Hot Chocolate Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist chocolate cupcakes topped with marshmallow frosting and hot cocoa whipped cream. They taste and look like hot chocolate in cake form—perfect for holiday gatherings and cocoa lovers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2 cups all purpose flour (250g)
- ½ cup Dutch-process cocoa powder (40g)
- ¼ cup hot cocoa mix powder (30g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup salted butter (room temperature (113g))
- 1½ cups granulated sugar (300g)
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- 1 tablespoon vanilla extract
- ½ cup sour cream (room temperature (120g))
- 1 cup buttermilk (room temperature)
- 8 tablespoons salted butter (softened)
- 7 ounces marshmallow fluff (1 jar)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 6 tablespoons heavy cream
- 1½ cup heavy cream
- 1 to 2 tablespoons powdered sugar
- ¼ cup dry hot cocoa powder mix
- dehydrated mini marshmallows (I used Jet-Puffed Bits Marshmallows)
At a glance
PER SERVING · TIME 37M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 17m
- Sodium
- 189mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 46mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.