Hot Chocolate brought to life in a cupcake, one of my family’s most favorite winter time treat!
Ingredients:
Cupcake:
1 cup all-purpose flour 6 tablespoons unsweetened cocoa 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons unsalted butter, softened 1 cup sugar 2 eggs, at room temperature 1 large egg yolk, at room temperature 1/2 teaspoon vanilla 1/2 cup boiling water
Filling:
about 1 + 1/2 cups marshmallow fluff
Frosting:
1 pint heavy whipping cream 1 cup confectioners' sugar chocolate shavings for garnish, optional
Directions:
Preheat the oven to 350 degrees and line a 12 cup muffin pan with liners.
Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
Beat the butter in a large bowl
for 2 minutes until smooth and creamy. With the mixer on medium
speed, gradually add the sugar, beating until light and smooth 5
minutes. With the mixer on
low speed, beat in the eggs and yolk, one at a time. Once the eggs are
completely mixed into the batter, beat in the vanilla with your mixer
still on low speed.
With the mixer still on low
speed, add the flour in 4 additions, beating well after each one.
Drizzle in 2 tablespoons of the hot water at a time, mixing the batter
briefly after each addition until the water is mixed in and a smooth
batter forms.
Fill each cupcake liner with 1/4 of a cup of
batter and bake 18-20 minutes until a wooden toothpick comes out clean
when inserted into the center of a cupcake. Cool in pans on wire rack
for 10 minutes, then carefully remove the cupcakes from the pan and let
them cool completely on wire racks.
Cut a cone out of the
top of each cupcake with a paring knife to fill the cupcakes. Add a
spoonful of marshmallow fluff and replace with the cake cone after
cutting the pointy end off of the cut out portion of the
cupcake so that it lays flat once the filling is added.
To make the frosting, chill a large bowl and the beaters from your electric mixer 1/2 hour.
Add
the heavy cream and the confectioners' sugar. Beat the mixture starting
on low speed, and gradually increasing the speed as the cream thickens.
Beat the mixture until the cream sticks to the beaters when lifted.
Dollop big spoonfuls of the whipped cream on each cupcake and garnish with chocolate shavings.
