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Hot Chocolate Cupcakes

My Perfect Hot Chocolate Cupcake

Hot Chocolate Cakes

Adapted from gattinamia

Ingredients for 24 cupcakes

  • 1 3/4 cups flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsps baking powder
  • 1 1/2 tsp baking soda
  • a good pinch of salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup skim milk
  • 2 tsps vanilla extract
  • 1 cup of hot chocolate (made very strongly)
  • 2 cups of sugar

How-to Make the Cake

  • Pre-heat the oven to 350 degrees
  • In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda and salt. Set aside.
  • In another bowl, whisk the eggs, the skim milk, the vanilla and the oil until well combined.
  • Bring the hot chocolate and sugar to boil, keep simmering while you’re doing the following steps. (The next time I bake these, I’m thinking of adding a tbsp of vinegar at this point, because I’ve heard it makes cakes extremely moist….)
  • Combine the flour mixture with the egg mixture, then pour the boiling hot chocolate in. (You have to do the next step very quickly)…use a mixing spoon or a sturdy whisk to blend everything. Immediately pour the batter into the prepared cupcake pans and send it to the oven right away.
  • Bake it about 35 minutes. Check the doneness by inserting a toothpick in the center of the cake. When it comes out (almost) clean, the cake is done.

MARSHMALLOW CREME

Adapted from AllRecipes.com

Ingredients (Makes more than you think)

  •                     2 egg whites
  •                     1 1/2 cups white sugar
  •                     1/3 cup cold water
  •                     1 1/2 teaspoons light corn syrup
  •                     1 teaspoon vanilla extract
  •                     1 cup miniature marshmallows
Directions

Put egg whites, sugar, water and syrup in top of double boiler. (I had to create my double boiler by putting some water in a deep pot and top it with a ceramic bowl. Be sure the bowl doesn’t touch the water.) Beat until mixed well. THEN bring the water to a boil.  Beat constantly with electric beater while it cooks for 7 minutes. It’s done when it stands in peaks when beater is raised.  Remove from heat.

Stir in marshmallows and vanilla.  Beat until they melt.

Once cupcakes have cooled you may either cut out a hole in the top of the cupcake (save the top) and spoon the creme into it, or use a long-tipped icing bag and pipe it directly inside the cupcake.  To me, the more the merrier!

HOT CHOCOLATE COOL WHIP

adapted from AllRecipes.com

Place 1 cup of marshmallows, 4 oz semi-sweet chocolate chunks, 1/4 cup milk and 1 tablespoon hot chocolate mix in large saucepan. Cook on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Cool at least 30 minutes. Gently fold in whipped topping.

Ice cupcakes with the cool whip topping, and sprinkle with additional hot chocolate mix or chocolate shavings.  Top with miniature marshmallows.

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