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Hot Chocolate Cupcakes
Enjoy making Hot Chocolate Cupcakes with this easy recipe. These cupcakes bring the comforting taste of hot chocolate into a delicious treat. Topped with chocolate sauce, icing and marshmallows, what’s not to love!
- Ingredients
- Method
Ingredients
Cupcakes
- 1 packet Edmonds Vanilla Cupcakes
- 5 Tbsp cocoa powder
- 90g butter, softened
- 2 eggs
- 2/3 cup milk
Chocolate Sauce
- 1/2 cup cream
- 1/4 cup Chelsea Raw Sugar
- 2 1/2 Tbsp water
- 2 Tbsp Chelsea Golden Syrup
- 1/8 tsp salt
- 110g dark chocolate, roughly chopped
Icing
- 80g butter, softened
- 2 tsp milk
- 12 large marshmallows
- cocoa powder, to dust
Additional tips
- Assembled cupcakes will keep well in an airtight container for 3 days.
- Any leftover chocolate sauce can be refrigerated for up to 3 weeks (reheat in the microwave on low power before serving).
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Method
Preheat oven to 180ºC bake / 160ºC fan bake. Line a 12-hole muffin tin with cupcake cases.
Cupcakes
Place vanilla cupcake mix in a large bowl. Sift in cocoa powder, then add butter, eggs and milk. Using an electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and beat for 2 minutes.
Spoon cupcake mixture evenly into prepared muffin tray. Bake for 20-25 minutes, until a skewer inserted into the centre comes out clean. Allow to cool completely.
Chocolate Sauce
While cupcakes bake, make chocolate sauce. Place cream, sugar, water, golden syrup and salt in a medium heavy-based saucepan over medium-low heat. Bring to a gentle simmer, whisking, until sugar has dissolved.
Remove from heat and stir in chocolate to melt. Return to heat and bring to a simmer again. Simmer for 4 minutes, whisking constantly. Remove from heat and leave to cool to room temperature.
Icing
Place icing mix, butter and milk in a medium mixing bowl. Beat with an electric mixer on low for 30 seconds to combine. Increase speed to high and beat for 3 minutes, scraping down the sides of the bowl occasionally.
Pipe or spoon rounds of icing on top of cupcakes, then use the back of a teaspoon to create an indent in the icing. Spoon cooled chocolate sauce into the indents, allowing to drip down the sides a little.
Place a marshmallow on top of each cupcake and finish with a dusting of cocoa powder.
Additional tips
- Assembled cupcakes will keep well in an airtight container for 3 days.
- Any leftover chocolate sauce can be refrigerated for up to 3 weeks (reheat in the microwave on low power before serving).
Reviews
7
What did you think of this recipe?
You May Like These
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
How to Choose SugarFor Baking?
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