So this weekend there were two things that were definite musts on my to-do-list. One go for a long run around DC (to train and well burn off the calories that I will be taking in from these cupcakes) and get out for a bit. Two, make cupcakes for National Cupcake Day. These are only one set of cupcakes I made to go along with the theme of the party I attended Saturday night. The theme being an Apres-Ski Party. Think about the clothes you would wear after spending a day skiing and then you go and hangout with your friends. Well and drink hot chocolate and cider while stuffing your face. So, I decided to make cupcakes to go along with the theme.
These hot chocolate cupcakes start with devils food cake with hints of coffee. They are then topped with marshmallow fluff frosting, a couple toasted marshmallows and a sprinkling of cocoa powder. They are the essence of hot chocolate in a cupcake and would be perfect for any party this time of year. Enjoy!
A little planning went into these cupcakes...
My longest run yet led to some awesome site seeing. Seriously, being able to go for runs around the city and see so much, is one of the best things about living in this area.
Time for the cupcakes...
Getting everything set...
Dry meet wet...you will soon turn into light fluffy chocolaty deliciousness.
1/4 cup seriously my new favorite way to fill cupcake liners.
Ready for the oven!
Fresh out of the oven and just need a little frosting. Of course this is the time when I realize I have cupcakes to frost, but only have about a 1/4 of a cupcake of powdered sugar. Off to the grocery store I go...
Hot Chocolate Cupcakes:
*makes approximately 14 cupcakes
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 large eggs, room temperature, yolks and whites separated
1 teaspoon vanilla
9 tablespoons unsweetened cocoa powder
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup strong coffee, room temperature
1/4 cup skim milk
Marshmallow Fluff Frosting:
1/2 cup unsalted butter, softened
1/2 cup marshmallow fluff
2 cups powdered sugar
1 teaspoon vanilla extract
2 dozen mini marshmallows or 1/2 dozen large marshmallows, cut in half
1. Preheat oven to 350 degrees F. Line two cupcake tins with a total 14-15 cupcake liners and spray with non-stick cooking spray.
2. In a large mixing bowl, cream together butter and sugar until well combined. Add in vanilla and egg, mix well until combined.
3. In another large mixing bowl sift together cocoa powder, flour, salt, baking soda and baking powder.
4. Combine milk and coffee in a measuring cup.
5. Add the flour and coffee mixtures to the sugar-butter mixture, alternating between flour and coffee, mixing between the addition of each. Begin and end with flour.
6. Using a 1/4 cup measuring cup or small cookie scoop, scoop 1/4 cup into each cupcake liner so that it is 3/4 full.
7. Bake for 18-20 minutes, or until tester comes out clean.
8. While cupcakes are cooling, prepare the frosting. Using an electric hand mixer cream the butter. Then on medium speed, mix in the marshmallow fluff until light and fluffy, 2-3 minutes.
9. Next mix in the powdered sugar and beat for another 2 minutes. Once the powdered sugar is completely incorporated, mix in the vanilla extract just until combined. Place the frosting in a piping bag. Generously frost each cupcake and then top marshmallows. I used my creme brulee torch to toast the marshmallows. Just be extremely careful, because the marshmallows will catch on fire, just like when you roast them over a fire. Sprinkle with a little cocoa powder and Enjoy!
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