Peppermint Peeps Hot Chocolate Mug Cake Recipes

PEPPERMINT PEEPS® HOT CHOCOLATE MUG CAKE

Steps:

• Place paper baking cup in each of 20 regular-size muffin cups. Spray insides of paper baking cups with cooking spray. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally.
• Spoon batter evenly into 20 muffin cups. Freeze until completely frozen, about 6 hours. Remove from muffin cups, and place into two 1-gallon freezer bags, removing as much air as possible. Freeze up to 3 months.
• To make one mug cake, spray microwavable mug (about 12 oz) with cooking spray. Remove paper baking cup from frozen cake batter, and place in bottom of mug. Cut 1 PEEPS® chick in half; cut one half into 4 to 5 pieces, and drop into mug on top of frozen cake batter; reserve remaining half for another mug cake.
• Microwave uncovered on High 45 to 50 seconds or until cake is set on top and edge pulls away from side of mug. Top with about 1 tablespoon chocolate frosting. Top with whole PEEPS® chick; serve.

HOT CHOCOLATE MUG CAKE

Steps:

• Gather the ingredients.
• In an average-sized mug, mix together the flour, hot cocoa mix, cocoa powder, sugar, salt, baking powder, and chocolate chips until completely combined.
• In another mug of the same size, whisk together the melted butter and milk.
• Add the dry ingredients to the wet ingredients and mix until they are completely combined and there are no lumps. Scrape the edges to make sure all of the batter is well mixed.
• Place the mug in the microwave and cook for 1 minute and 30 seconds, or until the top is no longer runny and is just slightly sticky. If it's not done after the initial cooking time, cook in 30-second intervals until done. (Not all microwaves have the same power and cooking times might vary.)
• Remove from the microwave and let cool for a minute or two. Top with the mini marshmallows and whipped cream, chocolate sauce, and chocolate shavings, if you like.

CHOCOLATE PEPPERMINT CAKE

Steps:

• In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.