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Hot Chocolate Cupcakes

Serves 12


  • 200g all-purpose flour
  • 75g unsweetened cocoa powder
  • 150g granulated sugar
  • 2 large egg
  • 5 tbsp. vegetable oil
  • 150ml cup hot water
  • 1 tsp. pure vanilla extract
  • 150ml whole milk
  • 3/4 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 large egg whites
  • 250g granulated sugar
  • ¼ tsp. pure vanilla extract
  • ½ teaspoon cream of tartar (optional)
  • Mini marshmallows and 50g plain chocolate, to decorate

Step 1

Preheat the oven to 180°C and line cupcake tray with 12 Mason Cash Silver Foil Cupcake Cases.

Step 2

In a heatproof bowl, combine the cocoa powder and hot water. Mix until the cocoa forms a paste and let cool.

Step 3

In another bowl, beat the eggs until light and fluffy. Add 150g of sugar, oil, vanilla extract and salt until well combined.

Step 4

Add the cocoa mixture to the egg mixture, then the milk and mix until fully combined.

Step 5

Fold the flour, baking powder and baking soda to the mixture until just incorporated.

Step 6

Pour the mixture into the cupcake cases and bake for 18-20 minutes or until the cupcakes have risen and a cake tester or toothpick comes out clean.

Step 7

To make the frosting: place 250g of sugar and cold water in a saucepan and bring to the boil. Boil until the sugar reached 115°C.

Step 8

Meanwhile, whisk the egg whites, vanilla extract and cream of tartar until they begin to form soft peaks.

Step 9

Once the sugar is ready. Slowly add to the egg whites and continually mix until the mixture forms stiff peaks.

Step 10

Place the mixture into a piping bag with a star nozzle. Pipe the sugar mixture onto the top of each cupcake. Top with marshmallows and melted chocolate.