After seeing this on Martha Stewart, my challenge was finding an excuse to make them.

Finally got my chance and it was fun to make. I used a different recipe for the chocolate cupcakes from Martha Stewart’s. The marshmallow frosting and chocolate topping were both from Martha’s.

Dunking the cupcake in the chocolate caused a bit of anxiety but it was not justified at all because none of the cupcakes lost their frosting in the chocolate sauce.



Hot Chocolate Cupcakes

From Fine Cooking 102 , pp. 86
Yields 24 cupcakes.


6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt


Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.

Line cupcake pans with paper liners.

In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.

In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt.

Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.

Marshmallow Frosting

Adapted from The Martha Stewart Show, May 2006.
Yields for 12 cupcakes (Double the recipe for 24)


1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract


In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar.

Using a handheld electric mixer, beat on high speed until foamy, about 1 minute.

Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degreeson a candy thermometer. Remove from heat;

Stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

Chocolate coating

Adapted from The Martha Stewart Show, May 2006.
Yields for 12 cupcakes (Double recipe for 24 cupcakes)


2 cups chopped (about 12 ounces) semisweet chocolate

3 tablespoons canola or vegetable oil


Combine chocolate and oil in a deep narrow microwave-safe bowl. Heat in the microwave until almost all melted. Let cool about 15 minutes.


  1. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
  2. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
  3. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.