Cupcakes hot chocolate

Hot chocolate cupcakes
Hot chocolate Cupcakes with Peppermint Buttercream (makes 20 cupcakes)

For the cake: 2 1/2 cups all-purpose flour 2 cups granulated sugar 1 cup cocoa powder 2 tsp baking powder 1 tsp baking soda 1 tsp salt 3 eggs 1 packet Hot Chocolate mixed with 3/4 cup warm milk 3/4 cup vegetable oil 1 tsp vanilla extract

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners. 2. In bowl of stand mixer combine dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt. 3. Add wet ingredients to dry ingredients: eggs, hot chocolate/milk mixture, vegetable oil and vanilla. 4. Beat on medium speed until well combined, scraping down sides of bowl as needed. 5. Fill cupcake liners 2/3 full with batter. 6. Bake for 16 minutes or until toothpick inserted in center comes out clean. 7. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling. 8. Once cupcakes are completely cool frost with Peppermint Buttercream and garnish with Peppermint Bark.

For the icing: 3 sticks unsalted butter, softened 6 cups confectioner’s sugar 1/4 – 1/2 cup milk 1 1/2 tsp peppermint extract

1. In bowl of stand mixer beat butter until creamy. 2. Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary. 3. Add milk until you reach desired consistency. 4. Add peppermint extract and mix well. 5. Place icing in piping bag fitted with a large round tip and frost cupcakes. 6. Garnish cupcakes with Peppermint Bark and white nonpareils (optional).

Peppermint Bark: 12 oz Chocolate Bark 12 oz Vanilla Bark 20 mini candy canes, crushed 1/2 tsp peppermint extract

1. Line a baking sheet with wax paper. 2. Melt chocolate bark in microwave safe bowl for 1 minute. Continue to microwave at 15 second intervals until melted. Pour melted chocolate onto prepared baking sheet and spread evently with a spatula. Let chocolate harden for about 30 minutes. 3. Melt vanilla bark in microwave safe bowl for 1 minute. Continue to microwave at 15 second intervals until melted. 4. Add peppermint extract to melted vanilla and stir. Pour melted vanilla overtop of hardened chocolate and spread evenly with a spatula. 5. Sprinkle crushed candy canes ontop of candy bark. 6. Allow bark to harden for about 30 minutes before breaking into pieces. Garnish cupcakes.

Wishing you all a very Merry Christmas