Hot Chocolate Cupcakes for The Holidays

Indulge in the cozy holiday vibes with these heavenly Hot Chocolate Cupcakes! Topped with marshmallows, vanilla bean frosting and drizzled with rich chocolate ganache, they are guaranteed to warm your heart and sweeten your Holiday celebrations!

Prep Time 25

Bake / Cook Time 15

Total Time 40

Equipment

Pastry Bag and 4 Tips

Pastry Stand

Ingredients

CHOCOLATE GANACHE

▢ 4 oz (115 g) heavy cream
▢ 4.50 oz (128 g) dark chocolate chips
▢ holiday sprinkles (Green | Red | White)
▢ mini marshmallows

VANILLA BEAN FROSTING

▢ 4 oz (115 g) butter (Softened | At Room Temperature)
▢ 8 oz (226 g) mascarpone (Cold)
▢ 1 tsp (5 g) vanilla bean paste
▢ 12.70 oz (360 g) powdered sugar

Instructions

Place your Muffin Tray on the top of your medium perforated baking sheet.
Preheat oven at 350F/180C.

CHOCOLATE MUFFIN PREPARATION

In a mixing bowl, whisk together all the dry ingredients (All-purpose flour, baking powder, sugar, cocoa powder and sea salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the sour cream, vegetable oil and vanilla bean paste. Mix until it is all incorporated. Fold your chocolate chips.
6.70 oz all-purpose flour, 1/2 Tbsp baking powder, 4.23 oz sugar, 2.29 oz unsweetened cocoa powder, 1/8 tsp sea salt, 3 eggs, 9.35 oz sour cream, 5.82 oz avocado oil, 1 tsp vanilla bean paste, 6 oz dark chocolate chips
Using your mini Ladle, scoop the batter into each well of your Muffin Tray.

BAKE!

Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Muffins from 13 minutes) It is ready when the toothpick inserted comes out almost clean.
Once your Double Chocolate Muffins are out of the oven, let them cool down for about 10 minutes before unmolding onto your cooling rack.

CHOCOLATE GANACHE PREPARATION

While your muffins are in the oven, prepare your chocolate ganache.
Pour the heavy cream into a microwave safe bowl and bring it just to a boil in microwave, about 30 seconds at a time (1 minute total). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Set aside to cool down.
4 oz heavy cream, 4.50 oz dark chocolate chips

VANILLA BEAN FROSTING PREPARATION

When your muffins have cooled down, prepare the vanilla bean frosting.
In a mixing bowl, beat the butter together with the mascarpone cheese and vanilla bean paste until creamy. Add in 2-3 times the powdered sugar and gently mix for a minute or two, just until combined.
4 oz butter, 8 oz mascarpone, 1 tsp vanilla bean paste, 12.70 oz powdered sugar

ASSEMBLY

Pipe the vanilla bean frosting on top of each chocolate muffin with a star tip. NOTE: You have plenty for 12 with a 1/4 cup extra. Scoop the chocolate ganache, add the sprinkles and mini marshmallow on top. Enjoy right away or refrigerate covered until ready to enjoy. NOTE: I like to take mine out of the refrigerator an hour before so they come back to room temperature. Bon Appétit & Happy Holidays!
holiday sprinkles, mini marshmallows