Only 4 more days until Christmas! Are you ready?
I'm not!
I still have wrapping, cleaning and lots of baking to do.
Good thing the weekend is almost here!
If you're looking for something new for your dessert table, Hot Chocolate cupcakes are a perfect wintery treat. Chocolate cake topped with hot chocolate frosting and garnished with tiny marshmallow bits and fudge drizzle - yum!
Hot Chocolate Cupcakes
Cupcakes:
1/2 cup plus 1 T Dutch-process cocoa powder
1/2 cup plus 1 T hot water
2 1/4 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 sticks plus 1 T unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 T vanilla extract
3/4 cup sour cream
Preheat oven to 350 degrees. Line cupcake pan with paper liners.
In a large mixing bowl whisk together flour, baking soda, baking powderand salt; set aside.
In a small bowl, combine cocoa powder and hot water and whisk until smooth.
Combine the butter and sugar in a saucepan over medium heat. Cook, stirring occasionally, until the mixture is smooth and butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
Using a large cookie scoop fill prepared liners with batter, using one scoop per cupcake. Bake about 18-20 minutes, rotating the pan halfway through baking. Let cool in pan about 5 minutes, then transfer to a wire rack to cool completely.
Hot Chocolate Frosting:
2 sticks (1 cup) butter, at room temperature
3 cups powdered sugar
1 package hot cocoa mix
1-2 T heavy cream
1 tsp. vanilla extract
In the bowl of an electric mixer, cream together the butter, powdered sugar and vanilla for 2-3 minutes on med-high speed. Lower the speed and add the hot cocoa mix and milk. Beat for another 3-5 minutes until light and fluffy. Frost cooled cupcakes. (I use a Wilton 1M tip to frost my cupcakes)
