Apparently my mom has a lot of ideas about food photo styling! She was going through the house pulling down sleds and ornaments and other trinkets for me to use in my photographs, it was hard to contain her excitement! Thanks mom! It's kind of awkward to have other people watch you to take photographs of food; it's not natural. I'm standing on chairs, squatting, and moving around mini marshmallows. Strange. My dad mocks me (probably because he's never viewed the blog before) and my mom tries to help me out. Being back home with your parents is fantastic!
Even though I made these little cupcakes for Christmas Eve, they would be perfect for any winter party, especially for children. Weird tip, but the cupcakes definitely tasted better the next day! American buttercream (butter + powdered sugar) is not my favorite and I wish it wouldn't become a little crusty on top. However, when the cupcakes hang out in a container with the mini marshmallows, the frosting and the marshmallows become softer, sweet!
The hot cocoa frosting really tastes likes hot cocoa! I don't know what is put into hot chocolate mix, but it has a distinct and wonderful flavor that shines on these cupcakes. I used my favorite chocolate cupcake recipe that is moist and tender. Please don't skimp on the mini marshmallow bits, they truly make the cupcakes adorable and tasty!
One Year Ago - Christmas Cookie Wrap-up
Cupcakes 3/4 cup flour 1/3 cup unsweetened cocoa, Hershey’s special dark 3/4 cup sugar 1/2 + 1/8 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup vegetable oil 1/4 cup + 2 tablespoons milk 1 egg 1 teaspoon vanilla 1/3 cup hot water
- Preheat the oven to 350 ˚F and line the mini muffin tins with paper liners.
- Sift the flour, cocoa, sugar, soda, powder, and salt to the bowl of a stand mixer with a paddle attachment. Mix on low to just combine.
- In a small bowl, beat together the oil, milk, egg, and vanilla with a fork. Add to the flour mix and beat on low until just combined. Scrape the bowl.
- Beat in the hot water and mix for 30 seconds on high speed.
- Use a 2-tablespoon scoop to portion the batter in the cupcake liners. Bake for 12 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack before frosting.
Frosting 1/2 cup dry hot chocolate mix (about 2 1/2 packets) 1/3 cup + 1 tablespoon heavy cream 8 tablespoons (1 stick) unsalted butter, room temperature 1 pound (small box) powdered sugar splash of vanilla mini dried marshmallow bits
- In a small saucepan add the hot chocolate mix and the cream. Stir and heat until all the cocoa is dissolved. Set aside to cool.
- Beat the butter until pale yellow in the bowl of a stand mixer with a paddle attachment. Beat in the powdered sugar in small batches until well combined. The mixture will become very dry.
- Beat in the cooled cocoa and mix on high for about a minute until light and fluffy.
- Beat in the vanilla.
- Pipe on the cupcakes and decorate with the dried marshmallows.