Hot Cocoa Marshmallow Cupcakes



Hot Cocoa Marshmallow Cupcakes 

These cupcakes taste like a cozy mug of hot chocolate—rich chocolate cake, fluffy marshmallow topping, cocoa frosting, and decorative touches that feel like sipping warm cocoa on a winter evening.

⭐ INGREDIENTS (EXTENDED DETAILS)

A. Chocolate Cupcakes

  • 1 ½ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup granulated sugar

  • ½ cup brown sugar (adds moisture & depth)

  • 2 large eggs (room temp)

  • ½ cup vegetable oil or melted butter

  • 1 cup buttermilk (OR 1 cup milk + 1 tbsp vinegar)

  • ½ cup hot water OR hot coffee (deepens cocoa flavor)

  • 2 teaspoons vanilla extract

B. Hot Cocoa Frosting

Creamy chocolate frosting inspired by real hot cocoa.

  • 1 cup unsalted butter, softened

  • 3 ½ cups powdered sugar

  • ½ cup cocoa powder

  • ¼ cup heavy cream or milk

  • 1 teaspoon vanilla

  • Pinch of salt

  • Optional: 2 tablespoons hot cocoa mix (extra flavor)

C. Marshmallow Topping

Choose either:

1. Quick Marshmallow Fluff Topping

  • 1 jar marshmallow creme/fluff

  • 2 tablespoons butter (optional for richness)

2. Toasted Marshmallow Swirl (more dramatic)

3. Homemade Marshmallow Frosting (Swiss Meringue Style)

  • 3 egg whites

  • ¾ cup sugar

  • ¼ teaspoon cream of tartar

  • 1 teaspoon vanilla extract

D. Decorations

⭐ STEP-BY-STEP CUPCAKE DIRECTIONS

1. Preheat & Prep

  • Preheat oven to 350°F (175°C).

  • Line a muffin tin with 12–14 cupcake liners.

2. Mix Dry Ingredients

Whisk together in a large bowl:

  • Flour

  • Cocoa

  • Baking powder

  • Baking soda

  • Salt

This removes lumps and ensures a tender crumb.

3. Mix Wet Ingredients

In another bowl, whisk:

  • Eggs

  • Sugar + brown sugar

  • Oil

  • Buttermilk

  • Vanilla

Whisk until smooth and slightly thick.

4. Combine & Add Hot Water

Add the dry mixture to the wet mixture.
Before fully blending, pour in:

  • ½ cup hot water or hot coffee

Mix gently until batter is silky and thin (this is normal—thin batter = moist cupcakes).

5. Fill & Bake

Fill each liner 2/3 full.
Bake 18–22 minutes, or until the centers spring back.

Cool completely before frosting.

⭐ MAKE THE HOT COCOA FROSTING

1. Cream the Butter

Beat butter 2–3 minutes until pale and fluffy.

2. Add Cocoa + Sugar

Add cocoa powder and powdered sugar slowly.
Beat until smooth.

3. Add Cream + Vanilla

Add cream one spoonful at a time until soft and pipeable.

4. Optional Hot Cocoa Boost

Beat in hot cocoa mix for extra flavor.

⭐ MARSHMALLOW TOPPING OPTIONS (LONG VERSION)

1. Simple Marshmallow Dollop

  • Spread marshmallow fluff on top of frosting

  • Torch lightly for a toasted effect

2. Toasted Marshmallow Cap

  • Place 3–5 mini marshmallows on each cupcake

  • Torch until golden

  • They melt slightly into the frosting—delicious!

3. Homemade Marshmallow Frosting

  1. Heat egg whites + sugar over simmering water until warm.

  2. Whip on high speed 5–7 minutes until glossy, marshmallow-like.

  3. Add vanilla.

  4. Pipe tall peaks onto cupcakes.

  5. Toast if desired.

This creates a cloud-like finish!

