Decadent Hot Chocolate Cupcakes: Your Ultimate Festive Treat Recipe
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There’s nothing quite like a warm mug of hot chocolate to evoke the cozy, festive spirit of the holidays. Now, imagine transforming that beloved beverage into a delectable cupcake! These Hot Chocolate Cupcakes are designed to capture all the comforting flavors and charm of your favorite winter drink in a delightful dessert format. Perfect for Christmas parties, holiday gatherings, or simply a cozy evening indulgence, these cupcakes are sure to be a showstopper.
Each bite offers a symphony of rich chocolate, moist cake, and a luscious filling that will transport you straight to a winter wonderland. They boast a deeply flavored, ultra-moist chocolate base, generously filled with a decadent hot fudge sauce, and crowned with a light-as-air vanilla buttercream that perfectly mimics a dollop of whipped cream. To complete the iconic hot chocolate look, they’re adorned with adorable mini marshmallows and festive candy cane sticks.
While these elegant hot chocolate cupcakes appear fancy and elaborate, you’ll be pleasantly surprised at how simple and straightforward they are to create. With easy-to-follow steps and readily available ingredients, you can whip up a batch of these impressive treats without spending hours in the kitchen. They offer the perfect blend of homemade charm and sophisticated presentation, making them an ideal choice for any baker looking to impress.
Looking for more delightful cupcake creations? Be sure to explore some of our other popular recipes like Nutella Cupcakes, Cinnamon Cupcakes, and Coffee Cupcakes for more baking inspiration.
WHY THIS RECIPE WORKS
Our Hot Chocolate Cupcakes stand out for several reasons, combining classic flavors with thoughtful techniques to create an unforgettable dessert:
- Truly Moist Chocolate Cupcake: This isn’t just any chocolate cupcake. Our recipe yields the softest, most tender, and incredibly moist chocolate cupcakes you’ll ever bake. The secret lies in a carefully balanced combination of ingredients like sour cream and vegetable oil, which contribute to its rich texture, along with the blooming of cocoa powder with hot water to intensify the chocolate flavor. It’s so easy to make that you only need a hand whisk to bring the batter together, proving that exceptional results don’t require complex methods.
- Irresistible Hot Fudge Sauce: What’s hot chocolate without its signature richness? These cupcakes are elevated by a homemade hot fudge sauce that is both simple to prepare and utterly delicious. This velvety sauce isn’t just a topping; it’s a luscious filling nestled within the core of each cupcake, adding a delightful molten chocolate surprise with every bite. A little extra is reserved to drizzle on top, enhancing both flavor and visual appeal.
- Silky Vanilla Buttercream: Topping these magnificent cupcakes is a smooth, light, and airy vanilla buttercream. Crafted to perfection, its silky texture melts in your mouth and its flavor provides a wonderful contrast to the deep chocolate. We pipe it high and fluffy to resemble the decadent whipped cream often found on a cup of hot chocolate, completing the thematic experience.
- An Absolute Showstopper: These hot chocolate cupcakes are designed to impress. Their adorable and festive decoration, featuring fluffy mini marshmallows and charming candy cane sticks, makes them an instant centerpiece at any holiday gathering. They’re not just delicious; they’re a feast for the eyes, guaranteed to elicit “oohs” and “aahs” from your guests.
INGREDIENT NOTES
Understanding the role of each ingredient is key to achieving the perfect hot chocolate cupcakes. Below are details on some of the key components. For a complete list and precise measurements, please refer to the recipe card at the bottom of this post.
- Eggs: Always use large eggs at room temperature. Bringing eggs to room temperature allows them to emulsify better with other ingredients, creating a smoother batter and a more consistent, tender crumb in your cupcakes. Take them out of the fridge 1-2 hours before you plan to start baking, depending on your kitchen’s temperature.
- Boiled Water: This ingredient plays a crucial role in developing the deep chocolate flavor. Heat up a kettle of water before you begin mixing. Add the boiled water to a measuring cup and let it cool slightly while you prepare the remaining ingredients so it’s warm but not scalding hot. The hot water helps to “bloom” the cocoa powder, releasing its full flavor potential and contributing to the cupcake’s moist texture.
