But if desired, you can use Hershey’s natural unsweetened cocoa instead. It’s what gives these hot chocolate cupcakes that beautiful deep-dark color with an irresistible chocolatey taste. Dutch Process Cocoa: I use Hershey’s Cocoa Special Dark.Using cake flour would result in a very delicate crumb that would be hard to frost. Its strength makes them easy to frost and best supports the marshmallow frosting. All-Purpose Flour: This is the best type of flour for these small cakes.Granulated Sugar: Adds the perfect amount of sweetness.Pure Vanilla Extract: Enhances the flavor of the other ingredients while providing a classic bakery taste and aroma.Large Eggs: Are used to bind the batter together while adding richness and softness for a tender crumb.
Vegetable Oil: Adds richness and ensures the cupcakes stay moist.Whole Milk: Adds creamy delicious moisture to the batter.Or repurpose a cardboard ornament box (with square or round wells) to transport the cupcakes to a party. Potluck Friendly: These small cakes travel well.They feature tall swirls of marshmallow frosting. Hot Chocolate Experience in a Hand-held Dessert: These holiday cupcakes are fluffy, tender and super chocolaty.Quick Results: Mix the batter in 10 minutes.You may have everything you need for this recipe right now. Easy Recipe: These hot chocolate cupcakes are made with basic pantry staples.Take them to parties, or up to the cabin to enjoy with family after a day in the snow. It’s an easy way to elevate the look and taste of these cozy desserts. Garnish hot chocolate cupcakes with mini marshmallow bits. The contrast between dark chocolate cake and tall glossy white swirls of marshmallow fluff frosting is luxurious and elegant. Pair these decadent treats with hot cocoa bombs, milk, eggnog, or coffee.ĭuring Christmastime, along with candy canes, these special treats add to the magic of the season. Fluffy, tender and rich, they’re super delicious. These hot chocolate cupcakes with marshmallow frosting are cozy desserts for the holiday season.
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