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Hot Chocolate Cupcakes

Delicious Hot Chocolate Cupcakes with Fudge Surprise

These Hot Chocolate Cupcakes are a festive treat with a rich fudge filling, ideal for holiday gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Boiling Water Allow to cool slightly before using.
  • 1 ½ cups All-Purpose Flour Sift for lighter texture.
  • 1 cup Granulated Sugar Sweetens the batter.
  • ¾ cup Unsweetened Cocoa Powder High-quality preferred.
  • 1 teaspoon Instant Espresso Powder Optional, enhances chocolate flavor.
  • 1 teaspoon Baking Powder Leavening agent.
  • ½ teaspoon Baking Soda Works with baking powder.
  • ½ teaspoon Salt Balances sweetness.
  • ½ cup Sour Cream Adds moisture.
  • ⅓ cup Vegetable Oil Can substitute with canola.
  • 2 large Eggs Room temperature for better mixing.
  • 2 teaspoons Vanilla Extract Adds depth of flavor.
For the Hot Fudge Filling
  • 1 cup Granulated Sugar Adjust to taste.
  • ¼ cup Agave Syrup Can substitute with corn syrup.
  • ½ cup Whole Milk Dairy-free option: almond milk.
  • 6 ounces Semi-Sweet Chocolate High-quality for best flavor.
  • 2 tablespoons Cocoa Powder Enhances chocolate taste.
  • 2 tablespoons Butter Cold for emulsification.
  • 1 teaspoon Vanilla Extract Enhances flavor.
For the Vanilla Buttercream
  • 3 cups Powdered Sugar Sweetens and thickens.
  • 2 teaspoons Additional Vanilla Extract Use generously.
  • ¼ cup Whole Milk Room temperature for consistency.
For Decoration (Optional)
  • 1 cup Mini Marshmallows Cute toppings.
  • 2 pieces Candy Cane Stick Optional festive touch.

Equipment

  • Oven
  • Cupcake Pan
  • mixing bowls
  • spatula
  • whisk
  • saucepan
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with festive cupcake liners.
  2. Bring a pot of water to a boil. Allow to cool slightly before using.
  3. Sift together all-purpose flour, granulated sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  4. Whisk together sour cream, vegetable oil, eggs, vanilla extract, and cooled boiling water.
  5. Gradually mix the wet ingredients into the dry ingredients until just combined.
  6. Fill the cupcake liners two-thirds full and bake for 17-23 minutes. Cool for 5 minutes before transferring to a wire rack.
  7. For the hot fudge, combine sugar, agave syrup, and milk in a saucepan over medium heat until it bubbles. Stir in chocolate, cocoa, butter, and vanilla until smooth.
  8. Beat room temperature butter until pale, then add powdered sugar, remaining vanilla, and milk to make the buttercream.
  9. Core cooled cupcakes and fill with hot fudge.
  10. Frost with vanilla buttercream and decorate with mini marshmallows and candy cane pieces.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Sift dry ingredients for better texture. Cool cupcakes completely before frosting.

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