- Cocoa Powder: For the most intense chocolate flavor and a beautiful dark color, I highly recommend using high-quality Dutch-processed cocoa powder. My personal favorite is from Valrhona. Dutch-processed cocoa powder has been treated to reduce its acidity, resulting in a smoother, less bitter chocolate taste compared to natural cocoa powder.
- Instant Espresso Powder: Don’t skip this! While optional, a touch of instant espresso powder significantly enhances the chocolate flavor without making your cupcakes taste like coffee. I use 100% Arabica coffee instant espresso powder because it dissolves quickly and imparts a rich, deep chocolate note.
- Semi-Sweet Chocolate: For the luxurious hot fudge sauce, the quality of your chocolate matters. I recommend using good quality semi-sweet chocolate chips or chopped baking chocolate (around 50-65% cocoa solids) for the best flavor and texture. This ensures a rich, smooth sauce that isn’t overly sweet.
- Butter (for Buttercream): Just like eggs, room temperature butter is essential for a smooth, fluffy buttercream. Softened butter creamed with sugar incorporates air easily, leading to that desirable light and airy texture. Ensure it’s soft enough to indent with your finger but not melted.
- All-Purpose Flour: Use standard all-purpose flour. It provides the structure for the cupcakes. Ensure it is sifted with the other dry ingredients to prevent lumps and create an even texture.
- Granulated Sugar: Sweetens the cupcakes and contributes to their moistness. It’s also used in the hot fudge sauce to create a balanced sweetness.
- Baking Powder & Baking Soda: These leavening agents work together to give the cupcakes their rise and tender crumb. Baking soda reacts with the acidic components (like sour cream and cocoa powder) while baking powder provides additional lift.
- Salt: A pinch of salt is crucial in both the cupcakes and the fudge sauce to balance and enhance all the flavors, making the chocolate taste even richer.
- Sour Cream: This is a secret weapon for incredibly moist and tender chocolate cupcakes. Its acidity helps tenderize the gluten in the flour, and its fat content adds richness. Make sure it’s at room temperature for smooth incorporation into the batter.
- Vegetable Oil: Unlike butter, oil is 100% fat and remains liquid at room temperature, contributing to the cupcakes’ exceptional moistness and keeping them tender for longer.
- Vanilla Extract: High-quality vanilla extract enhances all the sweet flavors in both the cupcakes and the buttercream. It’s a fundamental flavor enhancer.
STEP BY STEP INSTRUCTIONS – CUPCAKES
Follow these detailed steps to create perfectly baked chocolate cupcakes. This recipe can be made using either a stand mixer with a paddle attachment or a hand mixer. You will also need a 12-cup cupcake pan and cupcake liners.
The comprehensive recipe, including precise ingredient quantities, is available in the recipe card below.
Before you begin, preheat your oven to 175ºC/350ºF (conventional oven setting). Line a 12-cup cupcake tray with paper liners.
STEP 1: Start by boiling some water. Once boiled, carefully weigh out the required amount of water and set it aside to cool slightly while you prepare the remaining ingredients. It should be warm, not piping hot, when added to the wet ingredients.
STEP 2: In a large mixing bowl, meticulously sift together all of your dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Sifting ensures there are no lumps and that the leavening agents are evenly distributed. Give everything a gentle stir with a whisk to fully combine them.
STEP 3: In a separate mixing bowl, combine all the wet ingredients: the slightly cooled boiled water, sour cream, vegetable oil, large room-temperature eggs, and vanilla extract. Using a hand whisk, gently whisk these ingredients together until they are just combined. Be careful not to mix too vigorously, as over-mixing the eggs can incorporate too much air, which might lead to a less tender cupcake.
STEP 4: Gradually pour the wet ingredients into the bowl containing the dry ingredients. Gently stir everything together with a whisk or spatula until the batter is just smooth and no lumps of flour remain. Avoid overmixing once the wet and dry ingredients are combined, as this can develop the gluten too much and result in tough cupcakes.
