Description
These holiday beauties will be the life of any holiday party! Use red cupcake liners, or holiday baking cups. I use the Hershey’s Black Magic Cake recipe for these, with a vanilla frosting. How fun are these!?
Ingredients
Cupcakes:
2 cups sugar
1 3/4 cups all purpose flour
3/4 unsweetened baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup strong black coffee, or 2 teaspoons espresso powder or instant coffee granules dissolved in 1 cup boiling water, slightly cooled
1 cup buttermilk, or sour milk (1 tablespoon white vinegar with enough whole milk added to equal 1 cup)
1/2 cup vegetable or canola oil
1 teaspoon vanilla
Vanilla Frosting:
1/2 cup unsalted butter, softened
4 cups confectioner’s sugar
1 teaspoon vanilla
Pinch of salt
2 – 4 tablespoons milk
Instructions
1. Preheat oven to 350°. Line two standard-sized muffin pans with red or holiday-festive paper cupcake liners.
2. In a large mixing bowl or stand mixer on low speed, blend sugar, flour, cocoa, baking soda, baking powder, and salt.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat on medium speed for 2 minutes. The batter will be thin.
4. Fill lined muffin cups ⅔ to ¾ of the way full. Leave room for rising. Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool for 10-15 minutes. Remove from muffin pans and cool on a wire rack.
While the cupcakes are cooling, clean out the mixer bowl and prepare the frosting.
6. In the mixer bowl or a large bowl, combine butter, salt, and vanilla with an electric mixer. Mix on medium speed until the butter mixture is fluffy, about 2-3 minutes. Turning the mixer off in between each addition, add about a half cup of powdered sugar at a time, starting on low speed, increasing to medium speed once all the sugar has been incorporated.
7. Add milk, one tablespoon at a time while the mixer is running, until the frosting is smooth and spreadable.
For decorating your Hot Cocoa Cupcakes, you will also need:
- Mini marshmallows (approximately 75)
- Mini semi-sweet chocolate chips, approximately ⅓ cup
- 24 small mini candy canes, plus 10-12, crushed
8. Once the cupcakes are completely cooled, frost each cupcake, and turn it into a “mug” by hooking one small candy cane into the top along one of the edges. Place 3 mini marshmallows into the frosting, and sprinkle mini chocolate chips and crushed candy cane pieces over the top.
Notes
Feel free to frost the cupcakes using a butter knife, but for a true “whipped cream” look, use a pastry bag and a large, star tip and squeeze frosting from the outer edges inward towards the center. I use Wilton 12″ piping bags, and an Ateco #826 large star tip.
Recommended tools and special equipment: Wilton 12″ disposable piping bags, Ateco #826 large star tip
- Prep Time: 65
- Cook Time: 25
- Category: dessert, holiday, cupcake
- Cuisine: American