HOT COCOA CUPCAKES
We were snowed in one Christmas and couldn't get to the store to buy cookies for Santa. My daughter and I searched through our cupboards and found ingredients for the perfect ho-ho-homemade treats for St. Nick. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely., For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.
Nutrition Facts : Calories 292 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 167mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
ALPOCALYPSE CUPCAKES
Steps:
- Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
- In the bowl of a stand mixer with a paddle attachment, combine the buttermilk, oil, vanilla and eggs. In a separate bowl, sift the granulated sugar, flours, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients into the wet ingredients and mix until just combined.
- Mix the hot water and espresso powder in a pitcher, and slowly stir into the mixing bowl. Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting.
- Fill the cupcakes with Chocolate Chipotle Truffle Filling. Frost with Chocolate Buttercream.
- Heat the cream until simmering over medium heat. Place the semisweet chips in a glass bowl and pour the hot cream onto the chips. Allow to sit for a minimum of 2 minutes. Transfer the chocolate cream mixture to a stand mixer outfitted with the whisk attachment. Add in the chipotle powder. Whisk on medium speed until light and fluffy.
- In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and cocoa until incorporated. Slowly add in the powdered sugar, heavy whipping cream and vanilla. Whip until fluffy.
CHOCOLATE AZTEC CUPCAKES
Xocolatl (Aztec Hot Chocolate) is defined by its signature combination of chocolate, cinnamon and chile pepper. These cupcakes are inspired by that iconic combo.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 12 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
- Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
- Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl. Beat the sour cream with the eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix.
- Fill each cupcake liner about two-thirds of the way full with batter. Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes.
- Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
- For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap. Microwave on high until the butter and most of the chocolate is melted, about 1 minute. Whisk until smooth and let sit to cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze. Garnish with chiles and dragees if desired.
HOT CHOCOLATE CUPCAKES
This cupcake is great for when you want some awesome hot chocolaty goodness. Goes great with a marshmallow frosting for Christmas.
Provided by pennymae
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 55m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 41.8 g, Cholesterol 39 mg, Fat 15.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 198.6 mg, Sugar 27.9 g
HOT SCOTCH COCOA
This is your basic cup of hot chocolate, but with a kick! Everyone has their own way of making hot chocolate - do that, then just add a bit of butterscotch schnapps. Top with whipped cream if desired.
Provided by SHADYEYEZ
Categories Drinks Recipes
Time 2m
Yield 1
Number Of Ingredients 3
Steps:
- In a mug, dissolve instant chocolate mix with hot milk. Stir in butterscotch schnapps.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 48.1 g, Cholesterol 19.5 mg, Fat 6 g, Fiber 1 g, Protein 9.9 g, SaturatedFat 3.8 g, Sodium 243.1 mg, Sugar 41.9 g
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