|Um what's better than a mug of hot chocolate|
A Hot Chocolate Cupcake
with Marshmallow Buttercream Frosting!
|Even better? Cupcakes with EYEBALLS!|
(Don't panic, it's easy!)
|Combine granulated sugar and vegetable oil.|
|Mix together flour, hot cocoa mix, baking cocoa,|
salt, baking soda and baking powder.
|Add eggs to sugar mixture.|
|Then add vanilla.|
|Mix in prepared hot chocolate.|
|Alternate adding the flour mixture|
|And the buttermilk.|
|For the frosting, combine butter and|
|Add powdered sugar and whip until fluffy.|
|Let cupcakes cool completely |
|Frost each cupcake with |
marshmallow buttercream frosting.
|Garnish with a mini marshmallow...|
|Or an eyeball. I prefer eyeballs.|
Hot Chocolate Cupcakes with Marshmallow Buttercream Frosting
1 3/4 cups all-purpose flour
2 cups granulated sugar
1/4 cup powdered hot cocoa mix
1/2 cup baking cocoa
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 cup prepared hot cocoa
1 stick unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1 cup marshmallow cream
mini marshmallow OR eyeballs for garnish
Preheat oven to 350 degrees F. Prepare pan by lining with cupcake liners. Combine flour, hot cocoa mix, baking cocoa, salt, baking soda and baking powder together in a bowl. Set aside. Cream together granulated sugar and vegetable oil with a mixer. Add eggs, mixing well. Add vanilla. Stir in prepared hot cocoa. Begin adding flour mixture to sugar mixer. Alternate adding flour mixture and buttermilk, beginning and ending with flour. When mixture in well-combined, fill cupcake liners about 2/3 full. Depending on what size cupcakes or cake you are making, these will bake anywhere from 15-30 minutes. (I made mini cupcakes that baked approximately 18 minutes.) Remove from oven and place on wire racks to cool. Meanwhile with an electric mixer, whip together unsalted butter and marshmallow cream. Add vanilla, and mix until combine. Add powdered sugar and beat until fluffy and desired consistency. Spread frosting on cooled cupcakes and garnish with a mini marshmallow.
NOTE: The batter will be really thin and runny. This results in a very moist, dense cupcake. They don't rise and dome like standard cupcakes, but taste fabulous topped with the marshmallow frosting!
Prep Time: Approximately 25 minutes Cook Time: Approximately 18 minutes