hot chocolate cupcakes

Peppermint Hot Chocolate Cupcakes taste just like hot chocolate. They are fabulously light, moist, cold, creamy, and pepperminty!

Peppermint Hot Chocolate Cupcakes

all purpose flour

sugar

salt

buttermilk

eggs

vanilla

baking soda

baking powder

peppermint extract

butter

chocolate mix

water

heavy whipping cream

vanilla extract

broken candy cane pieces ({optional})

Preheat oven to 350 degrees. Line muffin tin with paper liners and set aside.

In a large bowl, stir flour, sugar and salt together to combine. Set aside. In another bowl, stir buttermilk, eggs, vanilla, baking soda, baking powder and peppermint extract together. Whisk with a fork and set aside.

Melt butter in microwave and stir in hot chocolate packets. Stir in hot water and pour into dry mixture. Stir and then add in the egg mixture. Once smooth and combined, divide evenly between muffin cavities {about 2/3rds of the way full}. Bake 15-20 minutes or until toothpick comes out clean once inserted. Cool to room temperature.

For the cream, pour all ingredients into a bowl and whip until stiff peaks form. Spoon into piping bag and top each cupcake. Sprinkle with broken candy cane pieces and store in refrigerator until ready to serve.Adapted from The Pioneer Woman's Chocolate Sheet Cake Recipe

These Hot Chocolate Cupcakes are as rich and chocolatey as a cup of cocoa, with a gooey marshmallow center and fluffy buttercream on top!

Hot Chocolate Cupcakes

all-purpose flour

dutch processed cocoa powder

brown sugar

vegetable oil

milk

marshmallows

butter (room temperature)

almond extract

creme

Chocolate sprinkles (optional)

Preheat oven to 350°F. Line a 12 count cupcake pan with liners and spray with cooking spray, set aside.

In large bowl whisk together your flour, cocoa powder, baking powder and baking soda. Add in your eggs, both sugars, oil, vanilla and milk and beat on medium speed for 1-2 minutes until combined.

Fill each cupcake liner half full with batter and bake for about 20 minutes or until top springs back and toothpick comes out clean.

Remove from oven and immediately remove the center of each cupcake (using the cupcake corer or a spoon or melon baller) and press the center down slightly.

Stuff with marshmallows and let sit until cooled. The marshmallows should melt slightly, if you choose to let cupcakes cool before your stuff then return to heated oven for 1-2 minutes.

Meanwhile to make your frosting in large bowl beat your butter until smooth and fluffy. Add in your extract and continue to beat until blended.Add in your powdered sugar 1 cup at a time, lastly add in your marshmallow cream and beat until incorporated.

Place frosting in piping bag fitted with a star tip and pipe swirls on top of your cupcakes. Sprinkle with chocolate sprinkles if desired.

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Peppermint Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

Top 2 hot chocolate cupcakes recipes from across the web

The most viewed hot chocolate cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peppermint Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

The most viewed hot chocolate cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine