Hot Chocolate Cupcakes (Print Version)
# Ingredients:
01 -
135g self-raising flour.
02 -
175g light brown sugar, soft.
03 -
175g unsalted butter, softened.
04 -
40g cocoa drink powder.
05 -
3 regular-sized eggs.
06 -
3 egg whites for frosting.
07 -
200g caster sugar, split into 100g portions (for syrup and meringue).
08 -
1 teaspoon vanilla essence.
09 -
65ml water, room temp.
10 -
Chocolate sprinkles or flakes for garnishing.
11 -
Mini marshmallows for topping.
12 -
A dash of hot chocolate powder for finishing touches.
# Instructions:
01 -
Turn oven to 180°C (160°C if using fan). Pop 12 liners into a muffin tray.
02 -
Mash softened butter and sugar together until smooth. Toss in eggs, chocolate powder, and flour, then blend everything into a creamy mixture.
03 -
Scoop batter into 12 liners evenly. Bake for 19-21 minutes, then cool fully once done.
04 -
Beat egg whites until they form firm, stiff peaks. Slowly mix in 100g of the sugar while continuing to whisk. Add the vanilla and gently whisk again.
05 -
In a small pan, dissolve the rest of the sugar in water and heat it up until it hits 113°C.
06 -
Drizzle the hot syrup into the egg mixture while whisking nonstop. Keep whisking for another 5 minutes until smooth.
07 -
Pipe the frosting on top of each cupcake. Sprinkle with mini marshmallows, flakes, and finish off with a light dusting of hot chocolate powder.
# Notes:
01 -
Store at room temperature for up to 3 days.
02 -
Keep the cupcakes in the freezer for months.
03 -
Frosting tastes best fresh—don’t wait too long to use it.