Swirly Hot Cocoa Muffins

DSC_0391 DSC_0389 DSC_0388 DSC_0385 DSC_0384 DSC_0383

Your eyes are not playing tricks. This is hot cocoa, muffinized™. Now you can EAT your hot cocoa, as a muffin, baked in a coffee mug to complete the illusion.

These muffins are delicious and easy to make. Serve with a steamy hot beverage (hot chocolate or perhaps hot apple cider).

DSC_0398 DSC_0400 DSC_0399 DSC_0404

Swirly Hot Cocoa Muffins (makes 12 muffins or 6 mugs)

2 cups all purpose flour
1 Tbsp baking powder
1/8 teaspoon salt
3/4 cup sugar
2 large eggs
1 cup milk
½ cup butter, melted (and cooled)
1 tsp vanilla extract
2 Tbsp unsweetened cocoa

1. Preheat oven to 400 degrees F. Spray muffin pan (or 6 coffee mugs) with cooking spray, or line the pan with paper liners.
2. In a large mixing bowl, whisk flour, baking powder, salt and sugar.
3. In a separate bowl, whisk eggs, then beat in milk, butter and vanilla.
4. Create a well in the flour mixture and add the liquid ingredients to the flour mixture. Gently stir to combine.
5. Divide batter into two bowls. Add unsweetened cocoa to one of the bowls of batter and stir just until mixed.
6. Place a layer of the plain batter on the bottom of your mug/muffin pan. Then, a layer of chocolate, then more plain, and end with a dab of the chocolate.
7. Bake for 13-18 minutes until golden brown on top.
8. Remove from oven to cool completely (or not) on a wire cooling rack.

 

Hot Chocolate Peppermint Muffins

DSC_0201 DSC_0217 DSC_0205 DSC_0216 DSC_0205 DSC_0214

Tis the season for hot chocolate, so why not muffinize™ a mug, or two. In this recipe, the rich chocolate, peppermint, and toasted marshmallows make the perfect threesome. The buttery-taste is bursting with melting chocolate and the mini marshmallows, along with peppermint chips, add a festive touch.

The chocolatey deliciousness (from a muffin filled with chocolate chips) overpowers the whole wheat flour that sneaks some nutrition into the calorie-laden fun that abounds during the Christmas season.

Serve with hot chocolate and/or popcorn under a cozy blanket while watching Christmas movies.

If you have leftover muffins, pop them in the microwave for 10 seconds, and they’ll taste like they’re right out of the oven.

DSC_0211

Hot Chocolate Peppermint Muffins (makes 18)

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
3/4 cup brown sugar
½ cup unsalted butter, melted and cooled
2 large eggs
3/4 cup low-fat buttermilk
2 tsp vanilla extract
1 heaping cup dark chocolate chips
½ heaping cup mini marshmallows
1/2 cup peppermint baking chips

1. Preheat oven to 425 F. Line a muffin tin with paper liners.
2. In a large bowl, mix whole wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together white sugar, brown sugar, butter, eggs, buttermilk, and vanilla.
4. Add wet ingredients to dry ingredients. Stir until just combined.
5. Fold in the chocolate chips.
6. Use an ice cream scoop to fill muffin cups 3/4 full with batter. Prod 3 mini marshmallows on top of each muffin and sprinkle each with 1 teaspoon of peppermint chips.
7. Turn the oven temperature down to 350F and place the muffin pans in the oven. Bake 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not over bake.
8. Allow the muffins to cool in the pans for 5 minutes before transferring to a wire cooling rack. Serve warm or cool completely and store in an airtight container for up to 2 days.

 

Hot Chocolate Muffins

DSC_0088

This muffin is as comforting as a steaming mug of cocoa on a freezing cold day. In fact, the recipe was “born” on a blistery day (negative four degrees in Chicago) when 2-year-old Michael was up for the day at 4:30am.

As the muffins bake, the marshmallow filling melts the way the jet-puffed candy dissolves into creamy hot chocolate. The toasted marshmallow top creates a perfectly browned hue and adds a touch of sweetness – a must. Serve with warm milk or as dessert on a snowy day.

DSC_0119     DSC_0104

DSC_0115     DSC_0103

Hot Chocolate Muffins

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup sugar
1 tsp baking powder
½  tsp baking soda
½  tsp salt
2 large eggs, beaten
½ cup buttermilk
½ cup sour cream
½ cup (4 oz) unsalted butter, melted and cooled
1 tsp vanilla
½ cup small marshmallows OR 12 large marshmallows

Marshmallow Filling*

1 cup cream cheese, whipped (at room temperature)
1 cup marshmallow cream (Fluff)
1/3 cup sugar
1 egg, beaten
1 tsp vanilla

* recipe yields extra filling

1. Preheat oven to 375 degrees. Grease muffin cups with cooking spray or line with paper muffin liners.
2. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda and salt.
3. In a separate mixing bowl, combine eggs, buttermilk, sour cream, butter and vanilla.
4. Pour liquid mixture into dry mix and combine.
5. Distribute batter into muffin cups to 1/3 full.
6. For the Filling, whisk together cream cheese, marshmallow cream, sugar, egg and vanilla until smooth.
7. Place one heaping teaspoon of filling and a few small marshmallows into each center.
8. Top with remaining muffin batter to no more than ¾ full (or else muffin tops will expand and reach one another during the baking process).
9. Place about 3-4 small marshmallows and/or 1 large marshmallow on each muffin top and prod into batter (be sure to prod into batter or else the marshmallows will slip off during the baking process).
10. Bake 16-18 minutes.
11. Allow to cool 5 minutes before transferring to wire racks to cool.