Description
These Hot Chocolate Cupcakes are the perfect holiday treat, featuring a rich chocolate base topped with a creamy white chocolate peppermint frosting. A fun twist on the classic winter drink, they make an irresistible dessert for any Christmas celebration.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/4 cup boiling water
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 ounces white chocolate, melted
- 1 teaspoon peppermint extract
- 2 tablespoons heavy cream (more if needed)
- Pinch of salt
- Crushed peppermint candies, for garnish
Instructions
- Preheat the Oven & Prepare the Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: Beat together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix the Dry Ingredients and Milk: Gradually add dry ingredients into the wet mixture in three batches, alternating with milk. Mix until just combined.
- Add the Boiling Water: Stir in the boiling water to thin out the batter.
- Fill the Muffin Tin and Bake: Scoop the batter into the muffin tin, filling each liner 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool for 5 minutes in the tin, then transfer them to a cooling rack.
- Prepare the Frosting: Beat the butter until creamy. Add powdered sugar, melted white chocolate, peppermint extract, heavy cream, and salt. Beat until smooth and fluffy.
- Frost & Garnish: Frost cooled cupcakes with peppermint frosting and garnish with crushed peppermint candies.
Notes
- Don’t Overfill: Be careful not to overfill the cupcake liners, as this can cause the cupcakes to overflow during baking.
- Frosting Tip: If your frosting is too thick, add a little extra cream. If too thin, add more powdered sugar.
- Flavor Variations: You can add a dash of cinnamon to the frosting or cake batter for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Hot Chocolate Cupcakes, Peppermint Cupcakes, Holiday Cupcakes, Christmas Dessert Recipes