Best Hot Cocoa Cupcakes Recipes

HOT COCOA "CUPCAKES"

Steps:

• Make the Cake: Preheat the oven to 350 degrees F.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
• Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
• Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
• Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
• When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.

HOT COCOA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely., For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.

MEXICAN HOT COCOA CUPCAKES

Steps:

• Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake cupcakes and cool completely as directed on box.
• Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.

MEXICAN HOT CHOCOLATE CUPCAKES WITH COCOA WHIPPED CREAM

Steps:

• For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.
• Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile pepper, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups.
• Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)
• Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
• For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.
• Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through.
• Test Kitchen Tip: Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages.
• Notes from The Little Kitchen: I used 3.5 oz ramekins, ones you can find at World Market. I added 2 1/2 Tbsp of batter into each ramekin and used 1/2 Tbsp of the sugar-cocoa powder mixture on top.

HOT COCOA CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
• Meanwhile, cook 1 cup marshmallows, semi-sweet chocolate and milk in large saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Pour into large bowl; cool 30 min.
• Whisk COOL WHIP into marshmallow mixture; spread onto cupcakes. Top with remaining marshmallows and cocoa powder.