Hot Chocolate Cupcakes
Prep Time
20m
Bake Time
30m
Yields
24 cupcakesAbout this Recipe
Whip up your favorite hot chocolate mix into these Hot Chocolate Cupcakes for the perfect winter evening treat! Top them with homemade marshmallow frosting and decorate them with mini marshmallows, mini candy canes and chocolate syrup to look like tiny mugs of hot cocoa.
Hot Chocolate Cupcakes
Prep Time
20mBake Time
30mYields
24 cupcakesAbout this Recipe
Whip up your favorite hot chocolate mix into these Hot Chocolate Cupcakes for the perfect winter evening treat! Top them with homemade marshmallow frosting and decorate them with mini marshmallows, mini candy canes and chocolate syrup to look like tiny mugs of hot cocoa.
Share This Recipe
Ingredients
Hot Chocolate Cupcakes
- 2 cups all-purpose flour*
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup powdered hot chocolate mix
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
Marshmallow Frosting
- 1/2 cup unsalted butter, room temperature
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
- 3 cups Dixie Crystals Confectioners Powdered Sugar
Decoration (optional)
- Mini marshmallows
- Chocolate sauce
- Mini peppermint candy canes
- Cocoa powder
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325ºF.
- Whisk together flour, sugar, baking soda, salt, powdered hot chocolate mix, and cocoa powder.
- Next add in eggs, milk, and oil. Mix well. Stir in vanilla. Carefully mix in boiling water.
- Place cupcake liners into cupcake tray and fill liners halfway with batter.
- Bake in preheated oven for 30 minutes or until done. Let cool.
- To make marshmallow frosting, use an electric mixer to whisk together butter and marshmallow fluff until smooth. Mix in vanilla.
- Mix in powdered sugar, whip until light and fluffy.
- Pipe frosting onto each cupcake and top with mini marshmallows, mini candy canes, chocolate syrup and a dusting of cocoa powder
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Hot Chocolate Cupcakes
Prep Time
20mBake Time
30mYields
24 cupcakesAbout this Recipe
Whip up your favorite hot chocolate mix into these Hot Chocolate Cupcakes for the perfect winter evening treat! Top them with homemade marshmallow frosting and decorate them with mini marshmallows, mini candy canes and chocolate syrup to look like tiny mugs of hot cocoa.
Ingredients
Hot Chocolate Cupcakes
- 2 cups all-purpose flour*
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup powdered hot chocolate mix
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
Marshmallow Frosting
- 1/2 cup unsalted butter, room temperature
- 7 ounces marshmallow fluff
- 1 teaspoon vanilla extract
- 3 cups Dixie Crystals Confectioners Powdered Sugar
Decoration (optional)
- Mini marshmallows
- Chocolate sauce
- Mini peppermint candy canes
- Cocoa powder
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325ºF.
- Whisk together flour, sugar, baking soda, salt, powdered hot chocolate mix, and cocoa powder.
- Next add in eggs, milk, and oil. Mix well. Stir in vanilla. Carefully mix in boiling water.
- Place cupcake liners into cupcake tray and fill liners halfway with batter.
- Bake in preheated oven for 30 minutes or until done. Let cool.
- To make marshmallow frosting, use an electric mixer to whisk together butter and marshmallow fluff until smooth. Mix in vanilla.
- Mix in powdered sugar, whip until light and fluffy.
- Pipe frosting onto each cupcake and top with mini marshmallows, mini candy canes, chocolate syrup and a dusting of cocoa powder
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