Hot Cocoa Cupcakes

 

Winter weather just seems to call for hot cocoa to be on hand and I decided to turn it into a cupcake recipe to share this week.

And since there seems to be a divide between people as to which is more appropriate to top the hot cocoa marshmallows or whipped cream I decided that rather than choose just one why not feature both in these decadent cupcakes.

So here we have a hot cocoa cupcake with a marshmallow filling topped with my favorite whipped cream frosting. These are so perfect for a special dessert at the end of a cold day.

Remember this is a small batch/small family blog so we are only making about 8 cupcakes.

For the cupcake base we are starting out with a third of a standard box of a chocolate cake mix. I give the details on how to divide the box in my blog post you can find with this link. It is really easy and I try to have a variety of flavors of mix divided and ready to work with in my pantry all the time. For today’s cupcakes I used a Devil’s Food but use your favorite chocolate version.

We are making a few changes to the normal mix of ingredients for this batch. In place of the water called for on the box I used some chocolate milk. And if you have read any of my cupcake blog posts before you might already know I always add a bit of vanilla to take away a bit of the “mix” flavor.

This time we also are going to need 2 regular size marshmallows for each cupcake. We’ll talk about that in a moment.

 

 

 

So start combining the wet ingredients for the cupcake (chocolate milk, egg, oil, and vanilla) beat these together to combine them. 

 

 

 

 

 

 

 

Now add your portioned cake mix and using a mixer combine it beating for no more than one and a half minutes. I usually stop at just over a minute. This is the key to having the best rise in the small batch.

 

 

 

Now line 8 cups in a cupcake/muffin pan with double layered liners. I found out by accident that this small step makes these cupcakes so much easier to get out of the pan after baking. I had a couple of liners that had stuck together and got two by mistake for a couple of my cupcakes. These came out of the pan so much easier. The others came out okay but I was so much happier with the double layered ones.

 

 

Fill the liners up a bit less than you normally would. So since I normally get 6 or seven cupcakes from my batches I got 8 this time.

 

 

 

 

 

Once you have the batter placed add a single marshmallow to each one. This marshmallow is
going to do two things I is going to melt into the surrounding cupcake batter as it bakes giving a wonderful flavor. It is also going to give us a place to put the second marshmallow once the cupcakes are baked.

 

 

 

 

 

Bake the cupcakes for the normal time. You will have to judge the doneness on just the rim of the cupcake since there is no batter in the middle. You should have a gooey marshmallow crater like this in each cupcake.

 

 

 

 

 

Once baked remove from the oven and immediately add a new marshmallow to each cupcake. Then put them back in the oven for 2 more minutes to help melt the marshmallows.

 

 

 

 

 

Remove from the oven and allow to sit in the pan for 10 minutes then move to a wire cooling rack to cool completely.

 

 

Let’s talk about the frosting now, I love this recipe and use it all the time. The secret I have found is that I need to make sure the cream cheese is at room temperature when I make the frosting. So my normal thing to do is remove the cream cheese from the fridge when I put the cupcakes in the oven. Then it can sit at room temperature until I am ready to use it. If I skip this step and don’t let it come all the way to room temperature I find the cream cheese flavor is much stronger. If it is room temperature it is not really noticeable in the finished frosting. Since I want this frosting to taste like whipped cream for these cupcakes that is really an important step.

 

 

 

When you are ready to frost your cup cakes beat the cream cheese until it is fluffy.

 

 

 

 

 

 

 

Then add the powdered sugar and beat until combined and fluffy again.

 

 

 

 

 

 

Now add the vanilla to the heavy cream and add this slowly to the cream cheese mixture beating on low until you have it all added. Scrap the bowl often during this process and take your time.

 

 

 

 

 

Once the cream is all added beat on high until stiff peaks form. This will take a couple of minutes.

 

 

 

 

 

 

Now you are ready to pipe the frosting onto the tops of your cupcakes.

 

 

 

 

I added a just a sprinkle of baking cocoa to the top.

The cupcakes will need to be stored in the refrigerator but I think they taste better and are much better if allowed to sit at room temperature for about 30 minutes before serving. This way both the frosting and the marshmallows become a bit softer.

You can find a downloadable/printable version of this recipe here.

Hot Cocoa Cupcakes

 

⅓ of a box of chocolate cake mix

⅓ cup chocolate milk

1 egg

3 ½ Tablespoons vegetable oil

¼ teaspoon vanilla extract

about 16 regular size marshmallows

 

 

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with 2 paper liners in each spot or grease really well.

Combine the chocolate milk, egg, oil and vanilla in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds.

Portion into cupcake pan adding just a little less than you normally would.

Add 1 marshmallow to each cupcake and bake according to instructions on your cake mix. Mine was baked at 350°F for about 18 minutes.

Remove from the oven and place another marshmallow into each cupcake and return to the oven for 2 minutes to slightly melt the marshmallows.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Whipped Cream Frosting

 

3 oz cream cheese (the kind in the block not the tub) softened at room temperature

⅓ cup powdered sugar

¾ cup heavy whipping cream

¼ to ½ teaspoon vanilla extract

 

 

 

Begin by beating the cream cheese with a mixer on medium speed until smooth. Add the powdered sugar and beat on medium again until smooth, scrapping the bowl and beaters often with a spatula.

Add the vanilla to the heavy cream. With the mixer on low very slowly add the cream/vanilla mixture until all is incorporated. Scrape the bowl and the beaters often during this process so it is all combined evenly.

Turn the mixer up to high and beat until stiff peaks form.

Be sure to store any leftover frosting in the refrigerator.

I dusted the tops of my cupcakes with a bit of baking cocoa as a garnish.

Although these cupcakes need to be refrigerated they are best served after sitting at room temperature for about 30 minutes.