⭐ ASSEMBLY — HOT COCOA LOOK

  1. Pipe a generous swirl of hot cocoa frosting.

  2. Add mini marshmallows on top.

  3. Torch the marshmallows OR dust them with cocoa powder.

  4. Insert a mini candy cane like a stirring stick.

  5. Add chocolate curls or drizzle melted chocolate.

  6. Lightly dust with hot cocoa mix for extra realism.

⭐ OPTIONAL VARIATIONS (LONGER)

1. Peppermint Hot Cocoa Cupcakes

  • Add ½ teaspoon peppermint extract to batter

  • Top with crushed candy cane

2. Salted Caramel Hot Cocoa Cupcakes

  • Drizzle caramel into the frosting

  • Add a caramel-filled chocolate inside the cupcake

3. Mocha Marshmallow Cupcakes

  • Replace hot water with strong espresso

  • Add espresso powder to frosting

4. S’mores Hot Cocoa Cupcakes

  • Add graham cracker crumbs to frosting

  • Insert a chocolate square

  • Toast marshmallow topping heavily

5. White Hot Chocolate Cupcakes

  • Use white chocolate frosting

  • Add pink marshmallows or strawberry dust

⭐ STORAGE

  • Room Temperature: 1–2 days

  • Refrigerator: Up to 5 days

  • Freezer: Cupcakes only (no frosting) up to 2 months

If you want, I can also create:
✅ A printable recipe card
✅ A kids’ party version
✅ A dairy-free or gluten-free version
Just tell me!

ANOTHER RECIPES

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

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.



OTHER RECIPES

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 :





No comments:
Labels:

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.


OTHER RECIPES

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 !


Golden Rum Cake Video :



No comments:
Labels:

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

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.


OTHER RECIPES

Ingredients

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 :





No comments:

Too Much Chocolate Cake



Too Much Chocolate Cake 

A famously rich, ultra-moist chocolate cake packed with multiple chocolate elements—cake mix, pudding, sour cream, and chocolate chips—baked into a decadent bundt. This version expands the classic recipe with extra tips, improvements, and variations.

⭐ INGREDIENTS (LONG & DETAILED)

A. Core Cake Ingredients

  • 1 (15.25–18.25 oz) chocolate cake mix

  • 1 (3.9 oz) instant chocolate pudding mix

  • 1 cup sour cream

  • 1 cup vegetable oil

  • 4 large eggs

  • ½ cup warm water or brewed coffee

  • 2 teaspoons vanilla extract

  • 1 ½–2 cups semi-sweet chocolate chips (your choice: regular or mini)

B. Optional Deep-Chocolate Add-Ins

  • 2 tablespoons cocoa powder (extra depth)

  • 1 teaspoon espresso powder

  • ½ cup buttermilk (replace water for extra richness)

  • ¼ cup melted chocolate (stir into batter)

C. Chocolate Ganache Topping (Highly Recommended)

  • 1 cup heavy cream

  • 8 oz dark or semi-sweet chocolate, chopped

  • 1 tablespoon butter (for shine)

⭐ HOW TO MAKE THE CAKE (EXPANDED STEPS)

1. Prepare the Pan

  • Preheat oven to 350°F (175°C).

  • Thoroughly grease a 10-inch bundt pan with butter or spray.

  • Dust with cocoa powder (prevents white streaks).

2. Mix the Wet Ingredients

In a large bowl, whisk together:

  • Sour cream

  • Oil

  • Eggs

  • Water/coffee

  • Vanilla

Mix until creamy and smooth.

3. Add Dry Ingredients

Add:

  • Cake mix

  • Pudding mix

  • Optional cocoa

  • Espresso powder

Mix on low speed for 30 seconds, then high speed for 2 minutes until glossy and thick.

4. Fold in Chocolate Chips

With a spatula:

  • Gently fold in the chocolate chips.

  • Do not overmix—chips should be well distributed but not sink.

Tip: Toss chips with 1 tablespoon flour to keep them suspended in the batter.

