Hot Chocolate Cupcakes

Hey Guys!

Christmas is almost here and hopefully everyone is staying safe and not getting too overwhelmed this holiday season. If you do feel a bit stressed, just grab a piece of chocolate and take a deep breath. The holiday is about love and giving not stressing out over gifts and making everyone happy.

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The Little Cupcakeasaurus Rex started Boy Scouts a few weeks ago and will be celebrating with them soon for a Christmas party. What kind of Cupcakeasaurus would I be if I didn’t volunteer to bring the cupcakes? I asked the kiddo for his favorite flavor as my jumping off point for this one.

Chocolate!

Can you blame him? Also, I enjoyed the Lindor white chocolate truffles so much in the White Chocolate Christmas Cupcakes that I was excited to incorporate them again using milk chocolate this time. So, if we were in North Carolina or perhaps even farther north, then it would be cold enough to be enjoying hot cups of cocoa.

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Now, I don’t know how you’re used to making your Hot Chocolate but I love making it for the little man by adding a few extras to make it really delicious and over the top. I do usually use a base of Swiss Miss and milk, not water. I’ll heat it on the stove and add in some chocolate syrup and a good bit of cinnamon. After pouring into his favorite Spiderman mug, I add one milk chocolate truffle to melt into smooth rich chocolate. I top his with marshmallows though I typically prefer whip cream for myself. Then a little drizzle of chocolate syrup on top to really finish it off. Ideally these are enjoyed just before dropping him off somewhere else so they can endure the sugar high from all the chocolate. I’m kidding of course but I realize I’m fairly serious about my Hot Chocolate.

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Thankfully cupcakes don’t need specific temperature requirements to really be enjoyed. So I can bring all those wonderful flavors from our Hot Chocolate right into an easy to eat cupcake. I hate waiting for my Hot Chocolate to cool down enough to drink. I’m so impatient I end up burning my tongue on it and having a sore spot for the next few days. No risk of that with cupcakes.

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The cupcake base is a chocolate cupcake recipe I edited to bring out more of the cinnamon flavor. Amazingly the cake does not use butter or eggs. Instead your liquid ingredients in this one are going to be Greek yogurt and milk. The batter is extremely thick but it is also super easy to mix. I didn’t even use my mixer this time; just my whisk and a little elbow grease.

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I started by mixing my dry ingredients of flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. I whisked that together until well mixed. Then I added in the milk, Greek yogurt, and vanilla extract. Like I said, the batter is really thick. It does get softer as you mix it though. The last step is to fold in the chocolate chips. I suppose technically chocolate chips would be an alteration to the Hot Chocolate recipe but we’ll pretend they are subbing in for the chocolate syrup.

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Bake at 350 degrees for about 15-20 minutes or until a toothpick comes out clean.

Just like we did in the White Chocolate Christmas Cupcakes, take your kitchen shears and cut into the top of the cupcakes an X shape and push an unwrapped milk chocolate truffle into the top. Press down slightly so that the top of the truffle is almost flush with the top of the cupcake. If it sticks up a bit that is okay too.

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These cupcakes do not need a significant amount of icing. Pretty much we are just icing them enough to hold the marshmallows on and to add a bit of contrasting flavor.

 

Hot_Chocolate_CupcakesIn a large mixing bowl, with the whisk attachment, mix on medium high two sticks of butter, two teaspoons of vanilla, ½ a teaspoon of salt and 1.5 lbs of powdered sugar. The icing will be quite thick as well but the butter will be creamy. Make sure that there are no chunks of butter remaining and everything is smooth. I then piped a thin amount of icing on top of each cupcake in a circular motion starting from the outside of the cupcake and wrapping my way to the middle. I pretended it was like whip cream swirling at the top of the mug.

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The marshmallows really have no rhyme or reason. I mean I didn’t count them or have a method of how I attached them or anything. I just took a handful and placed them on so that it looked like a dome of marshmallows on top of Hot Chocolate. That is the whole look we are going for after all.

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Hot_Chocolate_Cupcakes

I had some leftover chocolate from the Rum Soaked Chocolate Covered cherries the other day, so I heated some of that up. There are several ways to do a drizzle. If your chocolate is cooperating, you can take your stirring spoon and drizzle the chocolate right over the cupcakes. If it isn’t, then you can use a mini squirt bottle like I did or I’ve even used a sandwich bag before. I don’t recommend a sandwich bag because if the chocolate is the slightest bit too hot it can melt a hole in the bag and go everywhere. I learn from experience folks. In a pinch though, it does work if you are careful about the temperature of your chocolate.

