Hot Cocoa Marshmallow Cupcakes

Hot Cocoa Marshmallow Cupcakes 

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 ..... frog-cupcakes.l

Hot Cocoa Marshmallow Cupcakes Video :

Golden Rum Cake

Golden Rum Cake 

We are absolutely enamored with this straightforward Rum Cake recipe, which is exceptionally soft, moist, and enriched with a delightful glaze. It is simple enough for novices yet impressive enough for entertaining guests.

Rum Cake truly satisfies the sweet craving.

I appreciate how a homemade rum cake feels distinctly special while remaining remarkably easy to prepare. My rendition is essentially a moist homemade yellow cake with a subtle hint of rum flavor, topped with a warm rum glaze that seeps into the hot cake, enhancing its moisture and flavor.

Regarding the alcohol content in the rum cake, I prefer using Bacardi Gold or dark Myers rum, but feel free to use any variety you prefer (the alcohol largely evaporates during the baking process). If you wish to create a rum cake without alcohol, substitute one teaspoon of rum extract for the rum.

Be sure to check out my other distinctive cake recipes, such as Coconut Cake, Meringue Roulade, Biscoff Cake, Cookie Cake, or Cinnamon Roll Cake!

Instructions for making Rum Cake:

Prepare the Cake Batter: Whisk together milk, sour cream, and rum, allowing the mixture to reach room temperature. In a separate bowl, cream the butter and then incorporate the sugar. Mix in the vanilla, followed by the eggs and egg yolks, one at a time. In another bowl, combine cake flour, baking powder, baking soda, and salt. Gradually add one-third of the dry ingredients to the batter, mixing until well combined. Then, add half of the milk mixture. Continue alternating with the remaining dry ingredients and milk/sour cream mixture until fully incorporated.

Bake: Transfer the batter into a well-greased 12-cup bundt pan and bake at 350°F (180°C) for approximately 50 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.

Prepare the Glaze while the cake is baking. Allow the cake to cool in the pan for 15 minutes, then invert it onto a cooling rack, clean the pan, and return the cake to the pan. Poke holes throughout the cake and gently pour most of the glaze over it, reserving a small amount for later topping. Let the homemade rum cake absorb the glaze, then invert it onto a plate or serving platter. Spoon the remaining glaze on top just before serving.

Notes

Make Ahead Instructions: You can prepare homemade rum cake in advance and store it in the refrigerator for a maximum of 5 days. It can be enjoyed either warm (by reheating slices in the microwave) or cold.

Freezing Instructions: To achieve optimal results, freeze the baked rum cake prior to applying the glaze. Wrap it in plastic wrap followed by aluminum foil and freeze for up to 3 months. Once ready to serve, thaw the cake completely, prepare the glaze, poke holes in the cake, and apply the glaze. Allow the cake to rest for a minimum of 30 minutes before serving.

A nice boxed cake mix recipe...to try ! 

INGREDIENTS 

 * 1 cup chopped walnuts 

 * 1 (18.25 ounce) package yellow cake mix 

 * 1 (3.4 ounce) package instant vanilla pudding mix 

 * 4 eggs 

 * 1/2 cup water 

 * 1/2 cup vegetable oil 

 * 1/2 cup dark rum 

 * 1/2 cup butter 

 * 1/4 cup water 

 * 1 cup white sugar 

 * 1/2 cup dark rum 

 INSTRUCTIONS 

 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. 

 2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. 

 3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. 

 4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. The boxed cake mix recipe is ready to serve....great !

  cake-mix-cookies.

Golden Rum Cake Video :

Red Velvet Jar Cake

 Red Velvet Jar Cake

Red Velvet Cake In A Jar offers a delightful new way to savor red velvet cake! Featuring strawberry cream cheese frosting, these miniature desserts are not only portable but also perfect for gifting and undeniably charming!

Red Velvet Cake In A Jar

When it comes to Valentine’s Day, the typical gifts often include “diamonds” and “bouquets of red roses.” While these gifts are lovely in a romantic comedy setting, many of us in reality may lack the funds—or the inclination—to present our loved ones with extravagant gemstones or excessively priced flowers.

