Hot Chocolate Cupcakes

Dairy Free
Hot Chocolate Cupcakes
85 min.
12
263kcal

Suggestions


Indulge your sweet tooth with these delightful Hot Chocolate Cupcakes, a perfect treat for any dessert lover! These cupcakes are not only rich and chocolatey but also dairy-free, making them a fantastic option for those with dietary restrictions. Imagine biting into a moist chocolate cupcake topped with a luscious frosting that mimics the comforting taste of melted marshmallows. Each bite is a warm hug, reminiscent of cozy winter nights spent sipping hot cocoa by the fire.

With a preparation time of just 85 minutes, you can whip up a batch of 12 scrumptious cupcakes that are sure to impress family and friends. The combination of Betty Super Devil's Food Cake Mix and a few simple ingredients creates a decadent dessert that is both easy to make and incredibly satisfying. The addition of broken pretzel twists not only adds a fun touch but also gives a delightful crunch, reminiscent of the classic hot chocolate experience.

Whether you're hosting a gathering, celebrating a special occasion, or simply treating yourself, these Hot Chocolate Cupcakes are the perfect way to elevate your dessert game. So gather your ingredients, preheat your oven, and get ready to enjoy a sweet escape that will leave everyone asking for seconds!

Ingredients

  • 1.7 cups duncan hines devil's food cake 
  • 0.5 cup water 
  • 0.3 cup vegetable oil 
  •  eggs 
  • 12 oz vanilla frosting 
  • 0.5 cup marshmallow creme 
  • 0.3 teaspoon cocoa powder unsweetened
  •  pretzel twists miniature

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 12 regular-size muffin cups.
  3. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  4. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  5. In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag.
  6. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
  7. Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows.
  8. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.

Nutrition Facts

Calories263kcal
Protein2.59%
Fat40.58%
Carbs56.83%

Properties

Glycemic Index
10.5
Glycemic Load
10.19
Inflammation Score
-1
Nutrition Score
3.2947825990293%

Flavonoids

Catechin
0.01mg
Epicatechin
0.04mg

Nutrients percent of daily need

Calories:263.09kcal
13.15%
Fat:12.17g
18.73%
Saturated Fat:2.21g
13.79%
Carbohydrates:38.36g
12.79%
Net Carbohydrates:37.85g
13.77%
Sugar:27.61g
30.67%
Cholesterol:13.64mg
4.55%
Sodium:232.57mg
10.11%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.75g
3.5%
Vitamin K:12.77µg
12.16%
Vitamin B2:0.14mg
8.18%
Vitamin E:1.04mg
6.95%
Phosphorus:61.36mg
6.14%
Iron:1mg
5.56%
Folate:19.76µg
4.94%
Selenium:3.36µg
4.79%
Copper:0.08mg
3.82%
Manganese:0.07mg
3.35%
Vitamin B1:0.05mg
3.02%
Calcium:29.04mg
2.9%
Vitamin B3:0.49mg
2.45%
Magnesium:9.63mg
2.41%
Potassium:76.71mg
2.19%
Fiber:0.51g
2.04%
Zinc:0.23mg
1.56%
Vitamin B5:0.1mg
1.05%