Brrrrr! So far in 2014, we've had more than our fair share of frigid temperatures (at least in the Northeast). That's why it's pretty hard to resist staying indoors and warming up with a nice big mug of hot cocoa.
But you know what's even better than a cup of chocolate goodness? This recipe for Hot Chocolate Cupcakes from Me and My Pink Mixer. OMG. Hot. Chocolate. Cupcakes! Why didn't someone think of this a long time ago? Regular old chocolate cupcakes are just so ... boring.
But these babies? Topped with creamy frosting, marshmallows, and drizzled with fudge -- you may just give up your go-to drink in favor of baking up a batch of these irresistible treats.
Or I guess you could always enjoy one along with a cup of cocoa? (Nothing says "we can beat these winter blues" like a good old-fashioned sugar high.)
Hot Chocolate Cupcakes
1/2 cup plus 1 tbsp. Dutch-process cocoa powder
1/2 cup plus 1 tbsp. hot water
2 1/2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 sticks plus 1 tbsp. unsalted butter at room temperature
1 2/3 cups sugar
3 large eggs at room temperature
1 tbsp. vanilla extract
3/4 cup sour cream
2 sticks (1 cup) butter at room temperature
3 cups powdered sugar
1 package hot cocoa mix
1 - 2 tbsp. heavy cream
1 tsp. vanilla extract
Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
In a small bowl, combine cocoa powder and hot water and whisk until smooth.
Combine the butter and sugar in a saucepan over medium heat. Cook, stirring occasionally, until the mixture is smooth and butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4 to 5 minutes.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
Using a large cookie scoop, fill prepared liners with batter, using one scoop per cupcake. Bake about 18 to 20 minutes, rotating the pan halfway through baking. Let cool in pan about 5 minutes, then transfer to a wire rack to cool completely.
In the bowl of an electric mixer, cream together the butter, powdered sugar and vanilla for 2 to 3 minutes on med-high speed. Lower the speed and add the hot cocoa mix and milk. Beat for another 3-5 minutes until light and fluffy. Frost cooled cupcakes.
Garnish with marshmallows and fudge drizzle.
Image via cakeanarchist/Flickr