white hot chocolate cupcakes

★★★★★ 1 Review
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By Shaleah Cagle
from Poplar Bluff, MO

Yum Yum

★★★★★ 1 Review
serves 24 cupcakes
cook time 1 Hr
method Convection Oven

Ingredients For white hot chocolate cupcakes

  • 1- 14 oz
    white chocolate baking bars or squares, chopped
  • 1 box
    betty crocker super moist white cake mix
  • water, vegetable oil and eggs called for on cake mix box
  • 12 lg
    marshmallows, cut in half crosswise
  • unsweetened baking cocoa

How To Make white hot chocolate cupcakes

  • 1
    Heat oven to 350 degrees Fahrenheit. Place paper baking cup in each of the 24 regular sized muffin cups. Microwave 4 oz of the white chocolate on high 30 to 60 seconds, stirring once until chocolate can be stirred smooth; set aside.
  • 2
    Make cake mix as directed on box. Stir in melted chocolate. Divide batter evenly among muffin cups. Bake as directed. Cool 5 minutes; remove from pans to cooling racks. Cool completelyl
  • 3
    Microwave remaining 10 ounces of white chocolate 1 minute and 30 seconds stirring after 30 seconds, until it stirs smooth. Dip tops of cupcakes in chocolate. Arrange on a cookie sheet. Refrigerate until set, about 10 minutes.
  • 4
    Set oven to broil. Line cookie sheet with parchment paper. Place marshmallows, cut sides down on cookie sheet. Broil 1 to 2 minutes until golden brown. Let stand 2 to 3 minutes. With metal spatula place marshmallow on cupcakes. Sprinkle with cocoa.

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