I am SO sorry I have been MIA lately! I was having technical difficulties and was unable to log in to my wonderful blog account- over here in Oregon. I am officially living in Portland, Oregon and let me tell you, it has been a crazy month (I moved home EXACTLY 1 month ago)! Shout out to Aleks for helping get my blog all fixed up again! It wouldn’t be possible without you! 🙂 Now…on to the post I created over a month ago! 🙂
There is nothing better than a hot cup of cocoa on a cold winters night…Unless you have both a warm cup of cocoa AND a Hot Cocoa Cupcake to go with it! When I grew up, my family always had a HUGE tin of hot cocoa in the cupboard. Many of my favorite winter days ended with that warm cup of cocoa (made with milk, of course). Living in Portland, Oregon- we don’t get a ton of snow, but when we do, we know how to have fun! My parents chose an awesome place to live, where we have most awesome hill to sled down (Mason Hill). All the neighborhood kids (and adults) come to sled or even just witness the fun. I can remember one specific year when a winter scrooge tried to drive his sanding truck up the hill and ruin all the neighborhood kids fun. Everyone was shouting, “Turn around!” “You will never make it up the hill!” and “Let us kids have fun!” Turns out, he could hardly make it up 1/3 of the hill and therefore the snowy hill was regained by the kids. To celebrate, we continued sledding until we couldn’t walk up the hill any longer and then finished the night with hot cocoa.
My love for hot cocoa was the inspiration for a winter cupcake. Why not take two of my favorite things, cake and cocoa and join it into one?! These rich, chocolately devils food cupcakes are filled with marshmallow fluff and topped with a hot cocoa flavored frosting. One of the cake ingredients is a hot cup of coffee, which really enhances chocolate flavor. Marshmallow fluff is squeezed into the middle of the cake, which brings about hot cocoa memories. The frosting was very simple to make and truly tastes like hot cocoa. Overall, this home-made cupcake was easy to prepare and one of the most delicious cakes I have made. If you want to please your friends or guests at a winter party, you will need to look no further for a delicious recipe that is a little out of the ordinary. Make sure to check out the adorable printables from Enchanting Details.
Enjoy and let us know what you think!
- 1/2 cup cocoa powder, sifted
- 1/2 cup dark brown sugar
- 1 cup very hot coffee
- 9 tablespoons unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1 small jar of Marshmallow Fluff** (Used to fill cupcakes after baking)
- 3/4 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 1/2 cup dry hot chocolate mix (without mini marshmallows)
- 1/3 cup cocoa powder
- 1/3 cup milk
- 1. Preheat the oven to 350°F. Line cupcake pan with papers.
- 2. In a medium bowl: add sifted cocoa powder and dark brown sugar. Pour in the boiling coffee and whisk until combined. Set aside.
- 3. In a large bowl: beat the butter and granulated sugar together, about 2 minutes until light and fluffy. Set aside.
- 4. In a small bowl: mix flour, baking powder, baking soda, and salt. Set aside.
- 5. In the large bowl with sugar and butter: add vanilla and 1 egg, mix well. Add 1/3 of the flour mixture and mix until combined. Then add 2nd egg, mix well. Finally, add the remaining flour mixture and beat until combined. Use a spatula as necessary to scrape sides of the bowl.
- 6. Add the chocolate mixture to the batter and beat until combined (about 30 seconds).
- 7. Scoop about 1/3 cup of mixture into each cupcake liner and place cupcake pan on the center rack in the oven.
- 8. Bake for about 20-25 minutes, until a toothpick inserted in the middle of the cake comes out clean. While cupcakes are baking, make frosting.
- 9. Let cupcakes sit for 5 minutes in the pan and place on cooling rack.
- 10. When cool, remove middle of the cupcake with a knife or inverted frosting tip. Spoon or pipe marshmallow fluff into center of cupcake. Top with hot cocoa frosting, either with a knife or frosting bag.
- 1. In a small saucepan: combine hot chocolate mix, cocoa powder and milk. Stirring constantly, warm over medium heat until hot, steaming (not boiling) and the sugar is dissolved. Set aside.
- 2. In large bowl: beat butter until smooth and creamy.
- 3. Add in powdered sugar 1 cup at a time and mix until combined. It will be very dry.
- 4. Turn mixer to low and slowly pour in the hot chocolate mixture. Then beat on medium speed for 1 minute until light and fluffy, scraping sides of bowl with a spatula when necessary.
- 5. Spread or pipe on cooled cupcakes.
Baked by Michelle for EnchantingDetails.com and MoreChocolate.net.
Post originally appeared on Enchanting Details.
Cake recipe adapted from the Food Network.
Hot Cocoa Frosting recipe adapted from Cookies and Cups.