¾cup(120 ml) low fat or whole milk, room temperature
¼cup(60 ml) hot water
¼cup(60 ml) Peppermint Schnapps*, (see notes for nonalcoholic version)
Whipped cream frosting
½cup(113 g) unsalted butter, room temperature
7ounces(1 jar) marshmallow creme
1teaspoonpure vanilla extract
2 ½cups(300 g) confectioner's sugar
1-3teaspoonsmilk (if necessary)
½cupmini marshmallows for garnishing (optional)
Instructions
Hot Cocoa Cupcakes
Preheat oven to 350° F and line cupcake tray with baking cups.
Mix flour, cocoa, sugar, baking powder, baking soda and salt in the bowl of your stand mixer until all of the dry ingredients are combined.
Add eggs one at a time, mixing in between. Add milk, oil and vanilla and mix on medium speed until combined. Scrape down the sides and bottom of the bowl if necessary. Turn mixer on low and slowly add hot water and Schnapps until incorporated. The batter will be very liquidy.
For ease of pouring, transfer batter to a large measuring cup and pour batter into baking cups about 2/3 full. Bake at 350° F for 16 to 18 minutes or until a tooth pick inserted in the center of a cupcake comes out clean. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Marshmallow Frosting
In a bowl of a stand mixer fitted with the whisk attachment, combine the butter, marshmallow creme and vanilla. Mix until creamy, about 1 minute. Add one cup of confectioners' sugar and mix until combined. Add remaining one cup of confectioners' sugar and mix until smooth and creamy. Taste, if you like a sweeter frosting, add more sugar. If it's too sweet, add a pinch of salt. Then add milk, 1 teaspoon at a time, until desired consistency is reached (I used 1 teaspoon).
Transfer frosting to a pastry bag fitted with a tip. Frost cupcakes and garnish with mini marshmallows and dusting of cocoa powder (optional).
Notes
Nonalcoholic version: Omit the schnapps and increase hot water to 1/2 cup. If you want peppermint flavor, add 1/2 teaspoon peppermint extract when adding the vanilla.Store hot cocoa cupcakes in an airtight container in the refrigerator for 5 days. They may also be kept at room temperature, but the frosting will not hold its shape.Freeze hot cocoa cupcakes (unfrosted) individually wrapped and in an airtight container for up to one month. Defrost in the refrigerator before bringing to room temperature and frosting.