Hot Chocolate Cupcakes Recipe

Name: Hot Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup All-purpose Flour; 1/4 cups Unsweetened Cocoa Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 6 Tablespoons Unsalted Butter, Softened; 1/2 cups Granulated Sugar; 2 whole Eggs; 1 teaspoon Vanilla Extract; 1/2 cups Milk; FOR THE TOPPING:; 2 cups Confectioners Sugar; 1/4 cups Vegetable Shortening; 2 Tablespoons Milk Or Water, Plus An Additional 2 Teaspoons; 1-1/2 cup Mini Marshmallows; 3 whole Candy Canes

Servings: persons

FOR THE CUPCAKES:
1 cup All-purpose Flour
1/4 cups Unsweetened Cocoa Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
6 Tablespoons Unsalted Butter, Softened
1/2 cups Granulated Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
1/2 cups Milk
FOR THE TOPPING:
2 cups Confectioners Sugar
1/4 cups Vegetable Shortening
2 Tablespoons Milk Or Water, Plus An Additional 2 Teaspoons
1-1/2 cup Mini Marshmallows
3 whole Candy Canes

1
Preheat oven to 350u00b0F. Line a cupcake pan with cupcake liners.
2
For the cupcakes:
3
In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
4
In a large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, approximately 2 minutes. Beat in eggs and vanilla extract until fluffy, approximately 1 minute. On low speed, alternate beating in flour mixture with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).
5
Bake for 25 minutes or until a toothpick inserted in the centers comes out clean. Remove cupcakes from the pan to a wire rack; let cool.
6
For the topping:
7
In a medium bowl, with mixer on low speed, beat confectioners' sugar, shortening, and milk or water until smooth. Spread over cupcakes, using about 2 tablespoons for each. Top each cupcake with 8 or 9 mini marshmallows. Using a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.

854

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup All-purpose Flour, 1/4 cups Unsweetened Cocoa Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Hot Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hot Chocolate Cupcakes

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