Description
These Hot Cocoa Cupcakes are rich, moist chocolate treats infused with peppermint schnapps and topped with a fluffy marshmallow frosting. The intense cocoa flavor combined with the creamy marshmallow buttercream makes for a perfect winter dessert or cozy treat that embodies the classic taste of hot cocoa in cupcake form.
Ingredients
Cupcakes
- 1 3/4 cup (218 g) all purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 cup (300 g) granulated sugar
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1/3 cup (84 g) vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup (120 ml) low fat or whole milk (room temperature)
- 1/4 cup (60 ml) hot water
- 1/4 cup (60 ml) Peppermint Schnapps* (see notes for nonalcoholic version)
Marshmallow Frosting
- 1/2 cup (113 g) unsalted butter (room temperature)
- 7 ounces (1 jar) marshmallow creme
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (300 g) confectioner’s sugar
- 1-3 teaspoons milk (if necessary)
- 1/2 cup mini marshmallows for garnishing (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350° F (175° C) and line a cupcake tray with baking cups to prevent sticking.
- Mix dry ingredients: In the bowl of a stand mixer, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until fully combined.
- Add wet ingredients: Add eggs one at a time to the dry mixture, mixing thoroughly after each addition. Then add the milk, vegetable oil, and vanilla extract, mixing on medium speed until combined. Scrape the bowl sides and bottom if needed.
- Incorporate hot water and schnapps: With the mixer on low speed, slowly pour in the hot water and peppermint schnapps, mixing until just incorporated. Note that the batter will be quite liquidy.
- Fill cupcake liners and bake: Transfer the batter to a large measuring cup for easier pouring, then fill each baking cup about two-thirds full. Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Make marshmallow frosting: In a clean bowl fitted with a whisk attachment, combine the unsalted butter, marshmallow creme, and vanilla extract. Whisk until creamy, about 1 minute. Gradually add confectioners’ sugar, starting with one cup, mixing until combined; then add the remaining sugar and mix until smooth and creamy. Taste and adjust sweetness by adding more sugar if desired, or a pinch of salt if too sweet.
- Adjust frosting consistency: Add milk one teaspoon at a time until the frosting reaches your preferred consistency—this recipe generally uses about 1 teaspoon.
- Frost the cupcakes: Transfer the frosting to a pastry bag fitted with a tip. Pipe the frosting generously onto each cooled cupcake.
- Garnish: Top the frosted cupcakes with mini marshmallows and optionally dust with a little cocoa powder for an extra touch of chocolate aroma and presentation.
Notes
- For a nonalcoholic version, replace the peppermint schnapps with an equal amount of hot water or peppermint extract (use sparingly as it is quite strong).
- Use room temperature ingredients for better mixing and batter texture.
- The batter is quite liquidy due to the hot water and schnapps; this is normal and results in moist cupcakes.
- Adjust milk amount in frosting to reach desired spreading or piping consistency.
- Mini marshmallows on top add a nice visual and texture contrast but are optional.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
