Hot Cocoa Cupcakes

Hot cocoa cupcakes that are not only cute but tasty and full of holiday flavors. 

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

For The Whipped Cream
1 1/4 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Garnishes:
mini marshmallows
mini chocolate chips
crushed peppermints
18 mini candy canes

• Preheat oven to 350 degrees.  
• Line 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.

Recipe: Lick The Bowl Good