Notes
- If using a stand mixer, use your wire whisk attachment for the cake.
- The original recipe called for mini chocolate chips in the cake batter. I'm not sure I'd add those again; if I hadn't made them myself, I'd probably wonder why there were chunks of chocolate in the cake. I've removed them from the recipe, but if you want to try it, stir in 1/2 cup mini chocolate chips to the cake batter prior to filling cupcake liners.
- Use the paddle attachment on your stand mixer for the frosting.
- To decorate, I used mini chocolate chips and Kraft Jet-Puffed Mallow Bits. For a more festive look, or to just add a minty flavor, add crushed peppermints and miniature candy canes (as "mug" handles).
HOT COCOA CUPCAKES
INGREDIENTS
Cake
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1 cup prepared hot cocoa, cooled
- 1 teaspoon vanilla extract
- 2 eggs
Frosting
- 4 packages hot cocoa mix
- 1/3 cup hot water
- 1/3 cup butter, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
DIRECTIONS
Cupcakes
- Preheat oven to 350F.
- Line cupcake pan.
- Make one serving of hot cocoa; allow to cool.
- Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in stand mixer bowl using the wire whisk attachment.
- Add oil, prepared hot cocoa, vanilla, and eggs. Mix until well combined.
- Fill cupcake liners 2/3 full.
- Bake 18-22 minutes (until toothpick comes out clean).
- Remove from oven, wait about 10 minutes, and transfer cupcakes to wire rack to cool.
Frosting
- Combine cocoa mix and water in a large stand mixing bowl.
- Beat in butter and vanilla.
- Gradually beat in powdered sugar.
- Beat on high until smooth and creamy (7-10 minutes).