Hot Cocoa Cupcakes

5 from 1 vote

Hot Cocoa mix packs are used to create rich chocolate cucpcakes that’ll satisfy your sweet tooth!

Prep Time15

Cook Time15

Cooling / Chilling Time10

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cupcakes with hot chocolate powder, hot chocolate cupcake recipe, hot cocoa cupcake recipe, hot cocoa cupcakes

Servings: cupcakes

Calories: 244kcal

¾ cup unbleached all-purpose flour
¼ cup granulated sugar
¼ cup Starbucks Hot Cocoa Mix
½ Tbsp. baking powder
¼ tsp. salt
¼ cup unsalted butter melted + cooled
1 large egg room temperature
½ Tbsp. Madagascar vanilla bean extract
⅓ cup milk we used unsweetened almond vanilla
¼ cup baking chips we used cream cheese, but feel free to go with whatever you like!

Preheat the oven to 375°F. Spray or line a 6-muffin cup tin.
In a medium bowl, whisk together sugar, flour, hot cocoa mix, baking powder, and salt.
¾ cup unbleached all-purpose flour, ¼ cup granulated sugar, ¼ cup Starbucks Hot Cocoa Mix, ½ Tbsp. baking powder, ¼ tsp. salt
In another smaller bowl, whisk together eggs, vanilla, milk, and melted butter. (CRITICAL that the melted butter is cool before adding.)
¼ cup unsalted butter, 1 large egg, ½ Tbsp. Madagascar vanilla bean extract, ⅓ cup milk
Using a rubber spatula, fold the egg mixture into the flour mix.
Deposit 1 Tbsp. of batter into each muffin cup. Add chocolate chips to the remaining batter in the bowl and fold in. Divide the batter evenly among the muffin cups.
¼ cup baking chips
Bake 15 – 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool in muffin tin for 5 – 10 minutes before removing from the tin and transferring to a wire rack to fully cool.