STEP 5: Divide the perfectly smooth cake batter evenly among the 12 prepared cupcake liners. Fill each liner about two-thirds full to allow for proper rising. Bake them in the preheated oven for approximately 17-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Once baked, let the cupcakes cool in the hot pan for about 5 minutes. This allows them to set slightly before you gently remove them from the cupcake pan and transfer them to a wire rack to cool down completely. Ensuring they are fully cooled is crucial before frosting and filling.
STEP BY STEP INSTRUCTIONS – HOT FUDGE SAUCE
Prepare this rich hot fudge sauce while your cupcakes are baking. It’s incredibly easy and adds a luxurious touch to the final product.
STEP 1: In a small saucepan, combine the agave syrup, granulated sugar, and whole milk. Heat this mixture over medium heat, stirring occasionally, until the granulated sugar has completely dissolved and the milk begins to gently bubble around the edges. This process creates a warm base for melting the chocolate.
STEP 2: Once the milk mixture is hot, pour it directly over a bowl containing the semi-sweet chocolate and cocoa powder. Let it sit undisturbed for a minute or two to allow the heat to melt the chocolate. Then, stir gently with a whisk or spatula until the chocolate has completely melted and the mixture is smooth, glossy, and well combined. It should come together into a thick, uniform fudge.
STEP 3: Add the cold butter, vanilla extract, and a pinch of salt to the hot fudge mixture. Continue stirring until the butter has fully melted and is seamlessly incorporated into the sauce. The salt will enhance the chocolate flavor, and the vanilla adds aromatic depth. To prevent a skin from forming, cover the surface of the hot fudge sauce directly with cling film (plastic wrap). Allow it to cool down on the counter until it reaches a thick, spreadable consistency, perfect for filling and drizzling.
STEP BY STEP INSTRUCTIONS – BUTTERCREAM AND ASSEMBLING
Now that your cupcakes are cool and your fudge sauce is ready, it’s time to prepare the vanilla buttercream and assemble these showstopping treats.
STEP 1: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature butter on medium-high speed for 4 full minutes. This creaming process incorporates air, making the buttercream light and fluffy. Stop and scrape down the sides and bottom of the bowl with a rubber spatula, then continue mixing for an additional 2 minutes to ensure consistent aeration and softness.
STEP 2: Sift the powdered sugar into a separate bowl to remove any lumps. With the mixer on low speed, gradually add the sifted powdered sugar to the butter in three separate additions, beating until each addition is fully incorporated before adding the next. After the first addition, incorporate the vanilla extract. After the second, add the whole milk. Continue mixing until the buttercream is smooth and creamy. Sifting the sugar is crucial for a silky, lump-free buttercream.
STEP 3: Once all ingredients are added, scrape down the sides of the bowl one final time. Increase the mixer speed to medium-high and beat the buttercream for another 2 minutes. This final whip ensures maximum fluffiness and an incredibly smooth texture. Transfer the finished vanilla buttercream into a piping bag fitted with your preferred star piping tip (a Wilton 1M is an excellent choice for a classic whipped cream swirl).
STEP 4: Take your completely cooled chocolate cupcakes. Using the back end of a piping tip, a small spoon, or a cupcake corer, carefully dig out a small core from the center of each cupcake. This creates a perfect indent for your luscious hot fudge sauce. Spoon or pipe the cooled hot fudge sauce into the hollowed-out centers of the cupcakes, filling them generously. Remember to reserve a small amount of the hot fudge sauce for the final decoration.
STEP 5: Now for the grand finale! Pipe the vanilla buttercream onto each cupcake, creating a beautiful swirl that resembles whipped cream on a hot chocolate. If your reserved fudge sauce has become too thick to drizzle, warm it gently in the microwave for 5-10 seconds until it’s fluid again. Transfer this warmed fudge into a small piping bag (or a ziploc bag with a tiny corner snipped off) and drizzle it artfully over the buttercream. Finish by decorating with mini marshmallows and small pieces of candy cane for that authentic hot chocolate flair. Your festive hot chocolate cupcakes are now ready to be enjoyed!
