The weather is getting colder, and it’s time to break out the hot chocolate! Here is the recipe to turn this favorite holiday drink into a delicious cupcake:
For The Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1 cup prepared hot cocoa, cooled
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1/2 cup mini chocolate chips
- 1 1/4 cups heavy cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- mini marshmallows
- mini chocolate chips
- crushed peppermints
- 18 mini candy canes
Here are the instructions that you need to follow to make and construct these hot cocoa cupcakes:
First, you need to preheat the oven to 350 degrees. Then line the cupcake tins with 18 paper liners and set aside.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly.
Add the oil, prepared hot cocoa, vanilla, and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain. Stir in the chocolate chips.
Evenly divide the batter between the lined cupcakes tins.
Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then place them on a rack to cool completely.
In a medium bowl, combine heavy cream, powdered sugar, and vanilla extract. With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat.
Pipe or mound the sweetened whipped cream onto the cooled cupcakes. Garnish with a sprinkling of mini marshmallows, mini chocolate chips, and crushed peppermints. Add a mini candy cane tucked into the side of the cupcake, to make a handle for the mug of hot cocoa.
Serve immediately. Cover and refrigerate any leftovers.