Hot Chocolate Cupcakes

By Eat More Chocolate Team    ,   

April 17, 2015

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Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups.

In medium bowl, mix flour, baking soda, salt and baking powder; set aside.

In small bowl, mix hot water and cocoa until dissolved; set aside.

In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and cocoa mixture, about 1/2 at a time, beating just until blended.

Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.


Mix powdered sugar and butter with spoon or electric mixer on low speed in a large bowl. Stir in vanilla and 1 tablespoons of the milk.

Stir in marshmallow creme.

If needed, gradually beat in just enough remaining milk to make frosting smooth and spreadable.


Spoon into resealable food-storage plastic bag; seal bag. Cut tiny hole in one bottom corner of bag.

Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa.


Chocolate Cupcakes

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 cup hot water

2/3 cup unsweetened baking cocoa

3/4 cup shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla


3 cups powdered sugar

1/3 cup butter or margarine, softened

1/2 tablespoon vanilla

1 to 2 tablespoons milk

1 cup marshmallow creme

1/2 teaspoon unsweetened baking cocoa (optional for decoration)