Category
Baked Goods
Servings
12-18
Prep Time
20 minutes
Cook Time
20-25 minutes
Author:
PS Seasoning
Nothing like a nice cup of hot cocoa! Whisk up a hot chocolate flavored cupcake andtop it with a dollop of peppermint buttercream and crushed candy cane. This nifty dessert is just like your holiday drink in cupcake form!
Ingredients
2 ¾ C – Flour
1 ½ C – Sugar
2 t – Baking Soda
1 t – Baking Powder
Pinch – Salt
2 Sticks – Butter, Melted
4 Eggs
-
1 C – Dark Chocolate Hot Cocoa Mix
1 ½ C – Water, Boiling
¾ C – Butter, softened
3 ½ C – Powdered Sugar
3 T – Milk
½ t – Peppermint Extract
Marshmallows and crushed candy canes
Cake Batter
Frosting
Toppings
Directions
Preheat oven to 350 degrees.
In a mixing bowl, combine the dry ingredients except for the cocoa mix.
Combine the boiling water and hot cocoa mix with a whisk.
Slowly add wet ingredients to the dry ingredients while beating at a low speed.
Beat until just combined.
Pour batter into paper lined cupcake pan, about ½ cup per cake.
Bake in the oven for 20-25 minutes until they pass the toothpick test.
Place softened butter in a mixing bowl and beat on medium until smooth and creamy.
Slowly add powdered sugar and add milk 1 TB at aa time to loosen the mix when it gets clumpy.
Once all the sugar and milk has been added, add peppermint extract and beat on high until smooth, fluffy and creamy.
Remove cupcakes from the oven and place on a cooling rack. Completely cool before topping with frosting and crushed candy canes.