Hot Cocoa Cupcakes
Super yummy hot cocoa cupcakes that you won’t be able to stop eating.
Easy hot chocolate cupcakes with whipped cream frosting.
Perfect cupcake recipe for desserts, snacks or party food.
Simple Christmas desserts everyone will love.
These would be the best Christmas cupcakes.
Quick decorated cupcakes for the Holiday season or anytime of the year.
Delicious hot chocolate cupcakes recipe that you will want to bake up today.
Get ready to make the best hot cocoa cupcakes.
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How To Make Hot Cocoa Cupcakes
Preheat oven to 350 degrees F.
Add cupcake liners to two 12 serving cupcake pans and set aside.
Heat cup of milk in microwave for 1 minute.
Stir in packet of hot cocoa.
In a large mixing bowl, add cake mix, eggs, avocado oil, and cup of prepared hot cocoa.
Mix well until all ingredients are incorporated.
Use a large cookie scoop to equally portion the batter into the liners of the prepared cupcake pans.
Bake for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove cupcakes from oven and place on wire cooling rack to come to room temperature.
While cupcakes cool, prepare the frosting:
Add heavy whipping cream and instant white chocolate pudding powder to the bowl of an electric mixer.
Mix on high using the whisk attachment until stiff peaks form.
Taste and add powdered sugar by the half tablespoon until desired sweetness level is reached.
Spoon frosting into a piping bag fitted with a large star tip.
Pipe frosting onto cooled cupcakes,
garnishing each one with mini chocolate chips and paper straws if desired.
Serve and Enjoy
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Hot Cocoa Cupcakes
Ingredients
Cupcake Ingredients:
- 1 box 15.25 oz. chocolate cake mix
- 1 packet hot cocoa mix
- 1 cup whole milk
- 4 eggs
- ½ cup avocado oil or melted butter
Whipped Cream Frosting Ingredients:
- 2 cups heavy whipping cream
- 4 tablespoons instant white chocolate pudding powder
Optional: powdered sugar to taste, mini chocolate chips, paper straws
Instructions
- Preheat oven to 350 degrees F. Add cupcake liners to two 12 serving cupcake pans and set aside.
- Heat cup of milk in microwave for 1 minute. Stir in packet of hot cocoa.
- In a large mixing bowl, add cake mix, eggs, avocado oil, and cup of prepared hot cocoa. Mix well until all ingredients are incorporated.
- Use a large cookie scoop to equally portion the batter into the liners of the prepared cupcake pans. Bake for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove cupcakes from oven and place on wire cooling rack to come to room temperature.
- While cupcakes cool, prepare the frosting: Add heavy whipping cream and instant white chocolate pudding powder to the bowl of an electric mixer. Mix on high using the whisk attachment until stiff peaks form. Taste and add powdered sugar by the half tablespoon until desired sweetness level is reached.
- Spoon frosting into a piping bag fitted with a large star tip. Pipe frosting onto cooled cupcakes, garnishing each one with mini chocolate chips and paper straws if desired.
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