These Hot Chocolate Cupcakes are a fun, low-fuss recipe to make with kids – from-scratch chocolate cupcakes with a roasted marshmallow topping and a candy cane handle.
Ingredients to Make Hot Chocolate Cupcakes
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup cocoa powder
- ¾ cups olive oil
- ½ cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 24 large marshmallows
- 24 small candy canes
- Chocolate drizzle, optional
- Chocolate chips, optional
How to Make Hot Chocolate Cupcakes
Preheat oven to 375F and line a muffin tray with 12 cupcake liners.
Beat the oil and sugar together, then add in the egg, buttermilk, and vanilla. Set aside.
Mix the remaining dry ingredients together and then incorporate into the wet batter.
Portion out the batter into the lined muffin tin, filling each liner about 3/4 full.
Bake 18-22 minutes until an inserted toothpick comes out clean and the tops of the cupcakes spring back when tapped lightly.
Remove the muffin tray from the oven and place the marshmallows on top of the cupcakes – pressing down slightly if needed.
Place the cupcakes back in the oven for a minute or two until they have compressed and are slightly browned. Remove from oven.
When the cupcakes have cooled, melt the chocolate in a microwave-safe bowl, heating in 30 second increments and stirring well in between each heating until smooth.
Drizzle the chocolate over the cupcakes and then sprinkle on chocolate chips or sprinkles, as desired.
Finally, use a mini candy cane as a “handle” (with the hook going in the “marshmallow frosting” and then the candy cane hanging down the side).