HOT CHOCOLATE CUPCAKES WITH WHIPPED TOPPING

Hot Chocolate Cupcakes with Whipped Topping image

One of my favorite cupcake recipes for Christmas! Keep hot chocolate cupcakes refrigerated for up to 3 days.

Provided by sammi_fleming

Time 1h5m

Yield 12

Number Of Ingredients 12

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Ingredients

1 cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk
2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding (such as Jell-O®)
1 cup whipped topping (such as Cool Whip®)
½ (10.5 ounce) package miniature marshmallows
1 tablespoon cocoa powder, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Cream sugar and butter for cupcake together in a medium bowl. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour and baking powder; add to the creamed mixture and mix well. Stir in 1/2 cup milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of each cupcake comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
While cupcakes cool, combine cold milk and pudding mix for topping in a bowl. Mix until smooth. Let pudding mixture sit for 5 minutes.
Mix 1/2 cup whipped topping into pudding mixture. Pipe the pudding on top of the cooled cupcakes. Place a dollop of remaining whipped topping on top of each cupcake. Garnish with marshmallows and sift cocoa powder over tops.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 50.8 g, Cholesterol 55.4 mg, Fat 11.3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 7.2 g, Sodium 254.1 mg, Sugar 33.5 g