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Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

Nutrition Facts
  • cal. (kcal) 291
Hot Chocolate Cupcakes
  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 25 mins at 350°F
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by 11 people
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Ingredients

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Cupcakes
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
Topping
  • 2 cups confectioners' sugar
  • 1/4 cup solid vegetable shortening
  • 2 teaspoons milk or water
  • 1 1/4 cups mini marshmallows
  • 3 candy canes

Directions

  1. Heat oven to 350 degrees F. Line indents of a standard-size 12-cup muffin pan with cupcake liners.
Cupcakes
  1. In medium-size bowl, combine flour, cocoa powder, baking soda and salt.
  1. In large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).
  2. Bake at 350 degrees F for 25 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes from pan to wire rack; let cool.
Topping
  1. In medium-size bowl, with mixer on low speed, beat confectioners' sugar, shortening and milk or water until smooth. Spread over cupcakes, about 2 tablespoons for each. Top each cupcake with 8 or 9 mini marshmallows. With a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.

Nutrition Information for Hot Chocolate Cupcakes

Servings Per Recipe: 12
PER SERVING: 291 cal., 11 g total fat (5 g sat. fat), 52 mg chol., 124 mg sodium, 46 g carb. (1 g fiber), 3 g pro.