Hot Cocoa Cupcakes

Hot cocoa is one of the things about winter that I really love and look forward to throughout the year. I have never really been a huge fan of winter otherwise; don't get me wrong, I love the winter sports and fashion and the pretty snowfall, but other than that winter has always just been the season that I want over soonest. That being said, these cupcakes are inspired by one of my only favorite things about winter. I was highly tempted to eat one while drinking hot cocoa, but my waistline told me I better not. 

Hot Cocoa Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup - 2 tbsp unsweetened cocoa powder

2 tbsp hot cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting

1 cup butter

2-3 cups confectioner's sugar

Marshmallow {see recipe below}

Marshmallow:

1 egg white

3/4 cup corn syrup

1 cup confectioners' sugar

1 tbsp vanilla

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

Make the marshmallow by beating the egg white on high for about 5 minutes to form stiff peaks. Beat in the corn syrup.

Beat in the confectioner's sugar a little at a time until it is completely combined. Beat in the vanilla, and continue beating for 2 to 3 minutes until the marshmallow has a fluffy texture {and when I say "fluffy" I mean like fluff, the marshmallow spread; I am hilarious}.

For the frosting, beat the butter alone for about 2 minutes, then add the confectioner's sugar a half cup at a time until the two of them are combined.

Slowly beat in the marshmallow.

Pipe the frosting with a circle tip onto the cooled cupcakes.

Top with peppermint bark and drizzled chocolate.

S'mores Cupcakes

One of my favorite {if not, my most favorite}, summer night activities is bonfires and s'mores. I love the smell of the fire that gets on my clothes and in my hair, and the sparks that fly up when the fire gets stoked, but the best part of the entire experience is obviously the s'mores! These cupcakes are the direct inspiration from a summer night bonfire, and will no doubt leave you craving one yourself.

S'mores Cupcakes

Yields 24+ {about 30}


Cupcakes and crust:

{1 cup graham cracker crumbs

1/4 cup melted butter substitute}

1 cup butter substitute

1/2 cup dairy free, soy free chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk


Frosting:


6 eggs whites

1 1/2 cup granulated sugar

1 teaspoon vanilla


For the crust:

Preheat the oven to 350 degrees.

In a small bowl, combine graham cracker crumbs and melted butter substitute until the crumbs are moist.

Spread the crumbs evenly in the cupcake cups, and press in evenly to make a crust.

Bake the crust for 10 minutes {just to give it a bit of a crunch}. Remove the trays from the oven, and let cool while you make the cupcake batter. Leave the oven on 350 though.


For the cupcakes:

Melt the butter substitute and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

 While the cupcakes are cooling, start making the frosting. This frosting is definitely one of the easiest and tastiest frostings that I've ever made, and it goes perfectly with these cupcakes! You couldn't have a s'more without a marshmallow could you?

For the frosting:

Put the egg whites and sugar in a {heatproof!!!} glass bowl, and put the bowl over barely boiling water.

Over the course of 3 to 5 minutes, gently whisk the egg whites together with the sugar until all of the sugar is dissolved. You aren't trying to make meringue here, so there is no need to whisk fast. You are just dissolving the sugar, so don't try to rush it :)

Once all of the sugar is dissolved, remove the bowl from over the water. Using an electric mixer, beat the egg whites and sugar on a high speed for 4 to 7 minutes until stiff, glossy peaks are formed. 

Add vanilla and continue beating until the vanilla is combined.

Pipe the frosting onto the cupcakes without a tip, just use the circular hole of the piping bag.

Admittedly, I am a bit of a pyro. This is a judgment-free zone, so none of you are allowed to judge me. That being said, my absolute most favorite {optional} part of these cupcakes was lightly torching the marshmallow frosting with my kitchen torch :)

 Like I said, this is optional, but how cute do they look?! I will also admit that I accidentally burned a lot of cupcake wrappers while doing this, but once I got the hang of it, it wasn't so bad :)

Top with graham cracker crumbs for a little extra crunch, and enjoy! These cupcakes are perfect for summer parties {hint hint: Fourth of July!!!} They will definitely be a hit wherever you bring them. How do you like your s'mores? Comment and let me know! I for one now like them in cupcake form :)