Mini Hot Chocolate Cupcakes

Name: Mini Hot Chocolate Cupcakes
Ingredients: 0.25 Cup hot chocolate mix (no marshmallows); 0.25 Cup unsweetened cocoa powder (+ more for dusting); 2 Teaspoons espresso powder; 0.75 Cup hot water; 1 Cup AP flour; 0.75 Cup sugar; 0.75 Teaspoon baking soda; 0.25 Teaspoon salt; 2 eggs; 0.33 Cup avocado oil or vegetable oil; 1 Teaspoon vanilla extract; 1 Cup unsalted butter; 3 Cups powdered sugar; 0.25 Cup hot chocolate mix (no marshmallows); 1 Teaspoon vanilla; salt (pinch of); 1 Tablespoons milk (1 - 2); mini marshmallows (for decorating (optional))

Super moist and tender and bursting with chocolate flavor.

Ingredients

For The Cupcake

For The Buttercream

Directions

1
Preheat the oven to 350°. Line a mini cupcake baking tray with mini liners and set to the side.
2
In a large mixing bowl, whisk together the hot chocolate mix, cocoa powder, espresso powder, and water until combined. Whisk in the eggs, avocado, oil, and vanilla until combined.
3
In a separate mixing bowl whisk together the flour sugar, baking soda, and salt until combined. Add to the wet ingredients and mix to incorporate.
4
Fill each cupcake holder to 3/4 full and place in the preheated oven to bake for 12 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. Remove from oven and allow to cool completely on a wire rack.
5
While your cupcakes are cooling, you can make your frosting. To the bowl of a stand mixer, fitted with a paddle attachment, beat the butter, powdered sugar, hot chocolate mix, vanilla, and pinch of salt until combined. If needed, add 1 tablespoon of milk at a time until piping consistency.
6
Pipe a small amount of frosting on each of the cooled cupcakes. Top each one with one mini marshmallow and dust with unsweetened cocoa powder.

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