Description
Indulge in the cozy flavors of hot cocoa with these delightful Hot Cocoa Cupcake Mugs. Perfect for the holiday season or any time you’re craving a sweet treat, these cute cupcakes are sure to impress!
Ingredients
Scale
Cupcakes:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 cup mini marshmallows
- ½ cup chocolate chips
Whipped Cream Topping:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Decorations:
- 12 mini candy canes (for handles)
- ½ cup melted chocolate (for glueing)
- Optional toppings: chocolate shavings, crushed peppermint, mini marshmallows
Instructions
- Preheat the Oven: Preheat oven to 350°F and line a muffin tin with paper liners.
- Prepare Cupcakes: Prepare the chocolate cake mix according to package instructions. Fill cupcake liners ¾ full and bake for 18–20 minutes.
- Make Whipped Cream: Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Decorate: Remove liners from cooled cupcakes. Top with whipped cream, place a mini candy cane handle, and add desired toppings.
- Chill and Serve: Chill briefly to set decorations before serving.
Notes
- If candy canes don’t stick well, use only the curved portion. Frosting can be used instead of whipped cream for a more stable topping if serving later.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
