Hot Chocolate Cupcakes
Moist, deep chocolate cupcakes inspired by a classic mug of cocoa, topped with a fluffy, toasted marshmallow frosting.
Ingredients
Scale
- 190g All Purpose Flour
- 200g Granulated Sugar
- 45g Unsweetened Cocoa Powder
- 1.5 tsp Baking Powder
- 1 Large Egg
- 120ml Whole Milk
- 60ml Vegetable Oil
- 120ml Boiling Water
- 200g Marshmallow Fluff
- 115g Unsalted Butter
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk flour, sugar, cocoa powder, and baking powder in a large bowl.
- Add the egg, milk, and oil, whisking until the mixture is smooth.
- Carefully stir in the boiling water by hand until fully combined.
- Fill liners 2/3 full and bake for 18-22 minutes.
- Allow cupcakes to cool completely.
- Beat butter and marshmallow fluff together until light and airy.
- Pipe the frosting onto cooled cupcakes and optionally toast with a kitchen torch.
Notes
- The batter will be thin, but this results in a very moist cupcake.
- Do not frost the cupcakes until they are completely cold to prevent the marshmallow from melting.
- A tiny pinch of cinnamon in the batter enhances the ‘hot cocoa’ feel.
Find it online: https://dishmio.com/hot-chocolate-cupcakes/