pale in colour.
- Add flour mixture to the egg mixture in 2-3 additions, rotating with the buttermilk and water. Mix until well combined (the batter will be very wet, don't worry this is normal).
- Pour or spoon the batter into the prepared cupcake liners, filling each cup approx. three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes then transfer to a wire rack.
- Meanwhile, make your icing. In a large bowl of a stand mixer using the whisk attachment, add cream, mascarpone, icing sugar and vanilla. Whip until light and fluffy. Remove half of the icing into a separate bowl. Add hot chocolate powder to the icing in the mixing bowl, beat until well incorporated.
- In a large piping bag, fitted with a star tip add both icings; keeping the white icing to one side of the bag and the hot chocolate icing on the other side of the bag. This will give you a fun swirl when piped.
- Once the cupcakes are cool, pipe icing in swirls on each cupcake.
- Add a few mini marshmallows on top of each cupcake. (use a kitchen torch to toast mini marshmallows. Place marshmallows on a baking sheet and lightly torch, let cool slightly then place marshmallows on cupcakes).
NOTES
Store cupcakes in an airtight container for up to 3 days or freeze unfrosted cupcakes for up to 2 months.
Prep Time: 15 mins
Cook Time: 22 mins
Total Time: 37 minutes
Yield: 12
Thank you Alie Romano for the recipe.
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