Hot Chocolate. 4th only to pie, chocolate peanut butter ice cream, and cereal as the things that contributed most to me gaining 60 pounds each time I was pregnant.
So of course, when I saw it in cupcake form, with… wait for it…
I was in. I was sooooooooo in.
I will admit that it is slightly unfair to blame the hot chocolate on those pounds. It was mostly the homemade whipped cream that I was slathering all over the top of it. I am a whipped cream lover. So much so that my sister’s boyfriend bought me one of those nifty little whipped cream makers for Christmas.
Anyway, you will enjoy this cupcake, especially if you’re looking for something a little different from your average, every day chocolate cupcake. The little red heart shaped sprinkle is optional. I admit, I was pimping this cupcake out so I could tout it as a Valentine’s Day dessert. 🙂 You could also use chocolate curls, shaved chocolate, or mini-marshmallows as a garnish.
Recipe adapted from Fearless Homemaker
ingredients for 12 cupcakes
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup dutch-processed cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 ounces) sour cream
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 a (7-ounce) jar marshmallow creme
1 1/2 cup confectioners sugar
1/2 teaspoon vanilla
adjust oven rack to lower-middle position + preheat to 350 degrees. (if using a non-stick muffin pan, heat the oven to 325 degrees.) line mini-muffin pan with baking cup liners.
cream the butter and salt using a stand mixer or a hand mixer until it is light + fluffy, about 2 minutes. add the marshmallow creme + beat for 2 minutes more.