Sugar Cookie Hot Cocoa Cupcakes Recipe

The look of this cupcake has been in my thoughts for a long time, but I only decided on a flavour a week ago. Of course, this thought came to me on a snowy, gorgeous day. 

Ingredient

SUGAR COOKIE BOTTOM – 7 tablespoons unsalted butter softened – 3/4 cup granulated sugar – 2 teaspoons vanilla extract – 1 egg yolk at room temperature – 1 cup flour – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 1 tablespoon milk CUPCAKES – 1/2 cup canola oil – 2 eggs at room temperature – 2 teaspoons vanilla extract – 3/4 cup sugar – 3/4 cup flour – 1/2 cup cocoa powder – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt –1/4 cup buttermilk – 1/4 cup strong brewed coffee warm

Ingredient

CHOCOLATE GANACHE FILLING – 1/2 cup heavy cream – 1/2 tablespoon butter – 6 ounces semi-sweet chocolate chopped or use semi-sweet chocolate chip – 1 teaspoon instant coffee optional WHIPPED VANILLA BUTTERCREAM – 3/4 cup unsalted salted butter softened – 2 cups powdered sugar – 1 tablespoon vanilla – 1/4 cup heavy whipping cream or more to your liking MARSHMALLOW FROSTING – 4 large egg white – 3/4 cup sugar – 1/4 teaspoon cream of tarter – 2 teaspoons vanilla extract – 12 candy cane – Red food coloring – Silver sparkly sprinkl

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1

Heat the oven to 350°F. Use cupcake liners to line a 12-cup pan. Set aside. To bake cookies. Mix butter, sugar, and vanilla in a large dish or stand mixer for 3-5 minutes until light and fluffy. 

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2

Mix in the egg yolk equally. Beat in 1/2 cup flour, baking soda, and salt until dough forms a ball. Beat in the remaining 1/2 cup of flour until the dough resembles a ball. Though crumbly, it will come together. 

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3

Mix in milk. Form tablespoon-sized dough balls and press them into 12 cupcake liners. While making cupcake batter, refrigerate the cupcake pan. Yes, cookie dough will remain. I would bake cookies with it! 

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To make cupcake batter: Mix flour, cocoa powder, baking powder, baking soda, and salt in a medium basin. Set aside. Whisk canola oil, eggs, vanilla, and sugar in a large bowl until smooth. 

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5

Add half the flour mixture and coffee and stir lightly. Just combine the remaining flour and buttermilk. Do not overmix, batter will be thick. Put batter over cookie dough in 12 cupcake moulds. 

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6

Bake 18–20 minutes until a toothpick inserted in the middle comes out clean. I baked mine for 20 minutes and they were wonderful. Finish cooling the cupcakes before adding ganache and icing. 

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7

Buttercream frosting: Beat butter and powdered sugar in a stand mixer or large bowl with a hand mixer for 5 minutes until creamy and fluffy. Mix the vanilla, pinch of salt, and heavy cream for 3 more minutes until the frosting is light and fluffy. 

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8

Increase cream as needed. Add a drop or two of red food colouring to half the frosting. To make marshmallow frosting: Start a small saucepan of water simmering. Combine egg whites, sugar, and cream of tartar in a heatproof basin. 

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9

Whisk frequently for 4 minutes in the basin over heating water. Beat the mixture on low speed until stiff peaks form after removing from heat. Mix in vanilla. Add a drop or two of red food colouring to half the frosting. 

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10

Make ganache. Add cream, butter, and chocolate to a microwave-safe bowl. Stir after each 30-second microwave to smooth. Mix in instant coffee until smooth. 

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Chocolate Ganache Centred Red Velvet Molten Chocolate Lava Cakes Recipe 

also see

also see

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