EXPERT BAKING TIPS
Achieving baking perfection often comes down to a few key techniques and practices. Keep these expert tips in mind for consistently delicious results with your hot chocolate cupcakes and other baked goods:
- Use a Kitchen Scale for Precision: Baking is a science, and precision is paramount. While volumetric measurements (cups) can vary, weighing your ingredients in grams offers the most accurate and consistent results. My default setting for recipes is grams because it’s the most precise way of measuring out your ingredients. A kitchen scale is an invaluable tool that I highly recommend for any serious baker. It will drastically improve the consistency and success of your bakes.
- Do Not Overmix Your Batter: Once you’ve combined your wet and dry ingredients, mix only until just combined and no streaks of flour remain. Overmixing develops gluten in the flour, which can lead to tough, dry, and dense cupcakes instead of light and tender ones. I always use a spatula after everything has mixed together to give it one final, gentle fold. This ensures that any ingredients stuck to the bottom or sides of the mixing bowl are fully incorporated without overworking the batter.
- Choose the Right Baking Pans: Light vs. Dark: The type of baking pan you use can significantly impact the final texture and color of your baked goods. For the best result with cupcakes, use an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat rather than absorbing it. This allows for more gentle and even baking, resulting in a softer, moister cake with a lighter crust. In contrast, dark or black baking pans absorb more heat, which can cause the outside of the cupcake to bake (and even burn) faster, leading to a darker, tougher crust and potentially a drier cake.
- Ensure Ingredients are at Room Temperature: As highlighted in the ingredient notes, many ingredients like eggs, butter, and sour cream perform best at room temperature. This allows them to emulsify properly, creating a smooth, uniform batter and a more consistent final product. Cold ingredients can cause the batter to curdle or become lumpy.
- Don’t Peek Too Early: Resist the urge to open the oven door frequently while your cupcakes are baking. Sudden temperature drops can cause them to deflate or bake unevenly. Only open the door once they are nearly done baking to check for doneness.
- Test for Doneness Correctly: To check if your cupcakes are fully baked, gently insert a wooden skewer, toothpick, or thin knife into the center of a cupcake. If it comes out clean (without any wet batter), they are ready. If there’s still wet batter, bake for a few more minutes and retest. Overbaking can lead to dry cupcakes.
- Cool Cupcakes Properly: Allowing cupcakes to cool in the pan for a few minutes before transferring them to a wire rack helps them set and prevents them from sticking or breaking. Always ensure they are completely cool before frosting and filling; otherwise, your buttercream will melt, and the filling will become runny.
FAQ
Absolutely! These hot chocolate cupcakes are excellent for making in advance, which can save you time when preparing for an event. Once fully cooled and decorated, store them in an airtight container at room temperature for 1-2 days for optimal freshness. If you need to store them longer, you can refrigerate them for up to 3-4 days. For longer storage, unfrosted cupcakes can be frozen for up to 3 months. Thaw them in the refrigerator overnight before frosting and decorating.
Yes, this recipe is adaptable for mini cupcakes! To make mini hot chocolate cupcakes, simply follow the recipe as written for the batter and fudge sauce. Line a mini cupcake pan with mini liners and fill them about two-thirds full. The baking time will be significantly shorter, typically 8-10 minutes. Always use the cake tester method: a toothpick inserted into the center should come out clean. Adjust cooking time as needed, as oven temperatures can vary.
Certainly! While our homemade hot fudge sauce is incredibly delicious and simple to make, using a good quality store-bought hot fudge sauce is a perfectly acceptable shortcut. This can save you a bit of time, especially if you’re in a hurry. Just ensure it’s a brand you enjoy, as it will be a prominent flavor in your cupcakes.
That’s a fantastic idea, especially for a festive twist! Adding peppermint to the hot fudge sauce will make these cupcakes even more delicious and festive, reminiscent of a peppermint hot chocolate. Simply add about ¼ to ½ teaspoon of pure peppermint extract to the hot fudge sauce in Step 3, after adding the vanilla extract. Start with a smaller amount and taste, then add more if desired, as peppermint can be quite potent.
