It’s a cup of hot chocolate kind of weather out there. And while these are not served in a mug (and they also might be cake) they’re all about hot chocolate and marshmallows.
Very dark, dense chocolate cupcakes are topped with gooey good homemade marshmallow plus chocolate sprinkles. This really good cup of hot chocolate cupcake is easy to make and fun to eat. Plus, I bet you could even whip up some hot chocolate to go with that hot chocolate cupcake. Redundancy, after all, is not a bad thing.
The cupcakes are very easy to mix up – no special equipment required – and they bake in no time at all. The homemade marshmallows are a bit of work and need an electric mixer, but worth every effort. Plus once you make homemade marshmallow it’s awfully hard to buy the stuff in a bag again. Not only are they tastier but so much less expensive. The important thing to remember when piping or spooning marshmallow on to the tops of cupcakes is to work very quickly with no interruptions because the stuff sets faster than you can imagine.
My advice is to line up the cupcakes on a rack, get the sprinkles in a bowl ready to sprinkle on the marshmallow and be sure to have the piping bag already sprayed with the non stick goo ready to go. That way as soon as you’ve whipped in the vanilla and the marshmallow looks perfectly fluffy you can get it into the bag and onto the cupcakes quickly. Alternatively you can spray a spoon with non stick spray and use that to top the cupcakes. Twirl the spoon as you go and it should fall onto the cupcake just right. Top with those sprinkles immediately because the marshmallow has to be gooey for them to stick.
There will be leftover marshmallow which is always a good thing. Follow the directions in the recipe for what to do with the additional marshmallow and you’ll be able to add those to your genuine hot chocolate in a mug alongside your cakey hot chocolate in a wrapper.
Double-double chocolate fun.
|Hot Chocolate Cupcakes|| |
- 195 grams Canteen flour blend (1 ½ cups) (see notes)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 150 grams granulated sugar (3/4 cup)
- 30 grams Hershey’s dark unsweetened cocoa, sifted (1/4 cup)
- 180 grams non dairy milk (3/4 cup)
- 2 extra large eggs
- 160 grams neutral vegetable oil (2/3 cup)
- 1 ½ teaspoons vanilla extract
- 14 grams (two ¼ oz. packages) kosher unflavored gelatin
- 150 grams water (3/4 cup)
- 200 grams granulated sugar (1 cup)
- 50 grams water (1/4 cup)
- ¼ teaspoon kosher salt
- 110 grams light corn syrup (1/3 cup)
- Preheat oven to 350°F. Place festive holiday (grease proof, preferred) liners in two 12-count cupcake pans (makes about 16-18). In a large bowl whisk together flour, baking powder, baking soda and salt until blended. In a small saucepan whisk together sugar and cocoa until combined. Add milk and over low heat, stir mixture until smooth, well blended and warm. Let the mixture cool until you can touch the pan with your hand. In a medium bowl whisk together eggs, oil and vanilla and when blended thoroughly, add cocoa mixture. Whisk to combine but don’t froth the mixture. Add to flour and blend until no lumps remain and batter is smooth.
- Scoop into liners about ⅔ full. Bake 18-21 minutes or until a toothpick comes out with just a few crumbs. Don’t over bake the cupcakes – chocolate can burn. Remove cupcakes carefully because they are fragile when warm. It's fine to pipe the marshmallow topping on warm cupcakes.
- Fit a large plastic piping bag with a ½-inch tip (or larger is fine) Spray the inside of the bag with nonstick spray - generously. Line a baking sheet with parchment and spray with nonstick spray (for extra marshmallow kisses). Spray a non stick silicone spatula with spray (which will get the marshmallow goo from the bowl to the piping bag). Place gelatin in the bowl of a stand mixer. Add 150 grams (3/4 cup) cold water over gelatin and let mixture set in bowl without disturbing it for ten minutes. Set the bowl on the stand and add the whisk attachment but don't touch the gelatin.
- In a small saucepan gently mix the sugar with the corn syrup, salt and 50 grams (1/4 cup) water. Without stirring heat the mixture (medium heat) until it is 240 degrees (I use an instant read thermometer) Swirl the pan every once in a while but do not stir the mixture at all. When it reaches 240 degrees, remove from heat and start the mixer running on low. Pour the heated sugar down the side of the bowl and keep it away from the whisk or it will splash. Be careful - the mixture is very hot. As soon as it is incorporated turn up the mixer speed little by little until it begins to get frothy and fluffy. It will stink to high heaven and you might want to not breathe much at this point. Keep going and turn it up to high. Let it go until it gets huge in volume, turns marshmallow white and looks like marshmallow. It should take anywhere from 8-12 minutes. Add the vanilla and whip to mix it in.
- Working quickly, scrape the marshmallow goo into your prepared piping bag. Immediately begin piping marshmallow on top of each cupcake. Move quickly because the marshmallow will set quickly. Top the finished cupcakes with chocolate sprinkles before the marshmallow is completely set.
- If any marshmallow is leftover, pipe additional kisses on the prepared parchment and let those set thoroughly, 3-6 hours. Roll them in powdered sugar once set.