(photo credit: Cakeanarchist) (cover photo credit: Cupcake Queen)
Hot Chocolate Cupcakes. I felt it this morning. Bleeech. Winter fatigue. Snow on the ground, freezing temperatures. Why won’t it GO AWAY? And then I saw the recipe for Hot Chocolate Cupcakes, and I knew I could make it through another Sleeting Season Of Death. (Or, winter, as it is known by more cold weather types.)
Hot Chocolate Cupcakes
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons unsalted butter, room temp.
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
-toppings-
2 cups confectioners’ sugar
1/4 cup solid vegetable shortening
2 Tablespoons plus teaspoons milk or water
1-1/4 cups mini marshmallows
candy canes
Heat oven to 350o F. Line a muffin pan with cupcake liners. In a medium-size bowl, combine flour, cocoa powder, baking soda and salt. On a large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk. Fill each cupcake liner two-thirds full. Bake for 25 minutes or until a toothpick inserted in the centers comes out clean. Remove cupcakes from pan to wire rack; let cool. For the topping, with a mixer on low-speed, beat confectioners’ sugar, shortening and milk until smooth. Spread over cupcakes and top with mini marshmallows.
