Peppermint Hot Chocolate Cupcakes with Marshmallow Buttercream Jamie
In a small bowl, whisk together the cocoa powder and hot water (or coffee) until smooth. Set aside. In a mixing bowl, combine the sugar, flour, baking powder, baking soda, and salt. Whisk until well blended, then add in the wet ingredients. Whisk in the chocolate mixture and stir until the cupcake batter is well combined.
Hot Chocolate Cupcakes with Marshmallow Buttercream Hot chocolate
These hot chocolate cupcakes with marshmallow frosting are incredibly versatile, and you can easily customize them to suit different tastes and occasions. Here are some delicious variations to try: Mexican Hot Chocolate Cupcakes: For a spicy twist, add 1 teaspoon of ground cinnamon to the cupcake batter. If you're feeling adventurous, a pinch.
Hot Chocolate Cupcakes with Marshmallow Buttercream Recipe Hot
Make the Chocolate Cupcakes. Preheat the oven to 325°F / 165°C and line a 12-count, regular sized muffin tin with cupcake liners. In a mixing bowl, add the flour, baking soda and powder, salt, and cocoa powder. Whisk thoroughly until no white streaks of flour remain and set aside.
Homemade Chocolate Cupcakes with Marshmallow Frosting • A Table Full Of Joy
Spray a muffin tin or add cupcake liners. In a large bowl, mix together baking soda, baking powder, cake flour, sugar, milk, eggs, oil, cocoa, and your hot chocolate mix. Employ your muscles or mix with a mixer 2-3 minutes, until smooth. Carefully pour the cupcake mixture into a lined muffin tin (2/3 full).
Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel
Instructions. Preheat the oven to 350°F. Line a standard 12-cup cupcake pan with paper liners. Set aside. Combine the hot chocolate mix with 1 cup boiling water and set aside to cool. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Chocolate Cupcakes with Toasted Marshmallow Meringue Frosting Life
Hot chocolate cupcakes: Whisk together the hot chocolate powder and hot water. Set aside to cool. In the bowl of a stand mixer, whip the egg and granulated sugar on high until lightened in color and texture (about 20-30 seconds).
Peppermint Hot Chocolate Cupcakes with Marshmallow Buttercream Treats
Instructions. Preheat the oven to 350 degrees. In a mixing bowl beat butter, sugar, vanilla until fluffy. About 3 minutes, scrape down the sides of the bowl. Add eggs one at a time and beat until incorporated. In another bowl add flour, cocoa powder, hot chocolate mix, salt, baking powder and baking soda.
Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel
Instructions. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well. Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well.
Chocolate cupcake, buttercream frosting and marshmallow fondant flower
Preheat your oven to 350 degrees F. Line your muffin pan with cupcake liners and set it aside. Whisk together the flour, salt, baking cocoa, and baking soda in a medium bowl. Set it aside. In a separate, large bowl, whisk the eggs with the sugar. Gradually add oil and whisk until it's all combined.
Chocolate Cupcakes with Vanilla Marshmallow Buttercream Frosting
Preheat oven to 350°F. Line a 12 count cupcake pan with liners and spray with cooking spray, set aside. In large bowl whisk together your flour, cocoa powder, baking powder and baking soda. Add in your eggs, both sugars, oil, vanilla and milk and beat on medium speed for 1-2 minutes until combined.
Hot Chocolate Cupcakes with Marshmallow ButterCream Hot chocolate
Instructions. Preheat oven to 350°F (180°C). Line a cupcake pan with cupcake liners. In a large bowl, whisk the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt together then set aside. In a large bowl, whisk together the vegetable oil, milk, egg, and vanilla extract and stir until combined.
Light and Fluffy Marshmallow Icing Recipe Julie Blanner
Bake for 25 minutes. Cool. Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.
Hot Chocolate Cupcakes with Marshmallow Buttercream The Domestic Rebel
Step 1: Prepare batter. In a medium bowl, whisk together flour, cocoa powder, cocoa mix, baking powder, baking soda, and salt. Set aside. With an electric mixer, beat butter and sugar until light and fluffy, 2-3 minutes. Add eggs, one at a time, beating well after each addition.
Rumbly in my Tumbly Hot Chocolate Cupcakes with Marshmallow Buttercream
Instructions. Preheat oven to 350 degrees F. Line 2 muffin tins with 22 paper liners. Set aside. In a large bowl, beat together the cake mix, milk, oil, eggs, hot cocoa packet, and dry pudding mix together with an electric mixer until combined and smooth, about 2 minutes.
Ghost Cupcakes with Marshmallow Buttercream Frosting Life Love Liz
These hot chocolate cupcakes are filled with whipped cream, topped with a marshmallow frosting, chocolate drizzle, and mini marshmallows.. Marshmallow Buttercream: You will need one 7-ounce jar of marshmallow fluff in order to make the frosting. Unlike my other buttercream recipes, you will only use 1 ½ cups of powdered sugar since we are.
Kathleen's Confections Chocolate Marshmallow Creamfilled Cupcakes
Make the cupcakes: Preheat the oven to 350 degrees and lightly spray 24 cupcake liners set in cupcake baking trays. In a small saucepan, melt the butter, vegetable oil, and coffee. Set aside to cool a bit. In a large mixing bowl, whisk the flour, cocoa, sugar, brown sugar, baking soda, and salt.
