
Hot Chocolate Cupcakes
Serves 12
Ingredients
- 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.