Merry Everything!

Wishing you and your family the happiest of holidays this year and always! The holidays for us this year are all about baking, spending time with loved ones and trying desperately to avoid the flu going around. Our two year old is really excited about Christmas this year and loves to drive around and look at Christmas lights…I love seeing Christmas through his eyes, it brings all the magic of the holiday season back to me! This will be our last Christmas as a family of three as we are continuing to get ready for our second baby boy due in March. This has been a very blessed year for us in the Jolley house and we want to thank all of our clients and followers for helping to contribute to that. Whether you celebrate Christmas, Hannakuh or another tradition we hope you have a joyous holiday spent with the ones you love most!

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I have to include these “sweet” cupcakes in my holiday post…they are the cutest cupcakes I have ever seen and would be perfect to make for an upcoming Christmas party…thanks to Lick the Bowl Good we have the recipe with step by step directions below so you can make these yummy treats yourself!

Photo courtesy of Lick The Bowl Clean

Photo courtesy of Lick The Bowl Clean

Hot Cocoa Cupcakes from Monica h
For The Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 cup prepared hot cocoa, cooled
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1/2 cup mini chocolate chips
For The Whipped Cream
  • 1 1/4 cups heavy cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Garnishes:
  • mini marshmallows
  • mini chocolate chips
  • crushed peppermints
  • 18 mini candy canes

 

For The Cupcakes: Preheat oven to 350 degrees.  Line cupcake tins with 18 paper liners and set aside.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly.
Add the oil, prepared hot cocoa, vanilla and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain. Stir in the chocolate chips.
Evenly divide the batter between the lined cupcakes tins.
Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then place them on a rack to cool completely.
For The Whipped Cream: In a medium bowl, combine heavy cream, powdered sugar and vanilla extract. With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat.
To Assemble The Cupcakes: Pipe or mound the sweetened whipped cream onto the cooled cupcakes. Garnish with a sprinkling of mini marshmallows, mini chocolate chips and crushed peppermints. Add a mini candy cane tucked into the side of the cupcake, to make a handle for the “mug” of hot cocoa.
Serve immediately. Cover and refrigerate any leftovers.
Makes 18 cupcakes.
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