Hot Cocoa Cupcakes for People.com!

I still haven't made any Christmas cookies, but I made these adorable cupcakes for People.com. As in People Magazine!!! Outside I'm calm and collected, inside I'm jumping up and down with glee! How exciting is that? I was asked to contribute a kid friendly holiday cupcake photo and I didn't have anything on my blog that was quite right, so I came up with these hot cocoa cupcakes that were not only cute but tasty and full of holiday flavors. 

I started off with my favorite chocolate cupcake recipe and substituted prepared hot cocoa in place of the water and added a handful of chocolate chips for extra richness and flavor. Then instead of frosting, I used an array of cocoa toppings that included fresh whipped cream, mini marshmallows, mini chocolate chips and crushed peppermints. Since these cupcakes are essentially mugs of hot cocoa, I finished them off with edible mini candy cane handles. I loved how these turned out! If you like chocolate and mint, these are sure to be a hit with your little elves. 

Hot Cocoa Cupcakes from Monica h

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For The Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1 cup prepared hot cocoa, cooled
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1/2 cup mini chocolate chips

For The Whipped Cream

• 1 1/4 cups heavy cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

Garnishes:

• mini marshmallows
• mini chocolate chips
• crushed peppermints
• 18 mini candy canes

For The Cupcakes: Preheat oven to 350 degrees.  Line cupcake tins with 18 paper liners and set aside.

In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly.

Add the oil, prepared hot cocoa, vanilla and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain. Stir in the chocolate chips. 

Evenly divide the batter between the lined cupcakes tins.

Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then place them on a rack to cool completely.

For The Whipped Cream: In a medium bowl, combine heavy cream, powdered sugar and vanilla extract. With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat. 

To Assemble The Cupcakes: Pipe or mound the sweetened whipped cream onto the cooled cupcakes. Garnish with a sprinkling of mini marshmallows, mini chocolate chips and crushed peppermints. Add a mini candy cane tucked into the side of the cupcake, to make a handle for the "mug" of hot cocoa. 

Serve immediately. Cover and refrigerate any leftovers. 

Makes 18 cupcakes.