We have had so much winter weather this winter, I was actually excited to make these Hot Chocolate Cupcakes. There's nothing better than coming in from shoveling snow, or chopping ice from your driveway, to a steaming cup of hot chocolate with marshmallows bobbing in the cup. Hot Chocolate Cupcakes are the perfect version of the Hot Chocolate, rich chocolate cupcakes made with real hot chocolate, and topped with marshmallow creme and miniature marshmallows. Just like when you were a kid. I still make hot chocolate for my husband, when he comes inside from snow blowing the driveway.
Another reason that I was excited to make these cupcakes, is that I was asked to review the silicone baking cups, or Baking Buddies, by Rizzi from the New York Baking Company, which I recently received. These silicone baking cups are flexible baking cups made of silicone, no BPA, FDA approved, and have a lifetime guarantee. These cute baking cups come in a set of 12 with four bright colors, and are stain proof. You don't need a muffin pan, just place the baking cups on a cookie sheet, and fill with your favorite cupcake or muffin batter. Besides cupcakes or muffins, these little baking cups would be perfect for mini cheesecakes, baked eggs, baked custards, molded chocolate cups. Kids would love to create their own desserts, and these cups are portion controlled. I wanted to see for myself how they stacked up to all of the claims.
I made my go to Chocolate Cupcake recipe adding 2 envelopes of hot chocolate mix to the cocoa mix. I carefully placed the Baking Buddies, silicone baking cups, on a cookie sheet, and and filled with cupcake batter, and baked for 20 min. When I took the cupcakes out of the oven, I placed them on the cooling rack. After cupcakes had cooled for 5 minutes on the rack, the cupcakes popped right out of the baking cups. Perfect, no crumbs stuck to the baking cups. After the cupcakes were cooled completely, I made a glaze from Marshmallow Creme and 2 tsp of of almond milk, just to thin a bit.
Hot Chocolate Cupcakes Adapted from Joy Of Baking
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
2 envelopes of Hot chocolate mix with mini marshmallows
1 1/3 cups (175 grams) AP flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Pre heat oven to 375 degrees F). Place Baking Buddies, silicone baking cups, on cookie sheet, or line muffin cups with paper liners.
In a small bowl mix the boiling hot water and the cocoa powder, and hot chocolate mix until smooth Let cool to room temperature.
In another bowl, whisk together the flour baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Pop silicone liners off, and return to rack.
Marshmallow Creme Topping:
1/2 cup marshmallow creme
2 tsp milk, more or less for thinning
48 miniature marshmallows
Combine marshmallow crème and milk until desired spreading consistency. Spread on cooled cupcakes, and top with three miniature marshmallows.
Disclosure: New York Baking Company supplied me with the Baking Buddies, Re-useable Silicone Baking Cups to review. I was not compensated for writing this post and the opinions expressed herein are those of the author, and are not indicative of the opinions of New York Baking Company.
l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #101
Stop by and say Hi to Brandie!