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
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


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