Dutch style hot chocolate turned into a cupcake. Yep, I went there! Cupcakes with chocolate lava and a sweet whipped cream topping.
Oh my gosh, I can’t believe it’s already Friday again! Time for weekend. What are your plans? We’re celebrating my sister’s b–i–r–t–h–d–a–y tomorrow. Her birthday was in July but due to our busy schedules, we couldn’t plan something until now. Adult life guys. Le sigh. Anyway, tomorrow’s a surprise for her so I won’t tell you guys what we’re going to do in case she reads this blog (probably not lol). The only thing I can tell you is it will be spooky. Maybe scary even. Okay, for my sisters it will probably mildly spooky. Me, I’ll probably pee my pants lmao. Such a scaredy cat. Not afraid to admit it. Either way, I’m happy we planned something indoors because weather’s been driving me crazy. Honestly, it’s normal Dutch weather, but the dark, rainy days don’t do much good for my mood. I must admit though, the weather did give me baking inspiration last week.
Just like warm weather always reminds me of ice cream, cold weather reminds me of hot chocolate. In America, hot chocolate is usually served with mini marshmallows. However, in the Netherlands, we usually drink hot cocoa with (fresh) whipped cream. I’m not really sure, but I feel like hot chocolate and whipped cream is quite a Dutch thing. Is it? Anyway, the thought of hot cocoa inspired me to make hot cocoa cupcakes last week. The idea suddenly popped into my head: Would’t it be good if I could eat cupcakes with an oozing chocolate lava core and creamy whipped cream on top? Yes, that would be awesome. And so I went and did some testing in my kitchen and developed the best recipe for hot cocoa cupcakes! The best thing is that the lava core will still be liquid when these cupcakes have completely cooled. Awesome, right? It’s crazy delicious guys. The flavors are so simple, yet so good. I can’t even explain in words.
To make the cores, I mix some cocoa powder, sugar, milk and corn starch. The cocoa powder, sugar and milk will form a chocolate milk mixture, while the corn starch thickens it to a lava consistency. It’s like a chocolate custard. Then, I divide the mixture over a mini cupcake pan and freeze them to little chocolate heaven cores. Once frozen, you can press the chocolate lava cores in your cupcake mixture, cover with some more cupcake batter and bake them 17-20 minutes at 180C. These cupcakes will be good as-is, but definitely whip up some whipping cream to take the cupcakes to a whole other level.
So my boyfriend took these cupcakes to work and they were such a hit! People had seconds! Seconds! That’s the best compliment I can get in my opinion. I get so happy when people like my food.
- 120 mL (skim) milk
- 30 g caster sugar
- 1 Tbsp cocoa powder
- ½ Tbsp corn starch
- 180 g all-purpose flour
- 35 g cocoa powder
- ¼ tsp espresso powder (optional)
- ½ tsp baking powder
- ¼ tsp salt
- 90 g unsalted butter, room temperatur
- 150 g caster sugar
- 1 egg, room temperature
- 150 mL (skim) milk
- sweetened whipped cream
- To make the hot chocolate core, mix all the ingredients for the cores in a sauce pan. Then bring it to a boil while stirring. Divide the mixture evenly over 12 mini-cupcake molds and freeze at least 30 minutes or until solid.
- Preheat the oven to 180C and line a muffin tin with cupcake liners. Set aside.
- In a bowl, mix the flour, cocoa powder, espresso powder, baking powder and salt. Set aside.
- In a mixing bowl, beat the butter and sugar until light and fluffy.
- Add the egg and mix until evenly distributed.
- Add the flour mixture and pour in the milk. Mix until a batter is formed.
- Divide the batter over the cupcake liners.
- Press a hot chocolate core in each cupcake and cover the core with cupcake batter.
- Bake the cupcakes about 17-20 minutes at 180C or until a cake tester comes clean out of the side of the cupcake (the center will be wet from the core).
- Let the cupcakes cool completely before decorating with sweetened whipped cream.