How to Make Peppermint Hot Chocolate Cupcakes

Instructions

Cupcake Directions

1. Preheat oven to 350 degrees. Line acupcake pan with cupcake paper liners.
2. Whisk flour, cinnamon, baking soda, and salt in s medium bowl. Set aside.
3. Mix hot water and cocoa powder in a small bowl. Set aside.
4. Using a mixer, cream together butter and sugar until light and fluffy.
5. Add in the egg, vegetable oil, and vanilla and mix until well combined.
6. Add half the flour mixture, beating until smooth.
7. Mix in Cocoa/water mixture until well blended, then beat in remaining flour mixture. Batter should be smooth and fluffy.
8. Scoop batter into paper-lined muffin cups, filing ¾ of the way with batter.
9. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
10. Remove from oven allowing cupcakes to cool. Place individual cupcakes on a wire rack to cool completely.

Frosting directions

1. Cream the butter, peppermint extract and powdered sugar until it's light and fluffy, about 3 to 5 minutes.
2. If it's too dry, add cream or milk, a Tablespoon at a time, until the frosting is of spreading consistency. If you draw a knife through the frosting, the shape(where the missing frosting would be) will hold.
3. Fill an Icing bag with your prepared frosting, making sure to fit the bag with a star tip. Twist the open end of the pastry bag to push the frosting to the tip.
4. Starting from the outside edge, and working toward the center, pipe stars onto the cupcake, filling the entire top.

Decorating

1. Decorate the cupcakes with mini-marshmallows,chocolate chips, and crushed candy canes. Insert a small candy cane into the frosting.