This winter I have become obsessed with Hot Chocolates. I’m not sure if it’s the increase of cold walks we’ve been going on with lockdown and trying to avoid the crowds but they just taste extra special this year. Every year I look at Hot Chocolate Cupcakes and think how cute they look. What better time to take a plunge whilst I’m having huge Hot Choc Cravings. I managed to finally found the perfect icing to go on the top as well…
I’m not sure where I got it from but I was convinced there had to be some melty middle concept in these cupcakes. So I searched far and wide for a recipe which successfully put a Lindt ball into a middle of a cake. Nothing says melt in your mouth like a chocolate truffle!
Next was the icing, I thought of whipped cream, but it’s a little too fresh and it would only keep for a day or too. I’m not a huge fan of vanilla buttercream so that was off the cards as well. Then, finally, all my prayers were answered when I saw Marshmallow icing. This really meant I could give these Hot Chocolate Cupcakes an authentic look and feel. The Marshmallow icing’s secret ingredient is Marshmallow fluff which I never knew existed. It was definietly…interesting, but, tastes amazing!!
The combination of everything together honestly tastes unreal, and these cupcakes are a great treat after a cold afternoon walk.
Recipe Inspiredd by Maverick Baker and Hummingbird Bakery
For the Cupcakes:
- 200g Plain Flour
- 5 Tablespoons of Cocoa Powder
- 280g Caster Sugar
- 3 Teaspoons of Baking Powder
- 80g Margarine
- 240ml Milk
- 2 Eggs
- 1/2 Teaspoon of Vanilla Extract
- Box of Lindt Truffles
- 200g Margarine
- 150g Marshmallow Fluff
- 2 Teaspoons of Vanilla Essence
- A few Drops of Milk
- Mini Marshmallows
- Cocoa Powder
1) Preheat the oven 180 degrees and place cupcakes cases into a muffin tray
2) Using a hand held whisk beat together the flour, sugar, cocoa powder, baking powder, and margarine until it resembles sand
3) In a seperate jug beat together the milk, vanilla essence, and egg together
4) Pour half the liquid into the try ingredients and beat on medium. Then add the remaining liquid slowly on a medium then high beat until fully combined
5) Seperate the mixure into the cases until 3/4 full then bake for 16-18 mins- you know when they are done when they spring back when you touch them
6) As soon as they are out the oven push a lindt ball into each cupcakes centre- it will show at the top- dont worry you’ll pipe over it!
6) Leave them to cool on a wire rack. Meanwhile make the icing by firsly sieving the icing sugar into a bowl
7) Add the Margarine and Marshmallow fluff a and Vanilla Essence nd beat using a hand held electric whiks
8) To slightly loosen the icing if its too thick add a small amount of milk at a time until it looks pipeable
9) Pipe onto the cooled cupcakes and finish with a sprinkle of Cocoa Powder and Marhmallows