I am obsessed with hot chocolate. Growing up as a child, I was never allowed to drink coffee (my father firmly believed it would instill bad habits which would lead to lifelong caffeine addiction) and as a result, I still prefer my caffeine in the cold form of a soft drink to a hot form of tea or coffee. But if the weather is cold, my hot drink of choice will always be a hot chocolate.
When I was home at Christmas, my mom pointed out that 3 Musketeers bar had released a Christmas edition which was Hot Cocoa flavoured with some marshmallows. I was hooked – obviously I had to make some delicious baking out of it!
I popped the candies in the freezer to make sure they wouldn’t melt during the baking process, and then I whipped up a batch of the Hummingbird Bakery‘s hot chocolate cupcakes.
Hot Chocolate Cupcakes (adapted from Cake Days)
280g caster sugar
80g unsalted butter
2 large eggs
240ml whole milk
25g hot chocolate powder
240g plain flour
1 tablespoon baking powder
Cream together butter and sugar. Mix in eggs.
Sift in dry ingredients (hot chocolate powder, flour and baking powder). Mix together and line a muffin tin. Add a thin layer of batter before adding a mini 3 Musketeers bar. Fill the muffin tin to about 3/4 full.
Bake at 170C for about fifteen minutes (until you can touch the sponge and it springs back)
The marshmallow buttercream was inspired by an idea from Love from the Oven, where she added a cup of marshmallow creme to her homemade buttercream frosting. We used our normal buttercream recipe which we like – but we removed the milk from the frosting, since the marshmallow creme made it particularly liquid. If you’re making a homemade buttercream, add a cup of marshmallow creme, but remove the milk.
Place icing on top of the cupcakes.
Finish with a marshmallow on top!
Save for a rainy day when the weather turns for a rainy worse!