Hot Chocolate Cupcakes: A Festive Dessert for Every Occasion

These Hot Chocolate Cupcakes are the ultimate indulgence, featuring a rich chocolate base filled with gooey marshmallow, topped with a luscious chocolate ganache, and garnished with festive peppermint crunch. Whether you’re looking for a winter treat or a unique dessert for the holidays, this recipe is a showstopper.

Why You’ll Love This Recipe

Key Benefits

• Simple Ingredients: Made with a devil’s food cake mix and instant pudding, it’s an easy dessert with gourmet flair.
• Perfect for Holidays: Peppermint crunch and candy cane straws make this recipe ideal for Christmas or winter gatherings.
• Family-Friendly: Kids will adore the marshmallow surprise inside!

Taste & Texture

• Taste: Decadently chocolatey with a hint of peppermint freshness.
• Texture: Soft and fluffy cupcakes with a gooey marshmallow center and a smooth ganache topping.

Dietary Attributes

• Vegetarian-friendly
• Can be made nut-free (double-check your cake mix and toppings for allergens)

Ingredients & Substitutions

Ingredient List

Cupcakes

• 1 (15.25 oz) box chocolate devil’s food cake mix
• 1 (3.9 oz) box chocolate instant pudding mix
• 4 large eggs
• 1.25 cups water
• ½ cup canola oil
• 1 (12 oz) bag semi-sweet chocolate chips
• 1 (12 oz) bag large marshmallows
• ¼ cup candy cane crunch sprinkles (crushed candy canes)
• Candy cane-striped straws (for garnish)

Chocolate Ganache Frosting

• 3 cups powdered sugar
• ⅔ cup unsweetened cocoa powder
• ½ cup water
• 1 tbsp pure vanilla extract

Notes on Quality

• Chocolate Chips: Opt for high-quality semi-sweet chocolate chips for the richest flavor.
• Marshmallows: Use fresh, soft marshmallows to ensure they melt evenly.
• Candy Canes: Crush them finely for an even sprinkle and extra festive touch.

Possible Substitutions

• Gluten-Free: Use a gluten-free cake mix and confirm all other ingredients are gluten-free.
• Dairy-Free: Replace chocolate chips with dairy-free versions and use plant-based marshmallows.
• Oil Alternative: Substitute melted butter or vegetable oil if preferred.

Step-by-Step Instructions

Chocolate Cupcake Directions

1. Preheat your oven to 325°F (163°C) and line a cupcake pan with liners.
2. In a large bowl, combine the cake mix, pudding mix, eggs, water, and canola oil. Mix until smooth.
3. Fold in the chocolate chips.
4. Scoop batter into cupcake liners, filling each about ¾ full.
5. Bake for 30 minutes.
6. Remove cupcakes from the oven, press a large marshmallow into the center of each, and twist slightly.
7. Return to the oven for 2 minutes to melt the marshmallows.
8. Take the cupcakes out and press the marshmallow down gently to spread it into the cupcake’s center.

• Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack.

Chocolate Ganache Frosting

1. In a bowl, mix powdered sugar, cocoa powder, water, and vanilla extract until smooth.
2. Once the cupcakes are cool, fill the marshmallow indentation with mini chocolate chips.
3. Spoon ganache over the cupcakes, covering the filling completely.
4. Add a halved marshmallow on top of each cupcake and drizzle more ganache.
5. Sprinkle with candy cane crunch and garnish with a candy cane straw piece.

Expert Tips & Tricks

Best Practices

• Use a cookie scoop for evenly sized cupcakes.
• Gently press marshmallows into the cupcake while warm for seamless filling.

Common Mistakes

• Overbaking: Check cupcakes at 28 minutes to avoid dryness.
• Runny Frosting: If the ganache is too thin, add more powdered sugar until it reaches the desired consistency.

Time-Saving Tips

• Prep candy cane sprinkles and straws in advance.
• Make the frosting while the cupcakes are baking to save time.

Serving Suggestions

Pairings

• Serve with a steaming mug of hot cocoa for the ultimate chocolate experience.
• Pair with a light dessert wine or sparkling cider for festive gatherings.

Presentation Ideas

• Use red and white cupcake liners for a cohesive holiday theme.
• Dust with powdered sugar for a snowy effect.

Beverage Pairings

• Peppermint mocha or vanilla latte.
• Hot chocolate topped with whipped cream.

Storage & Reheating

Leftover Storage

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to 5 days.

Reheating Methods

• Enjoy at room temperature or microwave for 10-15 seconds for a warm, gooey treat.

Frequently Asked Questions

Substitutions & Adjustments

Q: Can I use a different cake mix?
A: Yes, dark chocolate or milk chocolate cake mixes work well.

Troubleshooting

Q: Why did my marshmallows disappear?
A: Be sure to press the marshmallow down lightly after the second baking step to keep it visible.

Variations & Customizations

Dietary Adaptations

• For a vegan version, use a vegan cake mix and marshmallows.

Flavor Twists

• Add a teaspoon of peppermint extract to the batter for extra minty flavor.

Seasonal/Holiday Versions

• Replace candy cane crunch with colorful sprinkles for a non-holiday version.
• Use pumpkin spice marshmallows for a fall-inspired twist.

More Delicious Recipes to Try

Looking for more festive treats? Check out these recipes:

• Valentine’s Day Macarons
• Sweetheart Cinnamon Rolls
• Valentine’s Day Donuts

For more inspiration, follow us on Pinterest: Cooking With Callie Recipes

These Hot Chocolate Cupcakes are sure to bring warmth and sweetness to any celebration. Try them today, and let us know how they turned out in the comments below!

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