Name: Hot Chocolate Cupcakes Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Cuisine: American
Ingredients: 120 g boiling water; 160 g all-purpose flour; 200 g granulated sugar; 50 g unsweetened cocoa powder; 1 tsp instant espresso powder; ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 120 g sour cream, 18% (room temperature); 75 g vegetable oil; 2 large eggs (room temperature); 1 ½ tsp vanilla extract; 50 g granulated sugar; 25 g agave syrup; 60 g whole milk; 100 g semi-sweet chocolate; 10 g cocoa powder; 15 g butter (cold); ½ tsp vanilla extract; Pinch salt; 200 g butter (room temperature); 330 g powdered sugar; 2 tsp vanilla extract; 1 tbsp whole milk (room temperature); Mini marshmallows; Candy stick

Ingredients

120 g boiling water

160 g all-purpose flour

200 g granulated sugar

50 g unsweetened cocoa powder

1 tsp instant espresso powder

½ tsp baking powder

½ tsp baking soda

½ tsp salt

120 g sour cream, 18% (room temperature)

75 g vegetable oil

2 large eggs (room temperature)

1 ½ tsp vanilla extract

50 g granulated sugar (for hot fudge sauce)

25 g agave syrup

60 g whole milk

100 g semi-sweet chocolate

10 g cocoa powder

15 g butter (cold)

½ tsp vanilla extract (for hot fudge sauce)

Pinch salt (for hot fudge sauce)

200 g butter (room temperature, for buttercream)

330 g powdered sugar

2 tsp vanilla extract (for buttercream)

1 tbsp whole milk (room temperature, for buttercream)

Mini marshmallows for decorating (optional)

Candy stick for decorating (optional)

Instructions

Step 1: Preheat the oven to 160ºC (conventional) and line a cupcake tray with 12 cupcake liners.

Step 2: Boil water and measure 120 g, allowing it to cool slightly while preparing other ingredients.

Step 3: In a bowl, sift together flour, cocoa powder, instant espresso powder, baking powder, baking soda, salt, and 200 g sugar. Stir to combine.

Step 4: In another bowl, whisk the sour cream, vegetable oil, eggs, vanilla extract, and the boiled water gently until combined. Avoid overmixing.

Step 5: Slowly pour the wet ingredients into the dry ingredients and stir gently until smooth with no lumps.

Step 6: Divide the batter evenly into the cupcake liners and bake for 20-23 minutes. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 7: While cupcakes bake, prepare the hot fudge sauce by heating agave syrup, 50 g sugar, and milk in a saucepan until sugar dissolves and mixture bubbles.

Step 8: Pour the hot mixture over the semi-sweet chocolate and cocoa powder in a bowl. Stir until chocolate melts completely.

Step 9: Add cold butter, vanilla extract, and a pinch of salt to the sauce. Stir until butter melts and sauce is smooth. Cover with cling film touching the surface and let cool.

Step 10: Make the buttercream by creaming 200 g butter with a mixer on medium-high speed for 4 minutes. Scrape bowl and mix another 2 minutes.

Step 11: Sift powdered sugar, then add it to the butter in three parts, along with vanilla extract and milk, whisking until smooth after each addition.

Step 12: Scrape sides of the bowl and mix for a final 2 minutes. Transfer buttercream to a piping bag fitted with a star tip.

Step 13: Use the end of a piping tip or similar tool to carefully scoop out the center of each cooled cupcake to make a small well for the hot fudge sauce.

Step 14: Spoon hot fudge sauce into each cupcake hollow. Reserve some sauce for decoration.

Step 15: Pipe the vanilla buttercream generously over each cupcake. If fudge sauce has thickened, warm it briefly in the microwave to make it fluid again, place in a piping bag, and drizzle over cupcakes.

Step 16: Decorate with mini marshmallows and candy sticks if desired. Serve and enjoy!

Tips & Variations

Use room temperature eggs and sour cream to help the batter mix evenly and create a tender crumb.

If you don’t have agave syrup, substitute with honey or light corn syrup for similar texture and sweetness.

For an extra chocolate punch, stir some chocolate chips into the batter before baking.

Try different piping tips to vary the buttercream design on top of your cupcakes.

Store mini marshmallows separately to keep them from melting or becoming sticky on the cupcakes.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. The buttercream may firm up when chilled but softens quickly. Leftover hot fudge sauce can be refrigerated in a sealed jar and gently warmed before use.

FAQs

Can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add some for binding. Baking time may vary slightly.

How do I prevent the cupcakes from sinking in the middle?

Be careful not to overmix the batter and avoid opening the oven door during baking. Also, ensure your baking powder and baking soda are fresh for proper rising.