Hot Chocolate Cupcakes With Whipped Topping Recipes

HOT CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line cupcake pan with liners.
• Combine cupcake ingredients in mixing bowl and beat until well combined, making sure to scrape down the sides as needed.
• Add about 1/4 cup of batter to each liner so they're about ¾ full.
• Bake cupcakes for about 18-20 minutes until toothpick comes clean.
• Let set in pan for a couple of minutes before transferring to oven rack to finish cooling.
• Core out the center of the cupcakes and pipe in fluff until each is full.
• Combine heavy cream, powdered sugar, and pudding mix in mixing bowl and beat until stiff peaks form.
• Pipe frosting onto cupcakes and sprinkle with sprinkles and mini marshmallows.

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 CUPCAKES

Steps:

• Preheat oven to 350ºF degrees, and line a muffin pan with cupcake liners. Add the hot chocolate mix to the hot water, and stir until fully dissolved; set aside.
• In a large mixing bowl, whisk the flour, cocoa powder, baking soda, salt, and sugar together until well combined. Add the oil and yogurt and continue stirring with a whisk. Batter will be thick so you'll have to add half of the hot chocolate liquid to stir more easily. Add the rest of the hot chocolate liquid, the egg, and vanilla, stirring until just combined.
• Pour batter into cupcake liners, filling 2/3 of the way. Bake in the oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• In a small saucepan over medium heat, whisk flour, hot chocolate mix, and milk together, stirring constantly, until it thickens. It should look like thick pancake batter or pudding. Remove from heat and immediately pour hot chocolate mixture into a bowl to cool completely.**
• After the hot chocolate mixture has come to room temperature, use a stand mixer fitted with the whisk attachment or a beater to cream the butter, sugar, cocoa powder, vanilla, and salt together on medium high speed until light and fluffy, about 3 minutes.
• Add the completely cooled hot chocolate mixture, and beat it for about 7-10 minutes on high until it looks like whipped cream. The mixture will look curdled at first, but as you continue whipping it, it should come together. If you can still see streaks of butter, keep beating it until you can't.***
• Scoop marshmallow fluff into a piping bag, fitted with a round tip. Alternatively, you can use a gallon ziplock bag and cut the corner tip off.
• Using a sharp knife, carve a hole into the center of each cupcake, about halfway deep. Remove cake piece and fill with marshmallow fluff. Pipe the buttercream onto each cupcake. Garnish with mini marshmallows.

HOT CHOCOLATE CUPCAKES

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.

CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING

Steps:

• Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
• Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
• Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

CHOCOLATE-CANDY CANE CUPCAKES WITH WHIPPED TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
• Beat cake mix, pudding mix, sour cream, oil, water, and eggs for cupcakes with a mixer on low speed until moistened. Beat on medium speed for 2 more minutes.
• Stir in chopped chocolate and 2 tablespoons of the crushed candy canes. Reserve remaining crushed candy for the topping. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.
• Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.

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.