Email to Cat      

Christmas: Hot Chocolate Cupcakes

Source of Recipe


Family Circle, December 2010



List of Ingredients



• -- Cupcakes --
  
• 1 cup all-purpose flour
  
• 1/4 cup unsweetened cocoa powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 6 Tbsp unsalted butter, softened
  
• 1/2 cup granulated sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 1/2 cup milk
  
• .
  
• -- Topping --
  
• 2 cups confectioners' sugar
  
• 1/4 cup solid vegetable shortening
  
• 2 Tbsp plus 2 tsp milk or water
  
• 1-1/4 cups mini marshmallows
  
• 3 candy canes
  






Instructions



1. Heat oven to 350° F. Line indents of a standard-size 12-cup muffin pan with cupcake liners.
   
   
2. Cupcakes:
   In a medium-size bowl, combine flour, cocoa powder, baking soda and salt.
   
   
3. In a large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).
   
   
4. Bake at 350° for 25 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes from pan to wire rack; let cool.
   
   
5. Topping:
   In medium-size bowl, with mixer on low speed, beat confectioners' sugar, shortening, and milk or water until smooth. Spread over cupcakes, about 2 tablespoons for each. Top each cupcake with 8 or 9 mini marshmallows. With a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.
   
   Makes 12 cupcakes.