HOT COCOA CUPCAKES

Hot Cocoa Cupcakes image

We were snowed in one Christmas and couldn't get to the store to buy cookies for Santa. My daughter and I searched through our cupboards and found ingredients for the perfect ho-ho-homemade treats for St. Nick. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Time 50m

Yield 2 dozen

Number Of Ingredients 17

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
FROSTING:
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

Steps:

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

Nutrition Facts : Calories 292 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 167mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.