As the days get shorter and the temperature drops, students at CHS are reaching for their favorite winter comforts: cozy sweaters, warm blankets, and, of course, hot chocolate. But this season, the classic winter drink is getting a delicious twist. Meet the hot chocolate cupcake, a dessert that brings all the warmth of a steaming mug of cocoa into a single, fluffy bite.

Imagine a rich chocolate base infused with cocoa powder, topped with a swirl of marshmallow-soft frosting, and finished with a sprinkle of cocoa powder and mini marshmallows. These cupcakes don’t just taste like winter- they feel like it. Whether you’re celebrating the first snowfall, sharing treats at a holiday party, or just looking
for a sweet escape during finals week, the hot chocolate cupcake is quickly becoming a seasonal favorite. Beyond being Instagram-worthy, this treat reminds us of why winter desserts matter: they’re small comforts that help bring people together.

So grab your mittens and your appetite- this winter, the hot chocolate cupcake is here to warm things up.:

Ingredients
Cupcakes
Unsalted butter — 1 ½ sticks (12 tbsps)
Light brown soft sugar — ¾ cup packed tightly
Self rising flour — 1 cup + 1 tbsp
Hot chocolate powder — ⅓ cup
Eggs — 3 medium
Marshmallow Buttercream Frosting
Egg whites — 3 large
Granulated sugar — ½ cup
Vanilla extract — 1 tsp
Granulated sugar — ½ cup
Water — ¼ cup + 1 teaspoon
Decoration
Mini marshmallows — as needed
Holiday themed sprinkles
Hot chocolate powder — for dusting

Directions:

Cupcakes
1. Preheat the oven
Preheat your oven to 350°F (or 325°F if using convection).
Line a cupcake pan with 12 cupcake liners.
2. Cream the butter and sugar
Add the 1½ sticks (12 Tbsp) unsalted butter and ¾ cup packed light brown sugar to a bowl. Beat until creamy.
3. Add dry ingredients and eggs
Add 1 cup + 1 Tbsp self-rising flour, ⅓ cup hot chocolate powder, and 3 large eggs.
Beat until the batter is smooth.
4. Fill the cupcake liners
Divide the batter evenly among the 12 liners.
5. Bake
Bake for 19–21 minutes, or until a toothpick comes out clean.
6. Cool
Let the cupcakes cool completely on a wire rack.
Marshmallow Frosting
1. Whip the egg whites
Add 3 large egg whites to a large bowl and whisk to stiff peaks.
2. Add sugar gradually
Add ½ cup granulated(or superfine) sugar, 1 teaspoon at a time, while whisking.
3. Add vanilla
Once all the sugar is incorporated, whisk in 1 teaspoon vanilla extract.
Keep the mixer running on low so it doesn’t sit still.
4. Make the syrup
In a small saucepan, combine the second ½ cup granulated/superfine sugar with ¼ cup + 1 teaspoon water.
Heat on low until the sugar dissolves.
5. Bring syrup to temperature
Increase heat and boil the syrup until it reaches 235°F (the soft rolling boil stage).
6. Add syrup to meringue
Turn the mixer back to high.
Slowly drizzle the hot syrup into the meringue to create the marshmallow frosting.
7. Finish mixing
Once all the syrup is added, continue whisking for 5 more minutes, until thick and glossy.
Decoration
1. Pipe your marshmallow frosting onto the cupcakes however you like.
2. Decorate with mini marshmallows, sprinkles, and a dusting of hot chocolate powder.