 

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Hot_Chocolate_Cupcakes

The last finishing touch that really sells the Christmas party theme for these Hot Chocolate Cupcakes are the little mini candy canes. I remember going to Black Hawk Hardware and sitting on Santa’s knee for pictures. He would always give out these little mini candy canes. It is funny to me how important talking to Santa was back then but I could not for the life of me tell you one thing I ever asked for him to bring me for Christmas. I do remember he had a real beard and I was fairly convinced he was the realest of all the Santas.

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Speaking of Santa, I am sure he would love one of these Hot Chocolate cupcakes left out for him with a tall glass of milk.  That’s how you get the fun stuff kids!

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What a way to make the holiday magical? Whip up some Hot Chocolate Cupcakes and maybe enjoy them with your own mug of Hot Chocolate as well. Curl up with your family and enjoy the holiday. This is how I’m making life taste sweeter.

Hot Chocolate Cupcakes
Print Recipe
Cinnamon Chocolate Cupcakes stuffed with Lindor Milk Chocolate Truffles topped with a simple vanilla butter cream and mounds of marshmallows. Finish with a milk chocolate drizzle and mini candy cane for holiday delight.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Hot Chocolate Cupcakes
Print Recipe
Cinnamon Chocolate Cupcakes stuffed with Lindor Milk Chocolate Truffles topped with a simple vanilla butter cream and mounds of marshmallows. Finish with a milk chocolate drizzle and mini candy cane for holiday delight.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Ingredients
Cinnamon Chocolate Cupcakes
Simple Vanilla Butter Cream
Servings: cupcakes
Instructions
Cinnamon Chocolate Cupcakes
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, whisk together dry ingredients of flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon.
  3. Add in Greek yogurt, milk and vanilla extract and mix until well blended.
  4. Fold in chocolate chips with a spatula. Fill 24 lined cupcake tins 3/4 full with batter.
  5. Bake at 350 degrees for 15-20 minutes. A toothpick will come out clean. Using kitchen shears cut a cross into the top of each cupcake. Insert an unwrapped Lindor Milk Chocolate Truffle in to the opening and press down slightly until the top of the truffle is nearly flush with the top of the cupcake.
Simple Vanilla Butter Cream
  1. In a large mixing bowl, with the whisk attachment, mix on medium high butter, powdered sugar and vanilla extract until smooth.
  2. Swirl a very light flat coating of icing over each cupcake. Add about 10-12 marshmallows to the top of the icing.
  3. Melt Almond Bark in a microwave safe bowl on High in microwave for 30 seconds. Stir and add 10 seconds until completely melted and smooth. Using a spoon or squirt bottle, drizzle Almond Bark over the top of cupcakes. Garnish with a mini candy cane on each cupcake.
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Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting

Hey Guys!

Man, it has been a fun filled week. I have successfully completed almost all of the Christmas shopping. There are just a few things left to check off that list but for the most part done. We added two new furry members to the family this week. They are the sweetest little eight week old kittens who have diligently been helping me gift wrap presents. By help of course I mean chase string and chomp on bits of paper.

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As we all get into the holiday spirit, Little Cupcakeasaurus Rex built his own Gingerbread house made of foam. Why not a real Gingerbread house? Well, one, I have always felt funny about eating candy off of real Gingerbread houses. Something about Hansel and Gretel and eating stale candy….but I digress. But reason two is that we were filling the house with the smell of delicious Gingerbread cupcakes instead. These taste way better than any prefabricated Gingerbread house kit or stale candy you can pick up at the store.

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Full disclosure, this was the first Gingerbread anything I’ve ever made from scratch. I knew that Gingerbread required molasses but I had never directly worked with it before. In my mind, I imagined molasses being a lot like Karo syrup. Molasses is NOT like Karo syrup. It does not smell good and doesn’t really taste good raw either. Yes, of course, I had to try it. Just like that time when I was about seven or so and decided that vanilla extract smelled good enough to eat. No no no. But thankfully, molasses mixed with other delicious things, much like vanilla extract, ends up tasting amazing in the end.

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These Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting are super easy and super cute for all of your holiday gatherings and treats. Much like so many of my recipes, you separate your dry ingredients and your wet ones and then you mix them in together. The consistency and color of the batter will look like the smoothest peanut butter you’ve ever seen.

