Hot Cocoa Cupcakes
Aside from cupcakes, hot cocoa is my daughter's favorite dessert. One winter, we were snowed in and couldn't get to the Coffee Beanery. We only had one packet of hot cocoa in the pantry, and of course we couldn't share it! So we made an impromptu batch of hot cocoa cupcakes. After they cooled, we incorporated some marshmallow cream into the frosting, for a "whipped cream topping." They looked a little bare, and not quite as festive as hot chocolates at the Coffee Beanery. Fortunately, the leftover candy canes from the tree (the ones we're never sure what to do with after Christmas is over) came in handy for the topping!
Ingredients:
Cupcakes:
1 and 3/4 cups sugar; 2 cups flour; 1 tablespoon baking powder; 1/4 tsp. baking soda; 1/4 cup hot instant hot cocoa mix; 1/2 cup unsweetened cocoa powder; 2 cups milk; 1/2 cup butter; 2 eggs; 1/2 tablespoon vanilla
Marshmallow butter cream frosting:
2 cups powdered sugar; 2 tablespoons shortening; 1/4 cup whole milk; 1/4 cup marshmallow cream; 1/2 stick butter; 1/2 tsp. vanilla
Garnish: Colored sprinkles; mini-marshmallows; and crushed candy cane pieces
Directions:
Cupcakes: Preheat oven to 350 degrees. Mix sugar, flour, baking powder, baking soda, hot cocoa mix and cocoa powder in a large mixing bowl. In another large mixing bowl, combine the milk, butter, eggs, and vanilla. Gradually add dry ingredients and beat with an electric mixer for two minutes.
Marshmallow butter cream frosting:
Using an electric mixer, cream together the butter and the shortening. Gradually add the powdered sugar and milk. Add the vanilla and marshmallow cream. Blend on medium setting until soft peaks form. When cupcakes are cooled, pipe frosting with a Wilton 1M tip onto cupcakes.
Garnish: Generously place sprinkles, mini-marshmallows, and crushed candy cane pieces on top of each cupcakes.
Aside from cupcakes, hot cocoa is my daughter's favorite dessert. One winter, we were snowed in and couldn't get to the Coffee Beanery. We only had one packet of hot cocoa in the pantry, and of course we couldn't share it! So we made an impromptu batch of hot cocoa cupcakes. After they cooled, we incorporated some marshmallow cream into the frosting, for a "whipped cream topping." They looked a little bare, and not quite as festive as hot chocolates at the Coffee Beanery. Fortunately, the leftover candy canes from the tree (the ones we're never sure what to do with after Christmas is over) came in handy for the topping!
Ingredients:
Cupcakes:
1 and 3/4 cups sugar; 2 cups flour; 1 tablespoon baking powder; 1/4 tsp. baking soda; 1/4 cup hot instant hot cocoa mix; 1/2 cup unsweetened cocoa powder; 2 cups milk; 1/2 cup butter; 2 eggs; 1/2 tablespoon vanilla
Marshmallow butter cream frosting:
2 cups powdered sugar; 2 tablespoons shortening; 1/4 cup whole milk; 1/4 cup marshmallow cream; 1/2 stick butter; 1/2 tsp. vanilla
Garnish: Colored sprinkles; mini-marshmallows; and crushed candy cane pieces
Directions:
Cupcakes: Preheat oven to 350 degrees. Mix sugar, flour, baking powder, baking soda, hot cocoa mix and cocoa powder in a large mixing bowl. In another large mixing bowl, combine the milk, butter, eggs, and vanilla. Gradually add dry ingredients and beat with an electric mixer for two minutes.
Marshmallow butter cream frosting:
Using an electric mixer, cream together the butter and the shortening. Gradually add the powdered sugar and milk. Add the vanilla and marshmallow cream. Blend on medium setting until soft peaks form. When cupcakes are cooled, pipe frosting with a Wilton 1M tip onto cupcakes.
Garnish: Generously place sprinkles, mini-marshmallows, and crushed candy cane pieces on top of each cupcakes.
