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–+ servings
Hot Chocolate Cupcakes

Irresistible Hot Chocolate Cupcakes with Fudge Filling

These Hot Chocolate Cupcakes with fudge filling are a rich, festive treat, perfect for holiday gatherings and sure to delight chocolate lovers.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcakes
  • 1 cup Boiling Water Adds moisture and helps bloom cocoa for richer flavor
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Granulated Sugar Try coconut sugar for lower glycemic option
  • 1/2 cup Unsweetened Cocoa Powder Dark cocoa enhances richness
  • 1 teaspoon Instant Espresso Powder Intensifies chocolate flavor; omit if unavailable
  • 1 teaspoon Baking Powder Essential leavening agent
  • 1 teaspoon Baking Soda Essential leavening agent
  • 1/2 teaspoon Salt Balances sweetness
  • 1/2 cup Sour Cream Yogurt or crème fraîche also work
  • 1/4 cup Vegetable Oil Melted butter or applesauce are good substitutes
  • 2 large Eggs Bind ingredients together
  • 1 teaspoon Vanilla Extract Always choose high-quality for the best results
Hot Fudge Sauce
  • 1 cup Granulated Sugar Sweetens the sauce
  • 1/4 cup Agave Syrup Honey is a tasty alternative
  • 1 cup Whole Milk Almond milk for dairy-free option
  • 8 ounces Semi-Sweet Chocolate Dark chocolate can be substituted
  • 1/4 cup Cocoa Powder Elevates chocolate profile
  • 1/2 cup Unsalted Butter Ensure it's room temperature for easy mixing
Vanilla Buttercream
  • 4 cups Powdered Sugar Sweetens and structures the buttercream
  • 1 teaspoon Vanilla Extract Flavor enhancer for buttercream
  • 2 tablespoons Whole Milk Adjusts frosting consistency
Decoration
  • 1 cup Mini Marshmallows Optional decorative element

Equipment

  • Cupcake tray
  • Mixing Bowls
  • saucepan
  • whisk
  • Cupcake corer

Method
 

Baking Instructions
  1. Preheat your oven to 175ºC (350ºF) and line a cupcake tray with liners.
  2. Sift together dry ingredients in a large mixing bowl.
  3. In another bowl, whisk together wet ingredients until smooth.
  4. Combine wet and dry mixtures gently, then divide into cupcake liners.
  5. Bake for 17-20 minutes until a toothpick comes out clean and cool in the tray.
  6. Prepare the hot fudge sauce while cupcakes cool.
  7. Beat soft butter for buttercream, gradually adding sugar and milk.
  8. Once cooled, core cupcakes and fill with hot fudge, then decorate with buttercream and toppings.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 170mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 2mg

Notes

Use a kitchen scale for accurate measurements and avoid overmixing the batter for fluffiness.

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