Hot Chocolate Cupcakes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 7/8 cup Cocoa powder
  • 1 3/4 cup Flour
  • 3/4 cup Granulated sugar
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla
  • 1 Whipped cream

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 5 tbsp Butter
  • 3/4 cup Buttermilk
  • 2 tbsp Milk

• Liquids

  • 1/2 cup Water, HOT

• Other

  • ¼ cup Mallow Bits

Found on garnishandglaze.com

Ingredients

• 1¾ cup flour
• ¾ cup cocoa powder
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 1¼ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup buttermilk
• 2 eggs
• ⅓ cup vegetable oil
• 1½ teaspoon vanilla
• ½ cup hot water
• 5 tablespoons butter
• 2 tablespoons cocoa powder
• 2 tablespoons milk
• 1½ cups powdered sugar
• ¼ cup Mallow Bits
• Whipped cream

Directions

• Preheat oven to 350 degrees F and line muffin tin with baking cups.
• In the bowl of a stand mixer, mix flour, cocoa, sugars, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, vegetable oil, and vanilla. Mix until smooth. Scrape bowl as needed.
• With the mixer on slow speed, add the hot water and mix until combined.
• Use an ice cream scoop or ¼ cup measuring cup to fill baking cups ⅔ full. Bake for 16-18 minutes or until toothpick comes out clean. Let cool in pan for 5 minutes and then move to a cooling rack to cool completely.
• Place butter, cocoa powder, and milk in a small sauce pan and cook over medium heat until butter is melted. Remove from heat and whisk in the powdered sugar until smooth.
• Working one at a time, dip the tops of each cupcakes (or spoon on) into the icing and immediately sprinkle half the cupcake with Mallow Bits. Let the icing set before adding the whipped cream. Serve immediately. (Wait to add the whipped cream until ready to serve. If you pipe the whipped cream on youll need to store the cupcakes in the fridge.)