Best Hot Chocolate Cupcakes With Whipped Topping Recipes
HOT CHOCOLATE CUPCAKES
Warm up this winter with fun new cupcakes, Hot chocolate cupcakes with hot cocoa buttercream!
Provided by Sweets & Treats Boutique
Categories Cupcakes
Time 1h12m
Number Of Ingredients 18
Steps:
- HOT COCOA CUPCAKES 1. Line cupcake pan with Bake Bright cupcake liners. 2. In a mixing bowl, combine cake mix, cocoa mix, pudding mix, eggs, sour cream, oil, and milk at low speed. Once all ingredients are incorporated, beat cake batter medium/high for a full minute. 3. Add 3-4 tbsp of cake batter to each cupcake liner. Bake for 20-22 minutes at 350F, or until toothpick comes out clean. HOT COCOA FROSTING 4. While cupcakes are cooling it's time to make the hot cocoa frosting! In a large mixing bowl cream butter at medium speed until smooth. Add extract and mix until combined. Add in powdered sugar one cup at a time then add cocoa beating slightly between each addition. Add whipping cream 1 Tbsp. at a time beating in between additions until you reach your desired consistency. WHIPPING CREAM 5. Place metal mixing bowl and metal whisk of electric mixer in freezer for 10 minutes. Once cold beat whipping cream in cold bowl with cold whisk until stiff peaks form. 6. Beat in powdered sugar. 7. Frost cooled hot cocoa cupcakes with hot cocoa frosting and finish with a little ruffle of whipped cream on top. Add sprinkles and trimmed straw for extra cuteness.
CHOCOLATE-CANDY CANE CUPCAKES WITH WHIPPED TOPPING
Your family will love the chocolate flavor with a hint of peppermint. Great for Christmas, or any cold day.
Provided by keebler78
Categories Desserts Cakes Cupcake Recipes
Time 1h5m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
- Beat cake mix, pudding mix, sour cream, oil, water, and eggs for cupcakes with a mixer on low speed until moistened. Beat on medium speed for 2 more minutes.
- Stir in chopped chocolate and 2 tablespoons of the crushed candy canes. Reserve remaining crushed candy for the topping. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Melt chocolate square for topping in a microwave-safe bowl in a microwave, 10 to 20 seconds.
- Frost cooled cupcakes with whipped topping. Drizzle with melted chocolate and top with remaining crushed candy canes.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 19.1 g, Cholesterol 28.2 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 4.7 g, Sodium 189 mg, Sugar 12.3 g
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