Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

Makes 12
Prep 20 m
Bake 25 m

Ingredients

Cupcakes

Topping

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Line indents of a standard-size 12-cup muffin pan with cupcake liners.

Cupcakes

  1. 1 of 3 In medium-size bowl, combine flour, cocoa powder, baking soda and salt.
  2. 2 of 3 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).
  3. 3 of 3 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. 1 of 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: 52 mg chol., 11 g Fat, total, 46 g carb., 3 g pro., 291 kcal cal., 1 g fiber, 124 mg sodium, 5 g sat. fat
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Printed from FamilyCircle.com 11/14/2018