Hot Cocoa Cupcakes
Updated: Aug 7
Tools + Supplies
stand mixer with whisk and paddle attachments
icing bag with filling tip and star tips
2.5 cups all-purpose flour
1.5 tsp baking powder
.75 cup of cocoa powder
1 tsp baking soda
1.75 cups granulated sugar
2 large eggs
1 tbsp vanilla extract
1 cup sour cream
.5 cup canola oil
.75 cup milk
1 qt heavy whipping cream
.75 - 1.5 cups powdered sugar
1 tsp vanilla
3 8oz packages cream cheese
.25 cup chocolate syrup
mini marshmallows or marshmallow bits
Preheat oven to 350.
In a medium bowl, combine flour, cocoa powder, baking powder, and baking soda.
In stand mixer with paddle attachment combine sugar, eggs, and vanilla extract. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add milk.
Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.
Divide batter into cupcake liners and bake for 25-30 minutes.
Let cupcakes cool completely before decorating.
Make Frosting: First you'll make chocolate whipped cream. Add heavy cream, vanilla, chocolate syrup, and .75 cup powdered sugar to stand mixer with whisk attachment. Start on low speed, and increase speed as consistency thickens. Add more powdered sugar to taste. When whipped cream reaches soft peak stage (holds shape, starts sticking to sides of mixing bowl), it's done. Remove from mixing bowl and set aside.
Using stand mixer and paddle attachment on medium-high speed, mix cream cheese and remainder of powdered sugar until consistency is smooth.
Continuing to mix cream cheese icing, add in whipped cream and mix until fully incorporated.
Pipe frosting on top of cooled cupcakes and sprinkle with marshmallow bits.