Hot Chocolate Frosting
2014’s Holiday Bake-A-Thon wasn’t as busy as previous years have been. I didn’t have time to do a lot of research and test runs of new recipes, so I ended up making some crowd pleasers from past holiday seasons, including Earl Grey Shortbread Cookies, Green Tea Sugar Cookies, Chai-Spiced Snickerdoodles, and Furikake Chex Mix. I did try out one new recipe for a chocolate cupcake with hot chocolate frosting – the perfect cold-weather themed treat! I keep reposting my favorite Guiness Chocolate Cupcake recipe that is truly my go-to recipe, so I’ll spare you from that. Here’s the recipe for the frosting portion as adapted from Cookies and Cups!
I made this for a two different parties, one with and one without the peppermint and I did find some people just don’t like mint and chocolate together, while others just do. If I made this again, I’d make half the batch with the mint and half plain. I found the Cookies and Cups’ version to be a little too sweet, so the second time around, I added a wee bit of salt to mellow it out a little.
INGREDIENTS:
- 1/2 cup (1 stick) butter, room temperature
- 4 cups powdered sugar
- 1/2 teaspoon salt
- 1/2 cup dry hot chocolate mix (about 2 packets; without mini marshmallows)
- 1/3 cup + 1 tablespoon heavy whipping cream
DIRECTIONS:
- In a small saucepan combine hot chocolate mix and cream. Heat over medium until hot and steaming…not quite boiling, stirring consistently. You want the sugar in the hot chocolate to dissolve. Set aside to cool.
- In large mixing bowl cream butter until smooth.
- Add in powdered sugar and salt, and mix until combined. It will be very dry.
Add Hot Chocolate Mixture - Turn mixer to low and slowly pour in your hot chocolate mixture (I learned the second time around that it’s easier than throwing it all in and then mixing it together). Once all is added turn mixer up to medium and beat for about a minute until light and fluffy, scarping down sides of bowl when necessary.
Ready for Spreading - Spread or pipe on cupcakes.
Hot Chocolate Cupcakes - (OPTIONAL): If you want to make mint hot chocolate frosting, just pulverize some of your leftover candy canes in a food processor and sprinkle over the top!
It made for a great winter-y holiday treat!