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Hot Cocoa Cupcake Mugs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully rich and moist, these Hot Cocoa Cupcake Mugs are a perfect winter dessert that mimics the comforting flavors of a hot chocolate drink. Topped with fluffy mini marshmallows and drizzled with chocolate syrup, these cupcakes are easy to make and perfect for holiday gatherings or cozy nights in.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup whole milk
  • 1/2 cup hot water
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 1/2 cup mini chocolate chips
  • 1 cup vanilla buttercream frosting
  • Mini marshmallows for topping
  • Chocolate syrup for garnish (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners to ensure easy removal and tidy presentation.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined to ensure even distribution of ingredients.
  3. Combine Wet Ingredients: In a separate bowl, blend the melted butter, whole milk, hot water, egg, and vanilla extract until the mixture is smooth and homogeneous.
  4. Combine Both Mixtures: Gradually add the wet ingredients to the dry ingredients and gently stir until just combined; avoid overmixing to keep the cupcakes tender. Then fold in the mini chocolate chips evenly throughout the batter.
  5. Fill Cupcake Liners: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for rise during baking.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Cool and Decorate: Allow the cupcakes to cool completely in the pan before frosting. Once cooled, frost each cupcake generously with vanilla buttercream, then top with mini marshmallows. Finish by drizzling chocolate syrup lightly over the marshmallows to resemble a hot cocoa mug.

Notes

  • For a deeper chocolate flavor, substitute the unsweetened cocoa powder with dark cocoa powder.
  • Decorate with marshmallow bits or chocolate curls for a more festive and visually appealing dessert.

Find it online: https://slsrecipes.com/hot-cocoa-cupcake-mugs-recipe/