Time to Mallow Out, Cause We Got It!... Hot Chocolate

One of my Fall highlights is going to my parents house for our annual bonfire. I love the Fall, anyway, but nothing beats sitting around a big fire with the entire family, roasting hot dogs, marshmallows, and having some of mom's AMAZING chili. Last weekend the family was together and the announcement was made that the bonfire was on for this weekend immediately I started to brainstorm a cupcake recipe to premier at the bonfire. By the time that I decided on this cupcake, the bonfire was canceled. What a BUMMER! I am hoping that it will be rescheduled, because it's one of my favorite family get-togethers. The only good thing that came of this emotional roller-coaster is the creation of this recipe. I took my already delish chocolate cupcake recipe and shook it up a little bit, giving a delicious spin on one of Fall and Winters' favorite beverages : HOT CHOCOLATE

The results were yummy. I hope you enjoy as much as all of us did!!

Hot Chocolate Cupcakes

For the cupcakes:
1 2/3 c flour
1 1/2 c granulated sugar
3/4 c Unsweetened Cocoa (I used Hershey's Special Dark - for the first time EVER. Big win here)
1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/3 c vegetable oil
2 eggs
1/2 tsp vanilla
1/2 c buttermilk
1/2 c prepared hot chocolate (made with water) and slightly cooled

For the ganache:
4 oz semisweet chocolate chips
1/2 c heavy cream
2 Tbsp confectioners' sugar

For the frosting:
1/2 c unsalted butter, softened
1/2 c shortening
10 oz marshmallow fluff
1-2 tsp vanilla
3 Tbsp whipping cream
2-3 Tbsp water

For Garnish:
Jet Puffed Mallow Bits
Hot cocoa powder, sprinkled on top

Preheat your oven to 325 degrees, and line your muffin tins with baking cups.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and soda.
In your mixer bowl, combine oil, eggs, and vanilla. Mix on low until combined. Once well mixed, add half of your dry ingredients to mixer bowl, beating on medium for about 30 seconds. Add buttermilk to mixer bowl, and beat until incorporated. Add the rest of your dry's, followed by the hot chocolate. Mix until well combined, about 1 minute.

Scoop batter into prepared cupcake pans, and bake for 20-25 minutes, until tops bounce back when touched. Let cupcakes cool in pans for 7 minutes, then allow to cool on racks the rest of the way.

Once cupcakes cool, make your ganache. Put all ganache ingredients in microwave safe bowl, and heat on high for 30 seconds, or until warm to touch (not blazing hot - W.A.R.M.) Remove from micro, then whisk chocolate, until it is smooth and lump-free. Place bowl in refrigeratore, for 20-25 minutes, or until cool to the touch. Not cold - C.O.O.L.
While this is cooling, core out your cupcakes, and munch on cupcake nubs while you wait on the ganache. Once ganache is cool, fill your cupcakes. I used a pastry bag with no tip. When you are about ready to cut the tip off the bag, make sure you are prepared, because ganache is still pretty thin. If you have extra ganache, like I did, save it, so you can drizzle your frosted cupcakes with it.

Once your cupcakes are filled, prepare frosting, while you allow ganache to set. Place butter, shortening, marshmallow fluff, and vanilla in mixer bowl. Beat at medium speed for about 2 minues, until thoroughly combined. Slowly add sugar, about 1/2 a cup at a time. Add water, as needed, to get to desired consistency. I ended up using about 2 1/2 Tbsp water. Once smooth, add your whipping cream, and increase speed to high, and whip frosting until light and cloud-like. Pipe onto your cooled, ganached cupcakes, then drizzle with extra ganache, if desired.