white hot chocolate cupcakes
(1)
Yum Yum
(1)
yield
24 cupcakes
cook time
1 Hr
method
Convection Oven
Ingredients For white hot chocolate cupcakes
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1- 14 ozwhite chocolate baking bars or squares, chopped
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1 boxbetty crocker super moist white cake mix
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water, vegetable oil and eggs called for on cake mix box
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12 lgmarshmallows, cut in half crosswise
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unsweetened baking cocoa
How To Make white hot chocolate cupcakes
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1Heat 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.
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2Make 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
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3Microwave 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.
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4Set 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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