Toasty Cocoa Cupcakes

Perfect for winter or summer, these cupcakes are a play on hot chocolate with marshmallows.

Dark Chocolate cupcakes, filled with a rich chocolate ganache, and topped with a marshmallow frosting.  Hitting the tops with the kitchen torch browns the marshmallow beautifully & adds a nice toasty flavor.  Super cute in mini size!

Banana Split Cupcakes

I found these cupcakes over at Confessions of a Cookbook Queen & knew I had to make them.  I had a bit of trouble with the consistency of the frosting, but the flavor was absolutely delicious!

A banana cupcake with a marshmallow center, strawberry buttercream, chocolate sauce & a cherry on top.  The only thing missing is the pineapple!

Hot Chocolate Cupcakes

These are cupcakes for chocolate lovers.  A rich, moist cupcake, filled with a velvet chocolate ganache, and topped with marshmallow frosting.  Just like the perfect cup of hot chocolate.

Chocolate Cupcakes
from Hershey's 
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp vanilla
2 eggs
1 cup milk
1/2 cup oil
1 cup hot water or coffee

Mix dry ingredients, then add in all wet ingredients except hot water.  Beat on low for 30 seconds, then at medium speed for 2 minutes.  Add in hot water and mix until combined.  Fill cupcake liners 2/3 full at bake at 350 degrees for 18-20 minutes.

Chocolate Ganache
6 oz dark chocolate chips
6 oz semi sweet chips
3/4 cup heavy cream
2 Tbsp corn syrup

Mix all ingredients in a microwave safe bowl.  Heat in 30 second intervals, stirring in between.  It should take about 90 seconds.  Continue stirring until all chips have been melted, and let cool slightly.

After cupcakes are cooled, cut a cone shape out of the center.  While the ganache is still warm, spoon a heaping teaspoon into the hole.

Seven Minute Frosting
from Martha Stewart
6 egg whites
1 1/2 cups sugar
1/4 cup water
2 Tbsp corn syrup
1 tsp vanilla

Mix egg whites, sugar, water and corn syrup in the bowl of a stand mixer and set over a pot of simmering water.  Whisk gently until it reaches 160 degrees.  Transfer bowl to stand mixer and whip for 5 minutes, until frosting has tripled in size and is glossy.  Pipe on cupcakes and toast using a torch if desired.

Idea from A Cozy Kitchen's Hot Chocolate Cupcakes

Pretty Peppermint Marshmallows

Homemade marshmallows taste so different than store-bought marshmallows you're used to.  The homemade version is soft and creamy and has a very fresh taste to it, nothing like the borderline stale rubbery marshmallows that come in plastic bags.  And while they seem intimidating to make, if you have a stand mixer they're really no work at all!

To make these extra festive, I added some peppermint extract and a little red food coloring.  I can't wait to float a few of these in a mug of hot cocoa!

Peppermint Marshmallows
makes a 9x9 pan
3 (.25 oz each) envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water
1/4 tsp coarse salt
1/4 tsp peppermint extract
red gel food coloring

Prepare a 9x9 pan by lining with a piece of plastic wrap and spraying with cooking spray.
Pour the 1/2 cup cold water and 3 packets of gelatin into the bowl of a stand mixer and let sit for 10 minutes. Add sugar, corn syrup and 1/4 cup water to a medium saucepan and bring to a boil over high heat.  Let boil rapidly for 1 minute, then turn on stand mixer to high and pour down the side of the mixer bowl into the gelatin.  Add salt and beat on high for 12 minutes.  Add peppermint extract and mix well.  At this point you can add the red food color and mix until marbled or fully incorporated.  Coat a spatula or your hands with cooking spray and pour the marshmallow mixture into the prepared pan and even out.  Cover the pan with another piece of plastic wrap coated with spray.  Let sit 2 hours, then cut into desired shapes, then roll in powdered sugar.  Store in an airtight container.

Recipe from Martha Stewart