White Hot Chocolate Cupcakes Recipe

 Want a cupcake with a little twist? Try these “tempters” inspired by the winter beverage’s blonde cousin.

Things You’ll Need:

14 oz. white chocolate baking bars or squares, chopped
1 box super-moist white cake mix
   Water, vegetable oil and eggs called for on cake mix box
12 large marshmallows cut in half crosswise
    Unsweetened baking cocoa


Steps You’ll Take:

1. Heat oven to 350 degrees. Place paper baking cup in each 24 regular size muffin cups. Microwave  4 oz of white chocolate on High 30-60 seconds, stirring once, until chocolate can be stirred smooth; set aside.

2. Make cake mix as directed on box, using water, oil and eggs. Stir in melted white chocolate. Divide batter evenly among muffin cups. Bake as directed on box. Cool 5 minutes; remove from pans to cooling racks. Cool completely.

3. Microwave remaining 10 oz white chocolate on High 1 minute 30 seconds, stirring after 30 seconds, until chocolate can be stirred smooth. Dip tops of cupcakes in melted chocolate. Arrange dipped cupcakes on cookie sheet. Refrigerate until set, about 10 minutes.

4. Set oven control to broil. Line cookie sheet with cooking parchment paper. Place marshmallows, cut sides down, on cookie sheet. Broil 1-2 minutes or until golden brown. Let stand 2-3 minutes. With metal spatula, slide 1 toasted marshmallow half onto each cupcake. Sprinkle with cocoa.


Double your pleasure buy making a pot of hot chocolate and alternate sips and bites!