Hot Cocoa Cupcakes

Name: Hot Cocoa Cupcakes
Ingredients: 1/2 cup butter, softened; 1-3/4 cups sugar; 2 large eggs; 1-1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 cup baking cocoa; 1/4 cup instant hot cocoa mix; 3 teaspoons baking powder; 1/4 teaspoon baking soda; 2 cups 2% milk; 1/2 cup butter, softened; 1 jar (7 ounces) marshmallow creme; 1 teaspoon vanilla extract; 3-3/4 cups confectioners' sugar; 1/4 to 1/3 cup 2% milk; Optional toppings: miniature marshmallows, crushed candy canes and colored sprinkles

16 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1-3/4 cups sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/4 cup instant hot cocoa mix
3 teaspoons baking powder
1/4 teaspoon baking soda
2 cups 2% milk
1/2 cup butter, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1/4 to 1/3 cup 2% milk
Optional toppings: miniature marshmallows, crushed candy canes and colored sprinkles

Directions

1

Preheat oven to 350°. Line 24 muffin cups with paper or foil liners.
2

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition.
3

Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely.
4

For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.