The Mad Cake Batter

sweet treats and savory deets

Hot Cocoa Cupcakes

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I made these last year for a christmas party and they were a hit. They were found off this site, Lick the Bowl Good, and in her post she mentions how they were on so they had to be good right? This was before my inventive days, so I was true to the recipe.


  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder2012-12-22 15.09.51
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 cup prepared hot cocoa, cooled
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1/2 cup mini chocolate chips


  • 1 1/4 cups heavy cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • mini marshmallows
  • mini chocolate chips
  • crushed peppermints
Preheat oven to 350 degrees.  Line cupcake tins paper liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients. Add the oil, prepared hot cocoa, vanilla and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain. Stir in the chocolate chips.
Evenly divide the batter between the lined cupcakes tins. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then place them on a rack to cool completely.
 In a medium bowl, combine heavy cream, powdered sugar and vanilla extract. With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat. Pipe or mound the sweetened whipped cream onto the cooled cupcakes. Garnish with a sprinkling of mini marshmallows, mini chocolate chips and crushed peppermints. If you are not serving right away, do not put on the peppermint or it will dissolve and you are left with a red smudges on your frosting.

One thought on “Hot Cocoa Cupcakes

  1. Oh wow they look so cute and delicious!! ❤

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