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:

1. Preheat the oven to 350°F. Line a cupcake pan with 12 paper liners. Set aside.
2. In a large bowl add flour, hot chocolate powder, baking powder, baking soda, and salt. Stir to combine and set aside.
3. 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.
4. 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).
5. Pour or spoon the batter into the prepared cupcake liners, filling each cup approx. three-quarters full.
6. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
7. Allow the cupcakes to cool in the pan for 5 minutes then transfer to a wire rack.
8. 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.
9. 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.
10. Once the cupcakes are cool, pipe icing in swirls on each cupcake.
11. 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. Discover expert tips and techniques for Hot Chocolate Cupcakes at Baking For Friends.