Hot Chocolate Pudding Mugs Recipes

PUDDING IN A MUG

Steps:

• Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.
• Microwave on High until hot but not boiling, 60 to 90 seconds. Stir to melt chocolate.
• Stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture.
• Microwave on High for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.

HOT CHOCOLATE PUDDING MUGS

Steps:

• Prepare pudding mix with milk as directed on package.
• Spoon into 6 individual dessert mugs. Top each with 3 marshmallows.
• Serve warm.

HOT CHOCOLATE PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and 1/4 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla.
• Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon it into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix.

HOT COCOA MUG CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray four 6-inch cake pans with cooking spray.
• Prepare the cake mix according to the package directions. Divide the batter among the prepared pans and bake until a tester inserted in the center comes out clean, about 35 minutes. Cool on a rack 10 minutes, then unmold and cool completely.
• For the buttercream frosting: Beat the sugar, butter and salt with an electric mixer on medium speed in a large bowl until incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Mix in enough milk to make it spreadable. Reserve 1/2 cup frosting in a piping bag fitted with a round tip. Mix food coloring into the remaining frosting to desired color.
• For the decorations: Cut off the domed tops of the cake rounds with a serrated knife so they are completely flat (save the trimmings for another use). Using a paring knife or 5-inch round cutter, cut a 5-inch circle from the center of one cake round, making sure to keep the outer ring intact (this will be the rim of the mug). Trim the cutout circle to a thickness of 1 inch, then use a paring knife to cut out a handle that is about 4 inches long and 2 inches wide. While you assemble the cake, freeze the handle on a small plate until very firm (this will make it easier to frost).
• Place a cake round cut-side up on a cake stand or serving platter. Spread with a thin layer of frosting almost to the edge. Top with another cake round and spread with a thin layer of frosting. Repeat with a third round. Top with the cake ring. Frost the entire cake with a thin layer of frosting to make a crumb coat (you don't need to frost the inside of the ring). Spread a thin layer of frosting on the handle. Freeze the cake and handle until the frosting is set and the handle is firm, about 30 minutes.
• Frost the cake--excluding the center cutout on the top--with more frosting. Smooth the sides and rim with an offset spatula. Frost the handle.
• Hold the handle gently against the cake and insert two to four 4-inch skewers to attach it. Smooth over any smudges in the frosting on the handle. Pipe a stripe of the reserved white frosting around the top and bottom of the mug (or wrap with strips of sour candy rope).
• When ready to serve, fill the cavity at the top of the cake with the pudding and spread flat to the rim with an offset spatula. Just before serving, top with whipped cream, leaving a rim of pudding showing.

HOT COCOA PUDDING MUGS

Steps:

• Add 1-1/2 cups milk to gelatine in small saucepan; stir. Let stand 3 min. or until gelatine is softened. Cook and stir on medium heat 3 min. or until gelatine is completely dissolved. Remove from heat; whisk in melted chocolate. Cool 5 min.
• Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in gelatine mixture. Spoon into 24 shot glasses sprayed with cooking spray. Refrigerate 3 hours or until firm.
• Unmold desserts onto tray just before serving. Insert pretzel half into side of each for the mug handle. Top each with 1 Tbsp. COOL WHIP and a few MALLOW Bits.

CHOCOLATE PUDDING IN A MUG

Steps:

• In a large mug, dissolve cornflour, sugar and cocoa in the milk.
• Microwave on high for 90 seconds or until mixture boils.
• Stir in vanilla.
• Chill in the refrigerator for an hour or so.

HOT CHOCOLATE COOKIE MUGS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy.
• Beat in the egg, then add the melted chocolate chips and beat to incorporate.
• Sift in the flour, cocoa powder, baking powder, and salt. Beat until just combined.
• Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
• Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
• Bake for 8 minutes, until cookies have slightly puffed up. Let cool completely. If the centers have puffed up, use the back of a wooden spoon to reshape.
• Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl. Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
• Pour the ganache into the cooled cookie cups until level with the tops.
• Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
• In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
• Use to scissors to cut the curved end of the mini candy canes into small handles.
• Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up. Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups. Let set for at least 1 hour before serving.
• Enjoy!