We had our second annual work party at the home of our boss, which includes a “dessert bake off”, only there’s no prize I know of or winner announced.
As I mentioned previously, I found a couple recipes on Pinterest that I wanted to try out for this years party, including today’s Hot Chocolate Cupcakes. I saw them & thought they’d be a perfect wintery cupcake. The cake recipe itself was a great chocolate cake base for other cupcakes (not as dark or dense as some others), definitely something I could see playing around with in the future.
I used this recipe from Cupcake Rehab with slight modifications.
Hot Chocolate Cupcakes
makes about 24
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, mostly melted*
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup milk
*The original recipe calls for softened butter, but I found the finished cupcakes had a more pleasing texture when I melted it about halfway in the microwave (about half the time it would take to melt it all the way), as I ended up making them both ways.
Directions (I didn’t change anything here except the baking time – my melted butter batter took less time to bake):
1. In medium sized bowl, combine four, cocoa powder, baking soda and salt.
2. In a large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy (two 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.
3. Fill each cupcake liner 2/3 full (about 3 tablespoons per liner).
4. Bake at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to wire rack to cool.
- 1/4 cup unsalted butter, softened
- 1 (7½ ounce) jar marshmallow cream
- 3-4 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
Beat butter until fluffy, add in marshmallow cream & beat until combined. Slowly add in the confectioners’ sugar & vanilla & beat until combined. If it’s too thick, add a smidge of milk. (note – I doubled this recipe for 36 cupcakes & probably didn’t need to do that.)
Once you’ve topped your cupcakes, feel free to embellish with mini marshmallows, mini chocolate chips, & peppermint pieces (though the peppermint pieces will melt into your frosting if you aren’t serving them right away).
ETA: I forgot my Christmas song for the day! This time, Louis Armstrong – ‘Zat You, Santa Claus?