Everyone loves a nice warm cup of hot cocoa on a cold winter day, but what about after all the holiday fuss is over? We think hot chocolate shouldn’t be seasonal, and now it doesn’t have to be. With this simple recipe, you can turn your favorite drink into your new favorite room-temperature snack.
Peppermint Hot Chocolate Cupcakes
- Prep Time:30 minutes
- Cook Time:25 minutes
- Total Time:55 minutes
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup buttermilk, room temperature
- 1/4 cup vegetable oil
- 1/2 cup warm water
- 1 large eggs
- 1/2 teaspoon pure vanilla extract
Preheat oven to 350°F. Line muffin cups with paper liners.
In one large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine.
Add eggs and vanilla extract and whisk until smooth.
Divide batter among muffin cups (filling each about 2/3 of the way) and bake until a toothpick inserted in the top of the cupcake comes out clean, approximately 20-25 minutes. Leave to cool on a wire rack.
Peppermint Marshmallow Frosting
- Prep Time:15 minutes
- Cook Time:0 minutes
- Total Time:15 minutes
- 2 cup butter
- 2 1/2 cup confectioners sugar
- 13 oz marshmallow creme
Cream butter with an electric hand mixer. Gradually beat in confectioners sugar, then mix in marshmallow creme.
Pipe a swirl on top of cupcakes and sprinkle with crushed candy canes.