Hot Chocolate Cocoa Cupcakes Recipes

HOT CHOCOLATE CUPCAKES

Steps:

• HOT COCOA CUPCAKES 1. Line cupcake pan with Bake Bright cupcake liners. 2. In a mixing bowl, combine cake mix, cocoa mix, pudding mix, eggs, sour cream, oil, and milk at low speed. Once all ingredients are incorporated, beat cake batter medium/high for a full minute. 3. Add 3-4 tbsp of cake batter to each cupcake liner. Bake for 20-22 minutes at 350F, or until toothpick comes out clean. HOT COCOA FROSTING 4. While cupcakes are cooling it's time to make the hot cocoa frosting! In a large mixing bowl cream butter at medium speed until smooth. Add extract and mix until combined. Add in powdered sugar one cup at a time then add cocoa beating slightly between each addition. Add whipping cream 1 Tbsp. at a time beating in between additions until you reach your desired consistency. WHIPPING CREAM 5. Place metal mixing bowl and metal whisk of electric mixer in freezer for 10 minutes. Once cold beat whipping cream in cold bowl with cold whisk until stiff peaks form. 6. Beat in powdered sugar. 7. Frost cooled hot cocoa cupcakes with hot cocoa frosting and finish with a little ruffle of whipped cream on top. Add sprinkles and trimmed straw for extra cuteness.

HOT COCOA CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
• Meanwhile, cook 1 cup marshmallows, semi-sweet chocolate and milk in large saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Pour into large bowl; cool 30 min.
• Whisk COOL WHIP into marshmallow mixture; spread onto cupcakes. Top with remaining marshmallows and cocoa powder.

HOT COCOA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely., For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.

HOT COCOA "CUPCAKES"

Steps:

• Make the Cake: Preheat the oven to 350 degrees F.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
• Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
• Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
• Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
• When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.

HOT CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine water, butter, oil, and chocolate in a large saucepan. Heat over medium heat until melted and fully combined.
• Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl. Pour in hot chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla extract.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Cool for 10 minutes.

HOT CHOCOLATE COCOA CUPCAKES

Steps:

• Heat oven to 350F for a shiny metal muffin pan or 325F for dark or nonstick muffin pan.
• Place paper baking liner in each of the 12 regular size muffins cups.
• In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed for 30 seconds.
• Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Divide batter evening among 12 muffin cups.
• Bake 17-22 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 10 minutes; remove from pan to cooling rack.
• Cool completely, about 30 minutes.
• In small bowl, mix frosting and marshmallow creme.
• Spoon into small resealable plastic bag; seal bag.
• Cut 3/8 inch tip off one corner of bag (or spoon mixture on top of cupcakes instead of piping).
• Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows.
• Sprinkle with cocoa.
• Press pretzel half into side of each cupcake to resemble a cup handle.