Hot Cocoa Cupcakes with Vanilla Bean Whipped Cream Icing

Hot Cocoa Cupcakes With Vanilla Bean Whipped Cream Icing Recipe

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Vail Bee


Made this for my booyfriend's coworkers and from what I hear, they were quite head over heels.

The hot cocoa feel and taste to these cupcakes, paired with mini marshmallows really takes you to the fireplace :)


★★★★★ 2 votes

around 2 dozen
20 Min
20 Min


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  • 1 1/2 c
  • 1 2/3 c
  • 1/2 c
    plus 1 tbsp cocoa powder
  • 1/4 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 3/4 tsp
  • 2
  • 3/4 c
  • 1/3 c
    plus 1 tbsp vegetable oil
  • 1/2 Tbsp
    pure vanilla extract
  • 3/4 c
    very hot water

  • 1 c
    heavy whipping cream
  • 1/2 tsp
    pure vanilla extract
  • 2 tsp
    vanilla bean scrapings
  • 1 Tbsp
    granulated white sugar

How to Make Hot Cocoa Cupcakes with Vanilla Bean Whipped Cream Icing


  1. For Cupcakes:
  2. Preheat oven to 350 degrees farenheit.
  3. Sift together sugar, flour, cocoa, baking powder, baking soda and salt.
  4. Separately, whisk together eggs, milk, oil and vanilla in a medium bowl.
  5. Slowly add dry ingredients to wet ingredients and mix at low speed until incorporated.
  6. Gradually add hot water until combined.
  7. Pour batter into lined cupcake tin and bake about 15-25 minutes, or until they pass the toothpick test.
  8. Remove and let cool.
  9. For Icing:
  10. In a large mixing bowl place the whipping cream, vanilla extract, vanilla bean scrapings and sugar and stir to combine.
  11. Cover and chill the bowl and a wire whisk in the refrigerator for at least 30 minutes.
  12. When chilled, remove items from the refrigerator and beat the mixture with the wire whisk until stiff peaks form.
  13. Coat top of cupcakes with icing once they are cooled. And for an added hot cocoa feel, top with mini marshmallows.

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About Hot Cocoa Cupcakes with Vanilla Bean Whipped Cream Icing

Course/Dish: Cakes, Chocolate

Show 14 Comments & Reviews

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