Description
Delight in these indulgent Hot Chocolate Cupcakes topped with a luscious marshmallow frosting, mini marshmallows, and a chocolate flake. Perfectly moist and rich chocolate cupcakes combine with a fluffy, sweet marshmallow meringue frosting, making them an irresistible treat for any special occasion or cozy dessert craving.
Ingredients
Cupcakes
- 175 g unsalted butter (room temperature)
- 175 g light brown soft sugar
- 135 g self-raising flour
- 40 g hot chocolate powder
- 3 medium eggs
- 3 medium egg whites
Meringue Frosting
- 100 g caster sugar (for meringue)
- 1 tsp vanilla extract
- 100 g caster sugar (for syrup)
- 65 ml water
Decoration
- Mini marshmallows
- Chocolate flakes
- Hot chocolate powder (for dusting)
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 180ºC (160ºC fan). Line a muffin tray with 12 cupcake cases to prepare for baking.
- Mix Butter and Sugar: In a mixing bowl, beat the unsalted butter and light brown sugar together until the mixture becomes creamy and well combined.
- Add Dry Ingredients and Eggs: Add the self-raising flour, hot chocolate powder, and whole eggs into the creamy mixture. Beat everything together until smooth and evenly mixed.
- Fill Cases and Bake: Divide the batter evenly between the lined muffin cases. Place the tray in the oven and bake for 19-21 minutes or until the cupcakes are cooked through and a skewer inserted comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack.
- Start Meringue Frosting: In a large clean bowl, whisk the 3 egg whites until they form stiff peaks, ensuring the bowl and whisk are grease-free.
- Incorporate Sugar and Vanilla: Add 100 g caster sugar one teaspoon at a time while whisking continuously. After all sugar is incorporated, whisk in the vanilla extract. Keep whisking slowly to prevent the meringue from settling.
- Make Sugar Syrup: In a small saucepan, combine the remaining 100 g caster sugar with 65 ml water. Heat gently until the sugar dissolves, then bring to a boil and cook until the syrup reaches 113ºC.
- Add Syrup to Meringue: Increase the whisk speed to high and slowly drizzle the hot sugar syrup into the meringue. Once all syrup is added, continue whisking for another 5 minutes until the marshmallow frosting is glossy and thick.
- Pipe Frosting: Using a piping bag fitted with a 2D closed star tip or your favorite nozzle, pipe the marshmallow frosting onto the cooled cupcakes in your desired pattern.
- Decorate: Garnish the cupcakes with mini marshmallows, chocolate flakes, and a light dusting of hot chocolate powder for a festive and delicious finish.
Notes
- Ensure egg whites are at room temperature for better volume when whisking.
- Use a candy thermometer to accurately measure syrup temperature at 113ºC.
- Allow cupcakes to cool fully before frosting to prevent the meringue from melting.
- Store cupcakes in an airtight container for up to 2 days for best freshness.
