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Hot Chocolate Cupcakes

Hot Chocolate Cupcakes are rich, chocolaty and delicious with a glorious marshmallow buttercream on top! It is the perfect recipe to warm you up this winter! Ooey and gooey with every 'hot chocolate' bite!

Some would say that there is nothing more delicious than a cupcake. Well now that it has cooled off how about adding a little warmth to your sweet tooth. These Hot Chocolate Cupcakes are an utterly tasty treat that you won’t want to miss.

Hey guy’s its Alli from Tornadough Alli! This is my second recipe for Donna and Chad and I can’t wait to share these Hot Chocolate Cupcakes with you! A delicious chocolate cake is baked up and stuffed with a whole marshmallow. It’s then frosted with a marshmallow buttercream and topped with some chocolate sprinkles.

Now if you love more marshmallow in your hot chocolate then the drink itself (I’m guilty) then these cupcakes are for you! The warm cupcake melts the marshmallow stuffed inside making it ooey and gooey with each and every bite!

HELPFUL TIPS TO MAKE HOT CHOCOLATE CUPCAKES:

Spray your cupcake liners. This helps not having to have any cake stuck to the liner when pulling them off.
I like to use the large marshmallows but you can use multiple small ones if you have that on hand!
Cut center out of cupcakes right out of the oven, this helps the marshmallow melt slightly inside, if you don’t want to handle them hot then place the cupcakes back into the oven for a few minutes after you’ve inserted the marshmallow to let it melt slightly.

WHAT YOU WILL NEED TO MAKE HOT CHOCOLATE CUPCAKES:

12 Count Cupcake Pan, I like the 12 count cupcake pan because usually it’s enough to make one batch of cupcakes.
Cupcake liners, we buy a mixed colored stacked batch of liners from the store, gives us lots of different choices for colors based on what cupcakes we make.
Hand mixer or stand mixer, these are essential in properly incorporating ingredients when baking, I highly recommend one or both.
Cupcake corer, these come in handy and you can purchase a corer/scoop which is one tool made by Wilton and other various companies for a few dollars online.

Enjoy!

With love from our simple kitchen to yours.

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Black and White Cupcakes - Luscious chocolate cupcakes with delectable chocolate ganache and the best vanilla bean cream cheese frosting you ever sank your teeth into.

Caramel Apple Spice Cupcakes is insanely moist and delicious with grated apple! And a caramel filling and vanilla bean frosting that will blow your mind.

A cupcake packed with the fabulous flavors of the Classic Margarita. Boozy Margarita Cupcakes are the perfect way to celebrate any occasion!

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Hot Chocolate Cupcakes
SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min

Cupcakes:
3/4 cup all-purpose flour
1/2 cup dutch processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
1/2 cup milk
12-16 large marshmallows

Frosting:
1 cup butter, room temperature
1 teaspoon almond extract
3-4 cups powdered sugar
1 (7 oz) container marshmallow creme
Chocolate sprinkles, optional

Preheat oven to 350°F. Line a 12 count cupcake pan with liners and spray with cooking spray, set aside.

In large bowl whisk together your flour, cocoa powder, baking powder and baking soda. Add in your eggs, both sugars, oil, vanilla and milk and beat on medium speed for 1-2 minutes until combined.

Fill each cupcake liner half full with batter and bake for about 20 minutes or until top springs back and toothpick comes out clean.

Remove from oven and immediately remove the center of each cupcake (using the cupcake corer or a spoon or melon baller) and press the center down slightly.

Stuff with marshmallows and let sit until cooled. The marshmallows should melt slightly, if you choose to let cupcakes cool before your stuff then return to heated oven for 1-2 minutes.

Meanwhile to make your frosting in large bowl beat your butter until smooth and fluffy. Add in your extract and continue to beat until blended.Add in your powdered sugar 1 cup at a time, lastly add in your marshmallow cream and beat until incorporated.

Place frosting in piping bag fitted with a star tip and pipe swirls on top of your cupcakes. Sprinkle with chocolate sprinkles if desired.

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Boozy Margarita Cupcakes

Boozy Margarita Cupcakes are loaded with lime and tequila, the moist and tender cake will draw you in with incredible ribbons of lime zest through out. The icing on the cupcake? A true Margarita frosting!

A frosting spiked with Cuervo Gold tequila and triple sec is brightened with fresh lime juice to make this the most amazing Boozy Margarita Cupcake you will ever sink your teeth into!

TSRI Tip: If you don't have buttermilk, you can make your own to substitute. To make 1 cup of buttermilk substitute: simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup. Fill to the 1 cup line with milk. Allow to set for 5 minutes at room temperature and use as needed.

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Helpful Tips to make Boozy Margarita Cupcakes:

If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.

What you will need to make Boozy Margarita Cupcakes:

Stand Mixer-

Enjoy!

With love from our simple kitchen to yours.

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Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite fabulous cupcake recipes:

Black and White Cupcakes
Caramel Apple Spice Cupcakes
Boston Cream Pie Cupcakes

Yield: 24Author: Donna Elick

Boozy Margarita Cupcakes

Boozy Margarita Cupcakes are loaded with lime and tequila, the moist and tender cake will draw you in with incredible ribbons of lime zest through out. The icing on the cupcake? A true Margarita frosting!

Ingredients

For The Cupcake

3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
4 large eggs
2 cup granulated sugar
4 limes – zested and juiced (2 tablespoon zest, 1/2 cup juice)
2 sticks (1 cup) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 cup Cuervo Gold Tequila
1 cup buttermilk (or make your own)

Boozy Margarita Frosting

1/2 cup unsalted butter
1/2 cup shortening
1/4 cup Cuervo Gold Tequila
3 tablespoons lime juice
1 1/2 tablespoons triple sec
1/4 teaspoon salt
5 cups powdered sugar

Instructions

For The Cupcake

Preheat oven to 350°F. Prepare muffin tins with cupcake liners and set aside.
In a large bowl combine flour, baking powder and salt. Whisk to combine. Set aside.
In the bowl that you will prepare cupcake batter, add lime zest and sugar and mash together with a fork (or your fingers), until your sugar is coated in lime oils. Attach bowl to stand mixer and use paddle attachment (or prepare electric mixer). Add butter and whip until light and fluffy, about 3-5 minutes. Add eggs and vanilla. Mix until combined. Add lime juice and tequila. Your mixture may start to look funny here, just continue on with the next step. It will work itself out.
With mixer on low add dry and wet ingredients; add 1/3 dry ingredients to bowl, allow that to combine. Then add 1/2 of buttermilk wait for that to combine. Add another 1/3 of dry ingredients and mix. Add other 1/2 of buttermilk and mix. Then finally add remaining dry ingredients. Mix until combined. Stop to scrape down the bowl as often as needed. Do not over mix.
Fill cupcake liners 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with few moist crumbs.
Cool on a wire rack. Frost cupcakes with Boozy Margarita Frosting when completely cool.

Boozy Margarita Frosting

In the bowl of an electric mixer, fitted with the whisk attachment, beat butter and shortening on medium speed until completely smooth (about 1 minute). Add 3 cups of powdered sugar about 1 cup at a time, beat until well combined after each addition. Add tequila, lime juice, triple sec and salt, beat to combine. Add remaining powdered sugar one cup at a time. Beat completed mixture for another minute or so until the batter is smooth and fluffy.
*If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
** If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.

https://zeromediasystem.blogspot.com//search?q=boozy-margarita-cupcakes

Originally published 7/24/12

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com