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.
For the hot chocolate cupcakes
For the vegan marshmallow frosting
To make the chocolate cupcakes
To make the marshmallow frosting