Description
Hot Cocoa Swirl Cupcakes with Candy-Cane Icing are the perfect winter treat that combines the richness of chocolate with a festive twist. Each fluffy cupcake evokes the warmth of hot cocoa, while the candy-cane icing adds a delightful crunch and holiday cheer. Perfect for gatherings or cozy nights in, these cupcakes will bring nostalgia and joy to your dessert table.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup crushed candy canes (for topping)
Instructions
- 1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- 3. In another bowl, mix milk, vegetable oil, eggs, and vanilla until smooth.
- 4. Gradually combine wet ingredients into dry ingredients, mixing until just combined.
- 5. For the hot cocoa swirl, mix half of the batter with extra cocoa powder and layer both batters in each cupcake liner.
- 6. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before icing with candy-cane frosting made from powdered sugar mixed with butter and crushed candy canes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 270
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg