Hot Cocoa Cupcakes
December's box was created in order to warm you up on a cold winter night. An ooey, gooey surprise center in a rich chocolate cupcake, topped with toasted marshmallows and crunchy chocolate pearls. A steaming cup of hot cocoa in a cupcake! YUM
I wanted to give the cupcake an impressive topping without having to dirty any extra bowls... enter the marshmallow. Who doesn't love a soft gooey roasted marshmallow? An extra 2 minutes in the oven and the marshmallow gets a nice dark top and a delicious melted center.
Personally, I was going for a fancier serving and chose the gold foil cupcake wrappers for elegance, but there are so many ways to dress up or down these delicious cupcakes.
One of my favorites is a fun colored wrapper and matching paper straw. This gave a cute "hot cocoa" drink feel and my kids absolutely loved it!
Did you miss out on December's Box but still want to make these?? No problem! Follow the recipe below and sign up now for your Lilyrose Bakers Box subscription so you don't miss out on any future boxes!
Yields 12 Hot Cocoa Cupcakes Time: 1 hour including baking/cooling time
1 cup (140g) flour
½ cup (50g) cocoa
1 cup (200g) sugar
1 Tbls vanilla sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup oil
1 tsp instant coffee dissolved in
¾ cup warm water
12 chocolate truffles
Chocolate Crunch Pearls
Pre-heat oven to 350/180. In a large mixing bowl whisk together dry ingredients.
Add in eggs, coffee and oil. Mix until combined.
Pour batter into cupcakes cups filling ¾ of the way to the top. Unwrap each truffle and drop one into the center of each cupcake.
Bake for 25 minutes. Remove cupcakes from oven and immediately place one marshmallow on top of each cupcake (if marshmallow begins to fall off, place tray in oven and carefully adjust marshmallows on top). Return to oven for 2-3 minutes.
When marshmallows are lightly toasted remove from oven and gently pull on each marshmallow to break the surface. Top with chocolate pearls.