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When the cakes come out they are so  fluffy and much more enjoyable than the rock hard cookies in the kits. Can you tell I have some hate for the Gingerbread house kits? It is probably repressed anger from never being able to get my royal icing packet to the right consistency to dry before my house fell over. I’m a baker. I bake. I am not an architect nor a construction master. I’ll leave the house building to the other guys. We’ll stick with cupcakes.

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_FrostingThe frosting is just as easy as the caking. At first, I felt like that was a TON of sugar for a cream cheese icing but then I realized why. Ginger and molasses both have really strong flavors. You end up needing the extra sugar to balance out those flavors. It works out I promise. It works out so well that I was practically eating the frosting by the spoonful. Really, this stuff would taste good on sooo many things.

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The final touch is adding these adorable little Gingerbread men to the top. I LOVE almost any food I can bite the head off of. Ok, that may sound weird. I don’t mean like meat and animals and such. I mean I love biting the heads off of Peeps, and Teddy Grahams and gummy bears. So, if you have an obsession like I do of edible decapitation, then you’ll love these decorative Gingerbread men. Wilton has a great line of Christmas Icing Decorations that include Christmas trees and snowflakes and these lovely Gingerbread men. I also noticed they have some dressed in ugly Christmas sweaters or my favorite, the ones I used, which are holding little gum drops. Too cute!

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So while you are decking the halls and inevitably making spirits bright, make sure to make life taste sweeter with these scrumptious Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting!

 

Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting
Print Recipe
Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting
Print Recipe
Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Gingerbread Cupcakes
Gingerbread Cream Cheese Frosting
Servings: cupcakes
Instructions
Gingerbread Cupcakes
  1. Preheat oven to 350 degrees. In a medium mixing bowl, sift together dry ingredients of flour, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a large mixing bowl cream together the butter and sugar on medium high speed. Add in eggs and mix well. Then add in molasses, again mixing well.
  3. Add a third of the flour mixture to the wet ingredients and mix completely. Add about half of the water to the wet ingredients. Continue to alternate between flour mixture and the water, ending with adding the last third of the flour mixture. Mix until well blended.
  4. Fill 24 lined cupcake tins 3/4 full. Bake for 15-20 minutes at 350 degrees. A toothpick will come out clean when done.
Gingerbread Cream Cheese Frosting
  1. In a large mixing bowl, with whisk attachment, cream together the cream cheese and butter. Texture should be smooth and creamy.
  2. Mix in salt, ginger, and molasses until well blended.
  3. Add in powdered sugar a cup or so at a time. The frosting will thicken and really take shape.
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White Chocolate Christmas Cupcakes

Now that Thanksgiving is behind us and we are all plum full of turkey and fixings, it is time to turn toward Christmas. Maybe it is being one of the few Christmases I’ve ever spent away from home, or maybe it is the still 90 degree heat here in Florida, but I have been craving the Christmas season like no body’s business. I love seeing the stores decorate with lights and ribbons. Well, I am an ADD kid, I’m always going to love sparkly lights no matter the reason.

As soon as we returned home from our family travels this year, I had Captain Cupcakeasaurus pulling down the tree and decorations from the attic. So my little four foot prelit tree is up and shining. It was fun deciding which ornaments made it on the tree this year. This is the first Christmas Captain and I have decorated and celebrated together. Last year we were still living 600 miles apart.

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Little Cupcakeasaurus Rex also got in the spirit  by hanging up his chocolate advent calendar. Aldi had a cute one available that lets him pull out a small milk chocolate each day counting down to Christmas.

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To really make the house festive I had to whip up some thematic cupcakes. I may not see a white Christmas this year but that is okay because these White Chocolate Christmas Cupcakes make it feel like a white Christmas regardless.

Everything about these cupcakes are white. A white vanilla batter with sour cream for extra whiteness. Then a delicious white chocolate Lindor truffle is placed inside of each one. Top with a white chocolate cream cheese frosting and you’ve got yourself the perfect White Chocolate Christmas cupcake.

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I have to share something a bit embarrassing but supremely funny with you guys. When Little Cupcakeasaurus Rex tried one of these Cupcakes he was surprised, naturally, by the truffle inside. I then tried to explain to him what a truffle was and relate it to something he knew. He says, “Oh, truffles are those things that help your uterus calm down!”

I often enjoy the milk chocolate truffles during a certain time of month and apparently even the six-year-old has picked up on it. I suppose I’m training him right because knowing a woman’s favorite chocolate can certainly get him out of all kinds of trouble in the future.

