Hot Chocolate Cupcakes with Marshmallow Meringue Frosting
These hot chocolate cupcakes are made with actual hot chocolate in the batter and then topped with a delicious torched marshmallow meringue frosting, a perfect treat for the holidays!
Servings: 12 cupcakes
Calories: 316kcal
Ingredients
- 200 g granulated sugar
- 240 g all-purpose flour
- 65 g unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 75 g canola oil
- 120 g milk
- 1 large egg
- 1 teaspoon vanilla extract
- 120 g hot chocolate (or hot water)
- 1 batch marshmallow meringue frosting
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
- In a large bowl, whisk the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt together then set aside.
- In a large bowl, whisk together the vegetable oil, milk, egg, and vanilla extract and stir until combined. Pour the wet ingredients into the dry ingredients and whisk until mostly combined.
- Add the hot chocolate and stir until the mixture is evenly combined. (When the hot chocolate is initially added, the batter may separate a bit, but continue stirring until it’s even in texture. The batter will be thick, don’t panic!)
- Spoon the batter into the liners until each cup is 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Transfer the marshmallow meringue frosting to a piping bag and pipe onto cooled cupcakes using a large round open tip. If desired, use a kitchen torch to toast.
- Cover and store leftover cupcakes in the refrigerator for 2-3 days.
Nutrition
Serving: 1cupcake | Calories: 316kcal | Carbohydrates: 56g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 287mg | Potassium: 197mg | Fiber: 3g | Sugar: 36g | Vitamin A: 39IU | Calcium: 55mg | Iron: 2mg
