Hot Cocoa Cupcakes

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Fluff/marshmallow creme
  • 2 tbsp Nutella

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Cocoa powder, unsweetened
  • 2 tsp Confectioners' sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 tbsp Canola oil

• Dairy

  • 1 1/3 cup Heavy cream
  • 2 tbsp Milk
  • 1 tbsp Yogurt

• Liquids

  • 1/4 cup Water

Found on treatsandeatsblog.com

Description

Ingredients

• ¼ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ½ cup sugar
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 large egg
• ¼ cup warm water
• 2 tbsp milk
• 1 tbsp yogurt
• 1½ tbsp canola oil
• ½ tsp vanilla extract
• 2 tbsp nutella
• ⅓ cup heavy cream
• ½ cup fluff/marshmallow creme
• 1 cup heavy cream
• ½ tsp vanilla extract
• up to 2 tsp confectioners sugar (optional)

Directions

• to make the cupcakes
• Preheat the oven to 350 F. Line a cupcake tin with 6 paper liners.
• Add the cocoa powder, flour, sugar, baking soda, baking powder, and salt to a large bowl and whisk well. Add the egg, warm water, milk, yogurt and canola oil and stir by hand until well-mixed. This took me about 4 minutes. Divide the batter equally between the 6 cupcake liners (about ⅔ full). Youll need to really scrape down the bowl.
• Bake for 15-20 minutes or until a toothpick comes out with only a few crumbs attached. Let cool on a wire rack.
• to make the filling
• Add the nutella to the bowl of a standing mixer or a large mixing bowl. Whip using the whisk attachment for 1 minute. Add the heavy cream and mix with the whisk attachment on medium high speed for 1 minute. Scrape down the sides and bottom of the bowl and mix for another 1-2 minutes or until soft peaks form. Transfer the mixture to a bowl and place in the fridge for at least 2 hours or overnight.
• to make the frosting
• Add the fluff to the bowl of a standing mixer or a large mixing bowl. Whip using the whisk attachment for 1 minute. Add the heavy cream and mix with the whisk attachment on medium high speed for 1 minute. Scrape down the sides and bottom of the bowl and mix for another 2-3 minutes or until stiff peaks form. Add the vanilla and mix for another 30 seconds. You can add a couple teaspoons of confectioners sugar if needed.
• to assemble the cupcakes
• Use a small paring knife to cut a cone out of the center of each cupcake. Fill with the nutella whipped cream filling. Slice off the top of each cone and place on top of the filling. Frost with the fluff whipped cream frosting and try not to eat them all in one sitting.