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Some of our recent cupcakes have had some extra steps that made them a bit more difficult than your average cupcake recipe. This one is not one of those. It is super easy especially if you have everything on hand. I wanted these cupcakes to be as pure white as possible. I was really going for full on snowy Winter Wonderland effect here. 

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So I even used my colorless vanilla extract by Wilton in order to ensure the cakes turned out as white as possible. It is also important to make sure to fold in those egg whites towards the end. You want a nice light and fluffy batter. If it is over worked, your cake will be more dense rather than light and airy.

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One of the best parts about these cupcakes are the freaking melt in your mouth Lindt Lindor truffles that just take this cake over the top. Truffles are delicate and melt easily so this is definitely not one of those things you want to try and bake inside the cupcake.

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But while the cupcakes are still hot just take some kitchen shears and cut down into the cake about a half an inch. Make another cut crossing your first and it can look like a plus sign or an X which ever you prefer. Then just nestle one of your truffle babies right down inside and press a little bit to get it in there nice and tight. I would love to see what these cupcakes would look like with a chocolate or caramel truffle in them as well. Mmmmmm.

 

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The White Chocolate Cream Cheese Frosting is a perfect pairing with this cake. It is thick and chocolate-y and the cream cheese adds that refreshing flavor. This would also be a great frosting for decorating a Santa beard or adding snowballs to other decorating endeavors.

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Now, like I said, I was going for a pure white Winter Wonderland feel. So I wanted my icing to be as pure white as possible and really almost glisten like snow dunes do beneath the moon light. I sprayed a light coating of silver Color Mist food spray over the frosting to really make the icing shine and it  resembles the lights reflecting off  icy snow.

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And because these cupcakes are so pale in complexion, you can decorate with almost any color and really make them pop. These would look amazing on a bright red serving platter or even done up as gifts on colorful plates. The possibilities are endless. As an extra little texture to the top, I added a little shaved white chocolate which gives a nice preview of the tastes inside.

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What are some images that immediately come to mind for you when you think about Christmas and this time of year? Do you think of a Winter Wonderland or hot peppermint cocoa? Do you imagine blues and silvers or is everything in red and green? We all have those memories, whether from sights or tastes, that take us back to the childhood excitement of this time of year.

I hope you enjoy these cupcakes as much as we did. This time it was Lindor chocolate truffles that made life taste sweeter.

White Chocolate Christmas Cupcakes
Print Recipe
White fluffy vanilla cake with a white chocolate Lindor truffle center and topped with a white chocolate cream cheese frosting.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
White Chocolate Christmas Cupcakes
Print Recipe
White fluffy vanilla cake with a white chocolate Lindor truffle center and topped with a white chocolate cream cheese frosting.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Ingredients
White Chocolate Christmas Cupcakes
White Chocolate Cream Cheese Frosting
Servings: cupcakes
Instructions
White Chocolate Christmas Cupcakes
  1. Preheat oven to 325°F.
  2. In a medium bowl whisk together dry ingredients of flour and baking powder. Set to the side. Measure out the milk and add vanilla to the milk.
  3. In a medium mixing bowl, beat egg whites on high speed until stiff peaks form. In a large mixing bowl, mix butter and sugar on medium high speed until smooth.
  4. Add a third of the flour to the sugar mixture. Then add half of the milk. Alternate additions, ending with the last third of flour. Mix well between additions until smooth.
  5. Add a third of the egg whites and whisk into batter. Then, take the remaining two thirds of egg whites and fold them in with a spatulas as to not over work the batter. Place liners in 24 cup liners and fill 3/4 of the way fill with batter.
  6. Bake at 325 degrees for 17-20 minutes. Use kitchen shears to cut a plus sign in the top of each cake. Place a Lindor White Chocolate truffle inside and press down slightly so that the tops of the truffles are at about the same height of the cupcake.
White Chocolate Cream Cheese Frosting
  1. Place chocolate chips in a microwave safe bowl and microwave on high for about a minute. Stir and heat in 30 second increments until fully melted and smooth.
  2. In a large mixing bowl, mix on medium speed cream cheese, butter and vanilla. Add in white chocolate and mix until well blended. Add in powdered sugar in increments and beat until smooth.
  3. Optional garnish is to add white chocolate shavings to the top. Another optional garnish is to spray lightly with silver Color Mist Food Color spray for a shiny finish.
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