With the weather here in New England finally deciding to gift us with 3 feet of snow, what is more comforting than hot chocolate? Here at B2tF Homemade Hot Chocolate, while being a fav, doesn’t quite quench the need for a fresh baked good. If you search the internet you will get plenty of recipes that are called a “hot chocolate cupcake” and all of them look great, but they didn’t quite live up to the B2tF standard. So this got us thinking, how would we translate this classic drink into a cupcake form?
Our rendition takes a rich dark chocolate sour cream cake base that is nice and moist, and everything you would want in a decadent chocolate cake. We complemented this rich cake by adding a slightly tart but decadent Fudgy Chocolate Sour Cream Frosting that is silky and smooth, and good enough to eat with a spoon. It is then finished off with a homemade sugary sweet Marshmallow Fluff, which is reminiscent of those frothy hot chocolate marshmallows your mother would put into your hot chocolate after playing for hours in the snow.
Our Hot Chocolate Cupcake isn’t for the faint of hear or the dieter. This cupcake is made for you to put all dieting weight-loss plans out the window and to travel back in time to being that kid hiding out in the snow fort that took hours to build in the yard, with no cares in the world.
- 2 eggs
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shortening
- 1¼ cups sugar
- 1 teaspoon vanilla
- 3 oz. bittersweet chocolate, melted and cooled
- 8-oz. sour cream
- 1 cup milk
- Let eggs stand at room temperature 30 minutes. Preheat oven to 350°F. Prepare cupcake pans with liners. Set aside.
- In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
- In large bowl beat shortening and sugar on medium speed until combined.
- Beat in eggs and vanilla to sugar mixture until combined.
- Add in melted chocolate mix until combined, add sour cream.
- Alternately add flour mixture and milk; beat on low after each addition just until combined. Fill cupcake liners ¾ of the way full.
- Bake 12-15 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes before removing from pans; cool before assembling.