HOT COCOA CUPCAKES
Try a new twist on a wintertime favorite with our Hot Cocoa Cupcakes recipe. Hot Cocoa Cupcakes are topped with a whipped chocolate frosting, mini marshmallows and a dusting of cocoa powder. They're the perfect dessert to have waiting for you after you finish building a giant snowman!
Provided by My Food and Family
Categories Home
Time 1h11m
Yield 24 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 17 g, Protein 2 g
HOT CHOCOLATE CUPCAKES
Vanilla frosting "marshmallows" are piped onto devil's food cupcakes to mimic the look of a favorite hot drink. Don't forget the pretzel "cup handles!"
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 17 to 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 food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
- Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 20 g, TransFat 1 g
BOX-OF-CHOCOLATES CUPCAKES
Who wants a regular box of chocolates when you can have these decadent chocolate cupcakes? The different fillings prove that you never know what you're going to get! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, coffee, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fill prepared cups two-thirds full., Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., Meanwhile, in top of a double boiler or a metal bowl over simmering water, melt chocolate with sugar and 3 tablespoons coffee, stirring until sugar is dissolved (mixture will be thick). Whisk in egg yolks; cook and stir 4-5 minutes or until mixture reaches 160°., Divide mixture among three small bowls. Stir orange juice concentrate into one bowl. Stir Nutella and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup whipped topping into each. Chill 10 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a very small pastry tip. Transfer one filling to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe filling into eight cupcakes. Repeat with remaining fillings and cupcakes., For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Stir mixtures with a whisk until smooth., Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool bittersweet ganache 10 minutes or until slightly thickened, stirring occasionally. Tint white ganache as desired; refrigerate, covered, until thickened., Dip tops of cupcakes in bittersweet ganache. Pipe designs using white or tinted ganache. Refrigerate until set. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 285 calories, Fat 18g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 182mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
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