I swear by recipes that come on the back of a package, because you know they’re tried and true. This recipe, while not from a package, was featured on the Dixie Crystals sugar website, submitted by a member of their baking community. And you a product maker isn’t going to just slap any old recipe on their website and have it associated with their sugar, so I figured this one would be good – and I was right.
Quantity-wise, the original recipe said it would yield 24 cupcakes, so I cut it in half intending to make just a dozen. My halved recipe still made 24, but amazingly the frosting yielded exactly enough for my total two dozen cupcakes. I altered the frosting recipe to include more vanilla and a teaspoon of milk, because it seemed a bit thick to me. You can top these cupcakes however you like, but I went with mini marshmallows and peppermint sticks, even though there’s no peppermint in the batter.
For the cupcakes
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup hot cocoa mix
- 6 tablespoons unsweetened cocoa powder
- 1 egg
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/2 cup boiling water
For the frosting
- 8 tablespoons butter, at room temperature
- 7-ounce jar marshmallow creme (aka fluff)
- 3 teaspoons vanilla
- 1 teaspoon milk
- Miniature marshmallows
- Peppermint sticks
Preheat oven to 325 degrees. Line two 12-cup cupcake tins with paper liners.
In a mixing bowl, whisk together flour, sugar, baking soda, salt, and cocoa mix. Add egg, milk, and vegetable oil and stir to combine; slowly add boiling water and stir until the mixture is smooth.
Fill cupcake wells half full and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven and remove cupcakes from tins; cool completely on a wire rack.
For the frosting, beat butter on medium speed for about 1 minute. Add marshmallow creme and beat to combine, then add powdered sugar and 1 teaspoon vanilla; beat on medium speed to combine. Add 2 additional teaspoons vanilla extract and 1 teaspoon milk to thin the frosting slightly.
Fit a piping bag with a Wilton M1 tip and pipe swirls of frosting onto each cupcake. Add miniature marshmallows and peppermint sticks to the tops if desired. Store in an airtight container at room temperature for 1-2 days.