Absolutely! To transform your vanilla buttercream into a peppermint version, add about ¼ to ½ teaspoon of pure peppermint extract along with the vanilla extract in Step 2 of the buttercream instructions. You can also add a drop or two of green food coloring for a vibrant, festive look, if desired. This pairs wonderfully with the chocolate and even a hint of peppermint in the fudge sauce!
If you don’t have sour cream on hand, full-fat plain Greek yogurt or buttermilk can be excellent substitutes. Both will provide the necessary acidity and moisture to keep your chocolate cupcakes tender and flavorful. For Greek yogurt, thin it slightly with a touch of milk if it’s too thick. If using buttermilk, you can use an equal amount. These substitutions will help maintain the rich, moist texture that sour cream provides.
STORAGE
To keep your hot chocolate cupcakes fresh and delicious, store them in an airtight container at room temperature. For the best taste and texture, enjoy them within 2-3 days. If you need to extend their shelf life, they can be refrigerated for up to 4-5 days. Be sure to bring them to room temperature before serving for the best flavor experience. Unfrosted cupcakes can also be wrapped individually and frozen for up to 3 months; thaw them in the refrigerator before frosting and decorating.
Other Cupcake Recipes To Try
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Hot Chocolate Cupcakes
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Equipment
- 12-cup cupcake pan
Ingredients
CHOCOLATE CUPCAKE
- 120 g boiling water
- 160 g all-purpose flour
- 200 g granulated sugar
- 50 g unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream, 18% room temperature
- 75 g vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
HOT FUDGE SAUCE
- 50 g granulated sugar
- 25 g agave syrup
- 60 g whole milk
- 100 g semi-sweet chocolate
- 10 g cocoa powder
- 15 g butter cold
- ½ teaspoon vanilla extract
- Pinch salt
VANILLA BUTTERCREAM
- 200 g butter room temperature
- 330 g powdered sugar
- 2 teaspoon vanilla extract
- 1 tablespoon whole milk room temperature
DECORATION
- Mini marshmallows for decorating optional
- Candy stick for decorating optional
Instructions
CHOCOLATE CUPCAKE
- Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.120 g boiling water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything is combined.160 g all-purpose flour, 200 g granulated sugar, 50 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.120 g sour cream, 18%, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Divide the cake batter into the 12 cupcake liners and bake them for 20-23 min. Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely.
HOT FUDGE SAUCE
- While the cupcakes bake, heat up the agave syrup, granulated sugar and milk, in a small saucepan, until the granulated sugar has melted and the milk is starting to bubble.50 g granulated sugar, 25 g agave syrup, 60 g whole milk
- Pour the heated milk and sugar over a bowl with the semi-sweet chocolate and cacao powder. Stir it together until the dark chocolate has melted and it’s gathered.100 g semi-sweet chocolate, 10 g cocoa powder
- Add the butter, vanilla extract and a pinch of salt and stir it in until the butter has melted into and combined with the hot fudge sauce.15 g butter, ½ teaspoon vanilla extract, Pinch salt
- Cover it with cling film so it touches the surface of the sauce and let it cool down on the counter top.
VANILLA BUTTERCREAM
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.200 g butter
- Sift the powdered sugar. Add the powder sugar, vanilla extra and milk in 3 parts. Whipping until each addition is fully incorporated.330 g powdered sugar, 2 teaspoon vanilla extract, 1 tablespoon whole milk
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 1M.
ASSEMBLING
- Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the hot fudge sauce. Add the hot fudge sauce in the middle of the cupcakes. Leave a little bit of he hot fudge sauce for the decorations.
- Thereafter pipe the buttercream of the cupcake. For the decoration, if the fudge sauce has cooled down so it’s a bit thicker, heat it up in the microwave for 5-10 seconds, which will make it more fluid. Add it into a piping bag and cut a small hole. Drizzle the fudge sauce over the cupcakes. Decorated as well with mini marshmallows and candy cans.Mini marshmallows for decorating, Candy stick for decorating