Sweet chocolate cupcakes, topped with whipped cream and mini marshmallows transform your favourite hot drink into cake form!
It’s that time of year again! Christmas cups and flavours are making their way back into our favourite coffee shops and the festivities are getting closer. I get excited for Christmas as soon as we’ve passed Bonfire Night, so for me it’s not long at all now until the big day. Personally, I love the run up to Christmas as much as the day itself! I love driving around to see everyone’s Christmas lights, I love Christmas baking, I love mulled wine, and I love visiting Christmas markets. The countdown and the feelings of festive excitement you get are just as special to me as the family, food, and presents that the day itself luckily brings for me.
My S’mores Brownies, Cookie Dough Brownies and Oreo Crumb Chocolate Truffles have all been a big hit on the blog, so I decided to stick to the chocolatey theme for this recipe too! If you’re after something more seasonal, my Toffee Apple Swirl Buns are a great place to start!
For many, the coming of Christmas is signalled by novelty coffee cups and the wintery flavours of black forest and gingerbread infusing their hot drinks. I’ve tried lots of the flavours, but I still don’t think you can beat a classic hot chocolate topped with whipped cream and marshmallows after a cold winter’s walk. That was the inspiration for today’s recipe, as I’ve tried to bring the magic of the classic hot chocolate to cupcakes! If you’re keen on festive flavours pop back for a few Mulled Wine inspired recipes as we move into December!
I really hope you enjoy them! The recipe bakes 12 cupcakes and can be all done in about 45 minutes (including cooling time!) As always, please share this post and tag me in your versions, I love to see your bakes!
130g caster sugar
2 large eggs
20ml milk, I used skimmed
100g self raising flour
30g cocoa powder (or hot chocolate powder if you can handle the added sweetness!)
1/2 teaspoon baking powder
400ml double cream, whipped
Handful of mini marshmallows to decorate
- Preheat your fan oven to 180’C and line a tray with cupcake cases. Cream together the butter and sugar until light and fluffy, then add the eggs and milk. Mix until combined, adding a little flour if you need to stop the mixture from curdling.
- Fold in the flour, cocoa powder, and baking powder until the mixture is smooth again. I like to mix my cocoa powder and flour together first to ensure even distribution of chocolateyness in the cupcakes.
- Spoon into cupcake cases and bake in the oven for 12-15 minutes until well risen and a skewer inserted in the middle comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack.
- Once completely cooled, pipe or dollop whipped cream on top of each cupcake, scatter on a few mini marshmallows, sprinkle with leftover cocoa powder and tuck in!
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