In the heart of winter, when the world outside is draped in shimmering frost and the air is filled with the comforting scent of nostalgia, Hot Cocoa Cupcakes become a gentle embrace for your soul. These divine confections stir warmth and delight, enchanting all who dare to take a bite. Each cupcake, rich and inviting, transports you to a cozy lodge, where laughter mingles with the clinking of cups and the soft crackling of a hearth.
Why make this recipe
Baking these Hot Cocoa Cupcakes is not merely a culinary task; it is a journey through flavor and memory. Imagine creamy, luscious cupcakes infused with cocoa that sings of childhood winters spent wrapped in blankets, each one offering a surprise of gooey marshmallow filling reminiscent of the perfect mug of hot chocolate. As they emerge from the oven, the aroma of decadence fills your kitchen, weaving itself into the fabric of your home.
How to make Hot Cocoa Cupcakes
Ingredients:
- 1 cup + 2 tablespoons unbleached cake flour (See notes below for measuring)
- 3/4 cup granulated sugar
- 2/3 cup unsweetened Dutch processed cocoa powder
- 1/4 cup brown sugar (packed)
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 8 tablespoons cubed unsalted butter (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/4 cup whole milk (room temperature)
- 1/4 cup vegetable oil
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup room temperature coffee or water
- 1/2 cup granulated sugar (for the meringue)
- 1/2 cup honey (agave, or corn syrup)
- 1/4 cup water
- 2 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla bean paste or extract
- 1 1/2 cups unsalted butter (room temperature)
- 2 cups powdered sugar
- 4 tablespoons cocoa powder (sifted)
- 2 tablespoons heavy cream
- Pinch of fine sea salt
Directions:
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Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners. In a bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and sea salt. In a separate bowl, beat together the butter until creamy, then add the sour cream, milk, vegetable oil, egg, egg yolk, and vanilla. Combine the wet and dry ingredients, blending gently. Lastly, add the coffee or water for a luscious batter that glistens in the light. Fill your cupcake liners three-quarters full and bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely.
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Make the Marshmallow Filling: In a small saucepan, combine granulated sugar, honey, and water and bring to a simmer. Meanwhile, whip the egg whites and cream of tartar until soft peaks form. Gradually pour in the hot syrup, whipping continuously until the mixture is glossy and holds stiff peaks. Stir in the vanilla bean paste; this fragrant essence will illuminate your marshmallow’s texture. Carefully fill each cooled cupcake with this airy filling, like the clouds gathering before a gentle snowfall.
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Make the Milk Chocolate Frosting: In a mixing bowl, beat the softened butter until creamy, then gradually sift in the powdered sugar and cocoa powder. Add the heavy cream and salt, and whip until fluffy and light, capturing the very essence of desserts that dreams are made of.
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Assembly: Generously frost each cupcake with the luxurious chocolate icing. A sprinkle of cocoa powder atop adds an artistic finish, resembling a dusting of snow on a winter’s day.
How to serve Hot Cocoa Cupcakes
As you present these cupcakes to your loved ones, place them on a delicate, vintage cake stand poised on the table. Accompany them with steaming mugs of hot cocoa, individual spoons, and the gentle glow of candlelight, creating a tableau of warmth and cherished connection.
How to store Hot Cocoa Cupcakes
Store any unfrosted cupcakes in an airtight container at room temperature for up to three days. For frosted cupcakes, refrigerate in a similar manner, but allow them to return to room temperature before serving—the flavors will blossom anew.
Tips to make Hot Cocoa Cupcakes
- Take care to measure your ingredients with precision, but trust your senses; each ingredient has a story to tell through flavor.
- Use room temperature ingredients for a better blend and softer texture.
- Allow your cupcakes to cool completely before filling and frosting to maintain the integrity of the cake.
Variations
Feel free to play with the frosting by infusing it with peppermint extract for a holiday twist or topping the cupcakes with miniature chocolate chips for an added texture that is simply irresistible.
FAQs
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Can I use regular cocoa powder instead of Dutch processed?
Yes, regular cocoa powder can be used, though the flavor and color may differ slightly. -
How can I make the filling less sweet?
Reduce the amount of sugar in the filling or add a touch of cream cheese to balance the sweetness. -
Can these cupcakes be frozen?
Indeed! Freeze the unfrosted cupcakes in an airtight container. Thaw before frosting and serving.
As you explore the art of baking these Hot Cocoa Cupcakes, remember the joy found in the delicate dance of flavors, the patience in each step, and the love entwined in the very act of creating.
Hot Cocoa Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and sea salt.
- In a separate bowl, beat together the butter until creamy, then add the sour cream, milk, vegetable oil, egg, egg yolk, and vanilla.
- Combine the wet and dry ingredients, blending gently.
- Lastly, add the coffee or water for a luscious batter that glistens in the light.
- Fill your cupcake liners three-quarters full and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool completely.
- In a small saucepan, combine granulated sugar, honey, and water and bring to a simmer.
- Meanwhile, whip the egg whites and cream of tartar until soft peaks form.
- Gradually pour in the hot syrup, whipping continuously until the mixture is glossy and holds stiff peaks.
- Stir in the vanilla bean paste.
- Carefully fill each cooled cupcake with this airy filling.
- In a mixing bowl, beat the softened butter until creamy.
- Gradually sift in the powdered sugar and cocoa powder.
- Add the heavy cream and salt, and whip until fluffy and light.
- Generously frost each cupcake with the luxurious chocolate icing.
- A sprinkle of cocoa powder atop adds an artistic finish.