Recipe

Hot Chocolate Cupcakes (GF)

updated on

Is there anything better than cosying up on a cold winter’s night with a cup of rich hot chocolate topped with oozing marshmallows? I didn’t think so!

These scrumptious cupcakes are the epitome of cosiness. A moist chocolate cake filled with gooey chocolate ganache and topped with the dreamiest marshmallow frosting! They are so unbelievably more-ish, you will want to make them all the time!

This recipe is so easy to make with or without gluten. I’ve included both adaptions so you can pick whichever suits your needs.

This recipe makes 12 cupcakes and takes up to 2 hours to make.

Make sure that all of your ingredients are at room temperature before you start.

Ingredients:

For the cupcakes:

  • 175 g light brown sugar
  • 175 g unsalted butter, softened
  • 3 eggs
  • 125 g gluten-free self raising flour plus 1/4 tsp xanthum gum (check if your flour blend contains this as if it does you don’t need to add more) or standard self-raising flour (if GF not needed)
  • 50 g ground almonds
  • 25 g cocoa powder
  • 1/2 tsp baking powder (make sure it’s gluten-free if needed)
  • 50 ml whole milk

For the ganache filling:

  • 100 g dark chocolate, chopped
  • 120 ml double cream

For the marshmallow frosting:

  • 3 egg whites
  • 200 g granulated sugar
  • 1.5 tbsp glucose
  • 1/2 tbsp water
  • pinch of cream of tartar
  • 2 tsp vanilla bean paste or extract

Useful Equipment: 12 cupcake cases, 12 hole muffin tray, mixing bowl, spatula, hand/stand mixer, measuring jug, two heatproof bowls, saucepan, piping bag and nozzle, chefs blowtorch (optional!)

Method:

  1. Preheat the oven to 175 °C/350 °F and place the cupcake cases in the 12 hole muffin tray.
  2. In a mixing bowl, cream together the butter and sugar until smooth.
  3. Add the eggs, one at a time, whilst whisking.
  4. Sieve in the dry ingredients and add in the milk. Fold to combine.
  5. Divide the mixture evenly between the muffin cases and bake in the oven for 18-20 mins or until a skewer inserted in the middle comes out clean. Place on a wire rack to cool.
  6. Whilst the cakes cool, make the ganache. Place the chopped chocolate and cream in a heatproof bowl and place over a saucepan with about half an inch deep water. Stir over a medium heat until the chocolate has melted into the cream to form a soft, smooth consistency. Set aside to cool.
  7. Make the marshmallow frosting by placing the egg whites, sugar, glucose, water and cream of tartar into a heatproof bowl and whisk together until combined. Place the bowl over a pan of simmering water and stir until the sugar dissolves and the mixture thickens slightly. Remove from the heat and whisk for up to 5 mins until the frosting has tripled in size. Be wary not to overmix as it will be hard to pipe.
  8. Once the cakes are cooled completely, cut out a hole in the middle of the cupcakes. Spoon the ganache into the hole and fill to the top. Place your marshmallow frosting in a piping bag (I used a Wilton 1A nozzle) and pipe into a big swirl on top of the cake. If you happen to own a chef’s blowtorch, you can lightly toast the marshmallow frosting for the ultimate hot chocolate experience. Enjoy!

These cakes will keep for up to 5 days in an airtight container.

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