5. Fill the Bundt Pan

Pour batter in evenly.
Tap the pan lightly to remove air bubbles.

6. Bake

Bake 50–60 minutes, or until:

  • A toothpick comes out with moist crumbs

  • The top springs back

Let cool 10 minutes before inverting onto a cooling rack.

⭐ CHOCOLATE GANACHE (LONG VERSION)

1. Heat the Cream

Warm heavy cream in a saucepan until steaming.

2. Add Chocolate

Pour cream over chopped chocolate in a bowl.
Let sit 1 minute.

3. Stir Slowly

Mix from the center outward until silky.
Add butter for shine.

4. Cool Slightly

Let ganache thicken 5–10 minutes.

5. Pour Over Cake

Drizzle over the top so it cascades down the sides.

Optional: Add extra chocolate chips or curls.

⭐ TEXTURE & FLAVOR NOTES (DETAILED)

This cake is:

  • Super moist from the pudding and sour cream

  • Dense yet soft, similar to bakery pound cakes

  • Loaded with chocolate chips throughout

  • Better the second day as flavors deepen

⭐ TIPS FOR THE BEST RESULT

Moisture Boosts

  • Substitute coffee for water

  • Add ¼ cup mayonnaise (bakery secret!)

  • Use buttermilk instead of water

Chocolate Flavor Enhancers

  • Add black cocoa for darker color

  • Add 1–2 tablespoons Dutch cocoa for intensity

  • Use dark chocolate chips for deeper flavor

Bundt Success Tips

  • Grease ALL crevices

  • Let cool at least 10 minutes before removing

  • Use a thin spatula if sides stick

⭐ STORAGE

  • Room temperature: 3–4 days (airtight)

  • Refrigerator: 1 week

  • Freezer: 3 months (wrap tightly, then thaw overnight)

Cake stays ultrasoft due to oil + pudding.

⭐ VARIATIONS (LONGER)

1. Triple Chocolate Explosion

Add:

  • ½ cup white chocolate chips

  • ½ cup dark chocolate chips

  • Drizzle with 2 kinds of ganache

2. Chocolate Raspberry Cake

3. Mocha Overload Cake

  • Replace water with strong coffee

  • Add 1 tablespoon espresso powder

  • Top with mocha glaze

4. “Blackout” Version

  • Add ½ cup black cocoa

  • Use dark chocolate ganache only

  • Sprinkle crushed chocolate wafers on top

5. Stuffed “Center Surprise” Version

Insert into batter halfway:

Creates a gooey center!


OTHER RECIPES

Try this boxed cake mix recipe...! 

boxed cake mix INGREDIENTS 

 * 1 (18.25 ounce) package devil's food cake mix 
 * 1 (5.9 ounce) package instant chocolate pudding mix 
 * 1 cup sour cream 
 * 1 cup vegetable oil 
 * 4 eggs 
 * 1/2 cup warm water 
 * 2 cups semisweet chocolate chips 

boxed cake mix INSTRUCTIONS 

 1. Preheat oven to 350 degrees F (175 degrees C). 
 
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
 
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. The boxed cake mix recipe is ready to serve....nice !


Too Much Chocolate Cake Video :

No comments:
Labels:

Frog Cupcakes



Frog Cupcakes 

Adorable frog-faced cupcakes with rich frosting, candy eyes, big smiles, and a moist cupcake base underneath. Perfect for kids’ parties, spring events, or anyone who loves cute character baking.

⭐ INGREDIENTS

A. Vanilla (or Chocolate) Cupcakes

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 2 large eggs (room temperature)

  • ½ cup vegetable oil

  • ¾ cup buttermilk (or milk + 1 tsp vinegar)

  • 2 teaspoons vanilla extract

  • ¼ cup melted butter (optional for richness)

Chocolate option:
Replace ¼ cup flour with ¼ cup cocoa powder.

