These hot chocolate cupcakes are adorned with a delightful marshmallow buttercream, resembling tiny cups of hot cocoa! Featuring a candy cane handle and topped with mini marshmallows, they are a festive treat for the holiday season!
Happy Thanksgiving Eve, everyone. It is astonishing to think that Thanksgiving is upon us, and just around the corner, we have Christmas to anticipate. Time truly seems to be racing by, yet today I find myself feeling somewhat melancholic about it.
One of my closest friends and her family are relocating today, and it feels as though there is a significant void in my heart. You see, in this military lifestyle, the friends we make become akin to family.
You may have heard this sentiment expressed by other military spouses, or perhaps you have experienced it yourself. If so, you understand the sorrow that accompanies saying farewell to a loved one, not knowing when or if your paths will intersect again.
I have been fortunate to forge a small circle of very close friends through the army, friends who are like sisters to me. One of them is departing today, and I am genuinely struggling with this loss.
The most challenging aspect, however, is that I am not the only one losing my best friend. My son is also experiencing a loss.
He and my friend’s son are like two mischievous peas in a pod! They have been friends since preschool, and witnessing their farewell last night was truly heart-wrenching for me. This is primarily because neither of them fully comprehends what is occurring, and also because I realize this is merely the first of many heartaches I will endure on behalf of my little boy.
It amazes me how deeply a mother feels every emotion for her child, even when they are unable to articulate those feelings themselves. Mothers possess such remarkable intuition; it is truly extraordinary.
I apologize for feeling so down today, but I realized that what I truly needed to cope with a situation like this was undoubtedly chocolate. Whenever I sense a significant wave of depression approaching, I find comfort in chocolate, french fries, Stella Rosa wine, and mindless television!
If you wish to find me in the coming weeks, I will likely have one of these indulgences close at hand. Just keep an eye out.
These cupcakes were incredibly enjoyable to prepare, and despite my current sadness, they still manage to bring a smile to my face and fill me with anticipation for the holiday season. I utilized my preferred chocolate cake recipe for the cupcakes and adorned them with a marshmallow buttercream.
The buttercream is airy and creamy, and absolutely delightful. To finish, I sprinkled mini marshmallows, chocolate chips, and crushed candy canes on top, and added a mini candy cane handle. They resemble tiny cups of hot cocoa, and it’s nearly impossible not to smile while holding one. Chocolate truly comes to the rescue, doesn’t it?
More Wonderful Holiday Dessert Recipes
- The Finest Chocolate Pecan Pie
- Starbucks Cranberry Bliss Bars
- The Ultimate Vanilla Buttercream Frosting
- Gingerbread Cookies
Notes
*For each mini candy cane handle: I employed a sharp pair of kitchen scissors to trim the hook and bottom of each candy cane until it fit snugly against the side of my cupcake. A sharp knife could also be used for this task.
INGREDIENTS
* 1 (18.25 ounce) package devil's food cake mix
* 2 cups JET-PUFFED Miniature Marshmallows, divided
* 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
* 1/4 cup milk
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
* 1 tablespoon unsweetened cocoa powder
INSTRUCTIONS
1. Prepare and bake cake batter as directed on package for 24 cupcakes; cool completely.
2. Meanwhile, place 1 cup of the marshmallows, the chocolate chunks and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and
mixture is well blended, stirring constantly. Cool at least 30 minutes. Gently stir in whipped topping.
3. Frost cupcakes with the whipped topping mixture; top with the remaining 1 cup marshmallows. Sprinkle evenly with cocoa. Cover and refrigerate until ready to serve. Store
leftover cupcakes in refrigerator.
The boxed mix cake recipe of hot cocoa marsh is ready .....
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Hot Cocoa Marshmallow Cupcakes Video :
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