Hot Chocolate Cupcakes

Hot Chocolate Cupcakes
Servings: 12 Prep 20 mins Bake 350°F 25 mins


  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups confectioners' sugar
  • 1/4 cup solid vegetable shortening
  • 2 teaspoons milk or water
  • 1 1/4 cups mini marshmallows
  • 3 candy canes

Make It

1. Heat oven to 350 degrees F. Line indents of a standard-size 12-cup muffin pan with cupcake liners.


2. In medium-size bowl, combine flour, cocoa powder, baking soda and salt.

3. In large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).

4. Bake at 350 degrees F for 25 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes from pan to wire rack; let cool.


5. In medium-size bowl, with mixer on low speed, beat confectioners' sugar, shortening and milk or water until smooth. Spread over cupcakes, about 2 tablespoons for each. Top each cupcake with 8 or 9 mini marshmallows. With a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 291, Fat, total (g): 11, chol. (mg): 52, sat. fat (g): 5, carb. (g): 46, fiber (g): 1, pro. (g): 3, sodium (mg): 124, Percent Daily Values are based on a 2,000 calorie diet.