B. Frog Green Buttercream

C. Decorations (Frog Face Features)

Choose one style or mix them:

Eyes

  • White chocolate melts + black icing

  • Marshmallow slices + chocolate chips

  • Candy eyeballs

Mouth & Details

  • Black piping gel

  • Melted chocolate

  • Red icing (for tongue)

Nostrils

  • Chocolate sprinkles

  • Mini chocolate chips

  • Dots of black gel

Extra Decorations (optional)

⭐ HOW TO MAKE THE CUPCAKES

1. Preheat the Oven

  • Set oven to 350°F (175°C).

  • Line a cupcake pan with 12 liners.

2. Mix Dry Ingredients

In a bowl, whisk together:

  • Flour

  • Baking powder

  • Baking soda

  • Salt

3. Mix Wet Ingredients

In another bowl, whisk:

  • Eggs

  • Sugar

  • Oil

  • Buttermilk

  • Vanilla

  • Melted butter (optional)

Whisk until smooth and pale.

4. Combine Batter

Pour dry mixture into wet mixture.
Stir gently until just combined—do not overmix.

5. Bake

Fill cupcake liners about 2/3 full.
Bake 16–20 minutes, or until a toothpick comes out clean.
Cool completely before decorating.

⭐ HOW TO MAKE THE FROG FROSTING

1. Beat Butter

Beat butter 2–3 minutes until pale and whipped.

2. Add Powdered Sugar

Add 1 cup at a time until smooth.

3. Add Vanilla & Milk

Add enough milk to create spreadable consistency.

4. Color It

Add green gel food coloring until you get a bright frog green.

Tip: Gel food coloring keeps buttercream thick and stable.

⭐ ASSEMBLY — FROG FACE DECORATING (DETAILED)


1. Frost the Cupcakes

2. Add Frog Eyes

Choose one:

A. Marshmallow Eyes

  • Slice marshmallows diagonally.

  • Stick chocolate chips into the sticky side.

B. Candy Eyeballs

  • Press gently into the top of the frosting.

C. Fondant Dome Eyes

  • Roll small white balls, flatten them, add black fondant dots.

Place the eyes at the back/top of the dome like a cartoon frog.

3. Add a Frog Smile

Using black gel or chocolate:

  • Pipe a wide curved smile.

  • Add a tiny upward curve at each end (cute expression).

Optional:

4. Add Nostrils

Use:

  • 2 sprinkles

  • 2 dots of black gel

  • 2 mini chocolate chips

Place them between the eyes and the smile.

5. Optional Fancy Additions

  • Add green fondant eyelids for more expression.

  • Place the cupcake on blue sprinkles to resemble a pond.

  • Add candy flowers for a lily pad look.

⭐ ADVANCED DECORATING STYLES

1. “Kawaii Frog” Style

  • Bigger eyes

  • Tiny mouth

  • Blush cheeks using pink dust or food coloring

2. “Realistic Frog” Style

  • Two-tone greens (light + darker green piping)

  • Fondant pupils

  • Subtle shading with edible dust

3. “Frog Prince Cupcakes”

⭐ STORAGE

  • Room temperature: 1–2 days

  • Refrigerator: 4–5 days

  • Freezer (unfrosted cupcakes): up to 2 months

Decorated cupcakes store best in a cupcake box.

OTHER RECIPES

boxed cake INGREDIENTS 

 * 1 (18.25 ounce) package white cake mix 
 * 1 (16 ounce) can prepared vanilla frosting 
 * 6 drops green food coloring, or as needed 
 * 1/4 cup green decorator sugar 
 * 12 large marshmallows 
 * 48 semisweet chocolate chips 
 * 1 drop red food coloring 

 boxed cake DIRECTIONS 

 1. Bake cupcakes according to the directions on the package. Allow them to cool completely. 
 2. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops. 
 3. Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil. 
 4. Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs. The boxed cake mix recipe is ready...great ! golden-rum-cake.

Boxed Frog Cupcakes Video :




No comments:
Labels:
Subscribe to: Comments (Atom)