However, who truly needs those clichés? This Valentine’s Day, I propose we bake our way into the hearts of our loved ones. After all, as the saying goes, cake is a girl’s best friend.

Red Velvet Cake In A Jar 

This Valentine’s Day, I plan to gift these delightful mini Red Velvet Cake Jars, and if I may say so, they are essentially the ideal present for anyone. Their red and pink hues make them perfectly themed for the holiday and suitable for those we cherish.

Yet, they maintain a level of neutrality, allowing you to present them to your child’s teacher or colleagues without any awkward romantic implications. (Perhaps skip the heart-shaped embellishments if you aim for a completely platonic atmosphere.)

The only individuals for whom these treats may not be suitable are those who abstain from desserts, but when you consider it, are those who avoid sugar truly a positive influence in your life? Choose your friends wisely, is all I’m suggesting.

Why Opt for Cake in a Jar?

Undoubtedly, preparing a sheet cake is simpler than putting together individual jars filled with cake and frosting. So, what motivates this extra effort?

Cake in a jar is not only portable but also makes for a delightful gift and is undeniably charming.

Indeed, we achieve the dessert trifecta with this creation! It serves as a wonderful present, is easy to transport (perfect for picnics, perhaps?), and can anything be cuter than these tiny desserts?

I have encountered numerous cake-in-a-jar recipes, yet many require baking the cake directly in glass jars and simply adding frosting on top. The idea of layering cut pieces of cake with frosting is far more enticing to me, as it allows for better control over the amount of cake (and frosting, yum!) that goes into the jar.

For frosting enthusiasts like myself, cake in a jar is arguably the greatest innovation since sliced bread. Hold on, scratch that; cake in a jar is FAR SUPERIOR to mundane sliced bread. It strikes the perfect balance of cake and frosting, which I consider the ideal ratio.

To elevate these jars a bit, I opted for strawberry rose cream cheese frosting instead of the usual cream cheese frosting. This variation is fruity, with a subtle floral note that pairs beautifully with the tangy cream cheese.

The strawberry powder imparts a robust, tangy berry taste and a lovely pink hue, all without the need for food coloring! (However, let’s not get too carried away with self-congratulation, as there is indeed a fair amount of food coloring in the red velvet cake.)

Ingredients for Cake in a Jar

Now, let’s discuss the necessary supplies! I purchased my jars from The Container Store (which I adore!), but there are numerous alternatives available on Amazon, and I have included one example below. Additionally, decorative cups or ramekins can be used if you do not plan to transport them and do not require a lid.

I experimented with two different sizes: 2-ounce jars and 4-ounce jars. I initially thought I would prefer the larger size (because bigger is always better, right?), but I was pleasantly surprised to find that I favored the smaller size.

The small 2-ounce jars serve as the ideal single portion for satisfying that craving for sweetness! By using 4-ounce jars, you can produce approximately 12 jars from the recipe; however, opting for the smaller jars allows for around 20, which translates to more for gifting and more for personal enjoyment!

Red Velvet Cake In A Jar 

In the photographs, I filled some jars to the brim, but for gifting purposes, it is advisable to leave some space for securely placing the lid on top. The jars can be adorned with heart-shaped candies, gummies, or simply Valentine’s-themed sprinkles!

Red Velvet Cake In A Jar 

In contrast to cupcakes or even slices of cake, cake in a jar remains fresh for a longer duration, owing to the ample frosting between the layers and the airtight seal of the jar. Therefore, this is an EXCELLENT option for a dessert that can be prepared in advance. I estimate that they can remain good for at least a week, likely closer to two weeks, when stored in the refrigerator; however, to be truthful, ours did not last that long. Enjoy!

