Hot Chocolate Cupcakes

12 people

A delicious treat for those cold winter days, these super cute Hot Chocolate Cupcakes will brighten up any chocoholics day!

Ingredients and Method


  • 200g All-purpose flour
  • 75g Unsweetened cocoa powder
  • 150g Granulated sugar
  • 2 Large eggs
  • 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
  • 1/4 tsp Pure vanilla extract
  • 1/2tsp Cream of tartar (optional)
  • Mini marshmallows (to decorate)
  • 50g Plain chocolate (to decorate)


  1. Preheat the oven to 180°C and line cupcake tray with 12 Mason Cash Silver Foil Cupcake Cases.
  2. In a heatproof bowl, combine the cocoa powder and hot water. Mix until the cocoa forms a paste and let cool.
  3. In another bowl, beat the eggs until light and fluffy. Add 150g of sugar, oil, vanilla extract and salt until well combined.
  4. Add the cocoa mixture to the egg mixture, then the milk and mix until fully combined.
  5. Fold the flour, baking powder and baking soda to the mixture until just incorporated.
  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.
  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.
  8. Meanwhile, whisk the egg whites, vanilla extract and cream of tartar until they begin to form soft peaks.
  9. Once the sugar is ready. Slowly add to the egg whites and continually mix until the mixture forms stiff peaks.
  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.

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