Hot Chocolate Cupcakes

Products Used

0

102

83

Hot Chocolate Cupcakes

Ingredients

Hot Chocolate Cupcakes

2 cups all-purpose flour*
2 cups Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup powdered hot chocolate mix
3/4 cup unsweetened cocoa powder
2 large eggs
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water

Marshmallow Frosting

1/2 cup unsalted butter, room temperature
7 ounces marshmallow fluff
1 teaspoon vanilla extract
3 cups Imperial Sugar Confectioners Powdered Sugar

Decoration (optional)

Mini marshmallows
Chocolate sauce
Mini peppermint candy canes
Cocoa powder

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 325ºF.
Whisk together flour, sugar, baking soda, salt, powdered hot chocolate mix, and cocoa powder.
Next add in eggs, milk, and oil. Mix well. Stir in vanilla. Carefully mix in boiling water.
Place cupcake liners into cupcake tray and fill liners halfway with batter.
Bake in preheated oven for 30 minutes or until done. Let cool.
To make marshmallow frosting, use an electric mixer to whisk together butter and marshmallow fluff until smooth. Mix in vanilla.
Mix in powdered sugar, whip until light and fluffy.
Pipe frosting onto each cupcake and top with mini marshmallows, mini candy canes, chocolate syrup and a dusting of cocoa powder

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

Rate & Review

or to post comments

Oops.. there is no Spanish translation to this recipe