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