💓More Red Velvet Cake Recipes

• Pink and Red Velvet Valentine’s Day Cake
• Sky-High Pink Velvet Cake
• Red Velvet Icebox Cakes
• Red Velvet Bars

🥧More Mini Dessert Recipes

• Pear Pie In A Jar Recipe
• Easter No-Bake Mini Cheesecakes
• Birthday Present Mini Cakes
• Chocolate Raspberry Mini Crepe Cakes
• Mini Oreo Icebox Cakes
• Mini Pecan Pies
• Black Forest Mini Cakes

Recipe Notes

You may prepare these in jars of any size; however, I suggest opting for smaller jars, specifically 2-ounce or 4-ounce containers. If you choose to use 2-ounce jars, you will yield approximately 20 servings, whereas using 4-ounce jars will provide around 12 servings.

Ingredients

• 1 package red velvet cake mix 
• 1 package (3.9 ounces) instant chocolate pudding mix
• 3 cups miniature semisweet chocolate chips

ICING:

• 2 packages (8 ounces each) cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1 tablespoon 2% milk
• 16 half-pint jars

Directions

Grease a 13x9-in. baking pan.

Prepare cake mix batter according to package directions, adding pudding mix before mixing batter, and folding 1 cup chocolate chips into prepared batter. Transfer to prepared pan. Bake and cool as package directs. Cut into 1/4-inch cubes.

In a large bowl, beat cream cheese and vanilla until blended. Gradually beat in confectioners’ sugar and milk until smooth.

In each of 16 half-pint jars, layer 1/2 cup cake cubes, 1 tablespoon icing and 1 tablespoon remaining chocolate chips. Repeat layers. Refrigerate leftovers. Cool. Enjoy the Red Velvet Jar Cake recipes !!!

Red Velvet Jar Cake Video :

Easy Cherry Cobbler Using Box Cake Mix

 Easy Cherry Cobbler Using Box Cake Mix

Cobblers present an excellent fruit dessert alternative that eliminates the need for pie crusts, and I would contend they are even more flavorful. This recipe resembles my Cake Mix Apple Cobbler recipe, but it is simplified further by utilizing canned pie filling.

Although I typically use store-bought cake mix for baking actual cakes, I often incorporate them into recipes like this one, apple cobbler, and Pistachio Bread as a convenient shortcut ingredient. I consider these mixes to be an essential pantry item that can be utilized in numerous ways.

Why You Will Appreciate This Recipe

Straightforward - The use of basic and store-bought ingredients renders this recipe remarkably simple and easy to prepare.

Enjoyable Throughout the Year - The inclusion of canned pie filling enables this dessert to be savored all year long, rather than being restricted to specific fruit seasons.

Tasty - The combination of tartness and sweetness from the cherry filling pairs perfectly with the buttery topping, resulting in a dessert that is guaranteed to delight!

Ingredient Insights

Below are some tips and tricks regarding the ingredients required for this recipe. You can find precise measurements in the recipe card below!

Cherry pie filling - It is essential to select a high-quality canned pie filling, as it is the centerpiece of this dish. An all-natural or no sugar added variety will also suffice. Ensure you use canned pie filling rather than just canned cherries, as the pie filling contains thickening agents necessary for this recipe.

Lemon juice - Canned pie fillings often have a reputation for being excessively sweet. Incorporating some lemon juice will help to balance the sweetness and enhance the flavor of the canned pie filling.

Yellow cake mix - This ingredient imparts a rich, buttery flavor to the cobbler topping. While white cake mix could be an alternative, I prefer the depth of flavor that yellow cake mix provides.

Salted melted butter - This ingredient combines with the cake mix to create an irresistible topping.

Ingredients:

• 2 cans 21 oz cherry pie filling-undrained
• 1 pkg. white or yellow cake mix
• 1 stick butter, melted
• 1 c. nuts (optional)

Directions:

1. Preheat oven to 400 degrees. Pour cherries in bottom of 9x13 inch pan.

2. Sprinkle dry cake mix (usually around 3/4 of bag is enough) over cherries and do not stir.

3. Pour melted butter over cake mix; sprinkle nuts on top.(optional) Do not mix.

4. Bake at 400 degrees for 30 minutes, or until set. Cool. Enjoy the Easy Cherry Cobbler Using Box Cake Mix recipes !!!

Easy Cherry Cobbler Using Box Cake Mix Video :