I’m actually not a huge fan of hot chocolate. I mean, I completely see the appeal and I know it tastes delicious. But the idea of drinking a whole mug of it makes me a little nauseous.

So these hot chocolate cupcakes are just the thing. All the flavour of a comforting hot chocolate in the form of a cupcake!

The chocolate cupcake mixture I used for this recipe is one I’ve been using for a while. It’s based off of Nigella’s ‘Dark and Sumptuous Chocolate Cake’ (Sumptuous is such a Nigella word, isn’t it?) which I’ve tinkered with slightly to create my go-to chocolate cake recipe.

Side note: This recipe works very well with gluten-free flour so feel free to substitute the flour for an all purpose gluten-free flour instead.

Because the mixture uses hot water, it instantly creates this warm chocolatey smell. Just like hot chocolate! Which is what gave me the inspiration for these cupcakes.

Aquafaba marshmallow frosting

The topping is made with aquafaba (aka chickpea water) and if you don’t know what that is yet, it’s water from a can of chickpeas, or other legume, which you can use as an egg white substitute. It works incredibly well! See some of my other aquafaba recipes here.

I usually just use the aquafaba straight from the tin but this time I experimented to see if it made much difference to boil it down first. I’ve seen a lot of people do this. Essentially it’s just boiling down the mixture to cook off some of the water and create a more concentrated liquid.

I think it definitely created a thicker, glossier mixture and it didn’t take that much extra effort so I think I will probably do this from now on!

And to add to the marshmallowiness, I decorated the cupcakes with some vegan mini marshmallows. I used Freedom Mallows mini bites but you can use regular ones and chop them into smaller pieces too.

Hot Chocolate Cupcakes (Vegan)

Name: Hot Chocolate Cupcakes (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: The liquid from 1 x 400g tin of chickpeas; 8 tbsp powdered sugar; 1 tsp vanilla extract; (Optional) mini vegan marshmallows and grated dark chocolate; 175 g / 1 1/2 cups plain flour, or gluten-free flour; 1 tsp bicarbonate soda; A pinch of salt; 50 g / 1/2 cup cocoa powder; 225 g / 1 cup + 2 tbsp light brown sugar; 270 ml / 1 cup + 2 tbsp hot water; 60 ml / 1/4 cup sunflower oil, or other mild-tasting vegetable oil; 1 tsp apple cider vinegar

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

For the hot chocolate cupcakes

175 g / 1 1/2 cups plain flour, or gluten-free flour
1 tsp bicarbonate soda
A pinch of salt
50 g / 1/2 cup cocoa powder
225 g / 1 cup + 2 tbsp light brown sugar
270 ml / 1 cup + 2 tbsp hot water
60 ml / 1/4 cup sunflower oil, or other mild-tasting vegetable oil
1 tsp apple cider vinegar

For the vegan marshmallow frosting

The liquid from 1 x 400g tin of chickpeas
8 tbsp powdered sugar
1 tsp vanilla extract
(Optional) mini vegan marshmallows and grated dark chocolate

Instructions

To make the chocolate cupcakes

Preheat the oven to 180C / 350F and line a muffin tray with 12 cases.
Mix the first five ingredients together until well combined.
Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.
Leave to cool whilst you make the frosting.

To make the marshmallow frosting

Pour the liquid into a measuring jar. Mine came to about 150ml, so I aimed to boil the mixture down to about 75ml. You don't have to be exact but you want to reduce it by about half the amount.
Pour the mixture into a saucepan and bring to a boil. Simmer until it looks reduced by half the amount.
Transfer to a stand mixer with a balloon whisk attached (you can use an electric whisk but it might take a bit longer) and whisk until frothy.
Slowly add the sugar and whisk on full speed for about 10 minutes until stiff and glossy. Add the vanilla extract in at the last minute.
Transfer the mixture to a piping bag or just use a spoon to add the frosting on top of the cooled cupcakes.
Top with mini marshmallows and grate a little extra chocolate on top. Enjoy! These will keep for 2-3 days in an air-tight container.

If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen

Comments

Martina says

March 26, 2017 at 11:15 am

I made these for the first time for a Daffodil Day bake sale at work last week. It was bit of a leap of faith as I never used aquafaba before! The chocolate muffin is an utter dream. I couldn't believe that I was able to produce something that nice! So thanks for sharing your 'go-to' chocolate cake recipe, it's definitely going to be mine now too! And I already noticed you adjusted it in the Lavender muffins to use coconut sugar. Even better! The aquafaba marshmallow creme was amazing. I couldn't believe it worked so well. Only thing I noticed; I made these in the afternoon the day before the lunch time bake sale. Not being 100% sure, I stored them in the fridge and 2 surplus ones at room temperature. I found that the Marshmallow creme on the ones in the fridge broke down a little more than the room temperature ones. Ideally I think I should have applied the creme last thing at night or early in the morning. They still looked good enough for sale though and tasted divine! Thank you so much for all your awesome recipes, I can't wait to try them all.

Hana | Nirvana Cakery says

December 20, 2016 at 9:12 pm

These are super cute and I love that you've made aquafaba frosting. Thank you for sharing the idea of boiling down the aquafaba, I've been experimenting with it lately quite a bit and it varies so much from brand to brand. xx

nadia says

December 13, 2016 at 11:30 am

Such a cute idea and they look amazing :D love the sound of the marshmallow frosting, yum!

Yasmina says

December 12, 2016 at 9:21 pm

These cupcakes look delicious and I can't believe that they are vegan too! Thank you for sharing :) xx

Natalie | Feasting on Fruit says

December 12, 2016 at 4:51 pm

Hot chocolate is okay and all (although I agree on the nauseous thing), but it could never compete with a cupcake for me. NEVER. Especially when there is marshmallow frosting to be had!

Nisha / @rainbowplantlife says

December 12, 2016 at 2:01 pm

Aquafaba frosting is such a creative idea! Definitely going to try it soon :)

Sarah | Well and Full says

December 12, 2016 at 1:57 pm

I'd much rather have a hot chocolate cupcake than a mug of actual hot chocolate, too! These look wonderful, Aimee!

Becky Striepe says

December 12, 2016 at 1:16 pm

These look so rich and decadent!