A Cup of Cake

If you don't know by now, I drink coffee every morning. In the winter, I drink a cup of hot chocolate or hot tea just about every night. I love the feeling a warm cup brings to your hands and how the hot liquid makes you feel all the way inside.

Since being here in Peru, I have learned how to make my own hot cocoa powder (to avoid spending $4 a box on Swiss Miss packets), found brands of chocolate like Milo and Choco Presto, and enjoyed cups (and cups) of Peruvian Drinking Chocolate.

In celebration of delicious hot cocoa, I offer you an adorable idea of Hot Cocoa Cupcakes. For those of you in other countries, please take a look at Kraft to see the original idea. Instead of using a box mix for devil's food cake, I made the cakes from scratch (because I had to, not because I wanted to); I tried to make cool whip (because I had to, not because I wanted to) - and it was a flop. With a race against time, Ulrike from Kuchenlatein was so helpful to find a different frosting recipe when I realized my plan D (no, not plan B) wasn't going to work.

These may not warm you up inside, but they sure will make you smile!

Hot Cocoa Cupcakes
Adapted from kraft.com
Makes 24

2 1/4 cups of flour
1/2 cup of unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1/4 teaspoon of salt
1/2 cup of shortening
1 3/4 cup of sugar
1 teaspoon of vanilla
3 eggs
1 1/3 cup of water

1. Preheat oven to 350F. Combine flour, cocoa powder, baking soda, and salt.

2. In a large mixing bowl, beat shortening on high speed for 30 seconds. Add sugar and vanilla; beating until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add water and flour mixture to the shortening mixture, stirring after each addition. Pour batter into muffin tins lined with cupcake liners.

3. Bake at 350F for 20-22 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes, then remove from pans. Cool thoroughly on wire racks.

4. Frost with Marshmallow Chocolate Frosting. Add miniature marshmallows and sprinkle with cocoa powder.

Marshmallow Chocolate Frosting
Adapted from Cooks.com

2 cups of sugar
1/2 cup of butter
1 small can of evaporated milk
2 tablespoons of cocoa powder
1 cup of small marshmallows

1. In a small saucepan, combine sugar, butter, evaporated milk and cocoa powder. Cook to 230F on a candy thermometer, or until soft ball stage.

2. Remove from heat and add small marshmallows, stirring until melted. Cool slightly and frost cupcakes.

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Hot Cocoa Cupcakes are being served up for the March Cupcake Hero Contest, hosted by Laurie at Quirky Cupcake.