Recipe: Sugar Cookie Hot Cocoa Cupcakes

Ingredients

Preheat the oven to 350°F and line a cupcake pan with liners.
Cream together the butter, sugar, and vanilla for the cookie bottom until light and fluffy.
Add the egg yolk and mix well, then incorporate the flour, baking powder, and salt.
Chill the cookie dough while preparing the cupcake batter.
Combine the dry ingredients for the cupcakes in one bowl.
In another bowl, whisk together the wet ingredients until smooth.
Mix the dry ingredients into the wet ingredients until just combined.
Fill the cupcake liners with the cookie dough and then top with cupcake batter.
Bake for 18-20 minutes until a toothpick comes out clean.
Cool completely before filling with ganache and frosting.
Prepare the buttercream by beating together the butter and sugar until fluffy, then add vanilla and cream.
For the marshmallow frosting, whisk egg whites, sugar, and cream of tartar over simmering water until combined, then beat until stiff peaks form.
Make the ganache by microwaving cream, butter, and chocolate until smooth.
Assemble by cutting a cone from each cupcake, filling with ganache, and frosting as desired.
Decorate with candy canes and sprinkles.

Servings

Calories

823

Total fat

45g

Total carbohydrates

92g

Total protein

Sodium

0mg

Cholesterol

0mg