hot cocoa cupcakes with vanilla bean whipped cream icing

Name: Hot Cocoa Cupcakes With Vanilla Bean Whipped Cream Icing
Prep time: 20 min
Cook time: 20 min
Cuisine: American
Ingredients: ## HOT COCOA CUPCAKES; 1 1/2 cup(s) granulated sugar; 1 2/3 cup(s) all-purpose flour; 1/2 cup(s) plus 1 Tbsp cocoa powder; 1/4 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 3/4 teaspoon(s) salt; 2 large eggs; 3/4 cup(s) milk; 1/3 cup(s) plus 1 Tbsp vegetable oil; 1/2 tablespoon(s) pure vanilla extract; 3/4 cup(s) very hot water; ## VANILLA BEAN WHIPPED CREAM ICING; 1 cup(s) heavy whipping cream; 1/2 teaspoon(s) pure vanilla extract; 3 - vanilla beans, scraped (about 2 tsps); 1 tablespoon(s) granulated white sugar

(3 RATINGS)

301 Pinches 12 Photos

Vail Bee

Sacramento, CA

Updated on Nov 12, 2025

Made this for my boyfriend's coworkers, and from what I hear, they were quite head over heels. The hot cocoa flavor and taste of these cupcakes, paired with mini marshmallows, take you to the fireplace.

Rate

Blue Ribbon Recipe

These hot cocoa cupcakes are fun and festive. We topped ours with mini marshmallows and crushed up candy canes for a festive feel. Toppings can be adjusted, though, to add whatever you enjoy on hot cocoa. The light and fluffy cupcakes are filled with chocolate flavor. On top is a whipped cream icing that's light in flavor and rich at the same time, thanks to vanilla beans. They're a fun winter dessert and a tasty spin on hot chocolate.

— The Test Kitchen

prep time 20 Min

cook time 20 Min

method Bake

yield around 2 dozen

Ingredients

HOT COCOA CUPCAKES
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/2 cup plus 1 Tbsp cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup milk
1/3 cup plus 1 Tbsp vegetable oil
1/2 tablespoon pure vanilla extract
3/4 cup very hot water
VANILLA BEAN WHIPPED CREAM ICING
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
3 - vanilla beans, scraped (about 2 tsps)
1 tablespoon granulated white sugar

How To Make hot cocoa cupcakes with vanilla bean whipped cream icing

Step 1

For the cupcakes, preheat the oven to 350 degrees F. Sift together sugar, flour, cocoa, baking powder, baking soda, and salt.

Step 2

Separately, whisk together eggs, milk, oil, and vanilla extract in a medium bowl.
Step 3

Slowly add dry ingredients to wet ingredients and mix at low speed until incorporated.
Step 4

Gradually add hot water until combined.
Step 5

Pour batter into a lined cupcake tin.
Step 6

Bake about 20-25 minutes, or until they pass the toothpick test. Remove and let cool.
Step 7

For the icing, cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes.
Step 8

Beat together heavy cream, vanilla, vanilla beans, and sugar until stiff peaks form.
Step 9

Top the cupcakes with the icing.
Step 10

For an added hot cocoa feel, top with mini marshmallows and anything you'd top hot cocoa with.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)

calories: 163kcal, carbohydrates: 22g, cholesterol: 28mg, fat: 8g, fiber: 1g, protein: 2g, saturated fat: 3g, sodium: 103mg, sugar: 14g, unsaturated fat: 5g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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