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Delightful Christmas Hot Chocolate Cupcakes 🎄

These delightful Christmas Hot Chocolate Cupcakes are wonderfully simple to make and perfect for the holiday season! Enjoy moist chocolate cupcakes, rich hot fudge sauce, and silky vanilla buttercream, topped with festive decorations.
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Prep Time 40 minutes
Cook Time 19 minutes
Total Time 59 minutes
Servings 12 cupcakes
Calories 526 kcal

Equipment

  • Muffin Tin
  • Cupcake liners
  • Wire Rack
  • Small Saucepan
  • Stand Mixer
  • Piping bag
  • Star tip

Ingredients
  

CUPCAKES

  • 1/2 cup boiling water
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp instant espresso powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream room temperature
  • 1/3 cup vegetable oil
  • 2 large eggs room temperature
  • 1 1/2 tsps vanilla extract

HOT FUDGE SAUCE

  • 1/4 cup granulated sugar
  • 1 tablespoon agave syrup
  • 1/4 cup whole milk
  • 3.5 ounces semi-sweet chocolate
  • 1 tablespoon cocoa powder
  • 1 tablespoon cold butter
  • 1/2 tsp vanilla extract
  • Pinch salt

VANILLA BUTTERCREAM

  • 3/4 cup unsalted butter (1.5 sticks), room temperature
  • 2 2/3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon whole milk room temperature

DECORATION (Optional)

  • Mini marshmallows
  • Candy canes or candy sticks

Instructions
 

  • Making the Moist Chocolate Cupcakes:

  • 1. Get Ready: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners and set it aside.
  • 2. Prepare Water: Boil some water, then measure out 1/2 cup and let it cool down a bit while you gather the other ingredients. This helps keep your batter just right.
  • 3. Mix Dry Ingredients: In a medium bowl, gently sift together the all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Give them a quick stir to make sure they're perfectly combined.
  • 4. Mix Wet Ingredients: In a separate larger bowl, whisk together the room temperature sour cream, vegetable oil, eggs, vanilla extract, and your cooled boiled water until they are just blended. Avoid overmixing to keep the eggs light and fluffy!
  • 5. Combine Gently: Slowly pour the wet mixture into the dry ingredients. Stir carefully until everything is just combined and you don't see any dry lumps. A light touch here makes for extra moist cupcakes.
  • 6. Bake: Divide the batter evenly among your 12 cupcake liners. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

  • Whipping Up the Hot Fudge Sauce:

  • 1. Heat & Melt: While the cupcakes bake, combine the granulated sugar, agave syrup, and whole milk in a small saucepan. Heat over medium-low, stirring constantly until the sugar has fully melted and the milk begins to gently bubble.
  • 2. Create Fudge Base: Pour this warm mixture over a bowl that contains your semi-sweet chocolate and cocoa powder. Stir diligently until the chocolate is completely melted and you have a smooth, glossy, rich fudge sauce.
  • 3. Finish with Flavor: Add the cold butter, vanilla extract, and a pinch of salt to the fudge. Stir until the butter is fully melted and beautifully incorporated. Cover the surface of the sauce directly with plastic wrap to prevent a skin from forming, and let it cool down on your counter.

  • Creating the Silky Vanilla Buttercream and Assembling:

  • 1. Cream Butter: In a stand mixer (or using a hand mixer), beat the room temperature butter on medium-high speed for 4 minutes until it's wonderfully light and fluffy. Scrape down the sides of the bowl, then beat for another 2 minutes for ultimate smoothness.
  • 2. Add Sweetness Gradually: Sift the powdered sugar. Add it to the butter in three separate additions, mixing until each part is fully incorporated. Stir in the vanilla extract and milk with the powdered sugar.
  • 3. Final Buttercream Mix: Scrape down the bowl one last time and give the buttercream a final mix for 2 minutes. Transfer this silky buttercream to a piping bag fitted with a star tip (like a Wilton 1M).
  • 4. Core & Fill Cupcakes: Once your cupcakes are completely cool, use a small spoon or the end of a piping tip to gently dig out a small core from the center of each cupcake. Fill these little wells with most of your cooled hot fudge sauce, making sure to save a small amount for a decorative drizzle later.
  • 5. Pipe & Decorate: Pipe the vanilla buttercream artfully onto each cupcake, creating a lovely swirl that mimics whipped cream. If your reserved fudge sauce has thickened too much for drizzling, warm it briefly in the microwave for 5-10 seconds to make it fluid again. Drizzle this warm fudge over the buttercream. For a festive touch, top with mini marshmallows and a candy cane stick. Enjoy your beautifully homemade Christmas treats!

Notes

Enjoy these festive cupcakes, perfect for Christmas gatherings!

Nutrition Information (per serving):

  • Calories: 526 kcal
  • Total Carbohydrates: 69g
  • Net Carbohydrates: 66g
  • Fats: 26g
  • Protein: 4g
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