Peppermint Hot Chocolate Cupcakes!

I’ve had a cupcake crush lately! With the temperature outside so cold and Utah will be getting a big storm tomorrow, all I can think about is staying warm!

So naturally, I think about hot chocolate because of the weather, peppermint because of Christmas, and cupcake because they are so darn good!

What a perfect time to make these yummy treats. You will be doing the happy dance and if you have a couple of extras share them with a neighbor!

Peppermint Hot Chocolate Cupcakes

Ingredients: 

cupcakes:
1 chocolate cake mix
2 packages of hot chocolate mix
1/2 cup milk
3 large eggs
1 stick butter, melted
1 cup sour cream
2 teaspoons vanilla
24 large marshmallows

Frosting:
2 sticks of butter, softened
1/2 bag of Hershey’s Candy Cane Kisses
2 teaspoons vanilla
3 to 4 cups powdered sugar

Directions:

• Preheat oven to 350 degrees and line muffin tin with liners. 
• In a large bowl, combine cake mix and hot chocolate mix. Add milk, eggs, butter, sour cream, and vanilla. Mix until all the ingredients are well combined. Fill the liners with 2/3 of the batter. Bake 13 to 15 minutes or until they bounce back to the touch.
• As soon as you can handle touching the cupcakes after they come out of the oven, cut a small hole in the top and softly push in the marshmallow.
• Place back in the oven for a minute to soften the marshmallow.
• Frosting: In a microwave bowl, place the Hershey’s Kisses and melt in the microwave. It doesn’t take long, about 30 seconds, and stir, don’t overcook or the chocolate might seize.
• In the same bowl as the Kisses, add the butter and the vanilla, mix until combined. One cup at a time add the powdered sugar and mix until you get the consistency you want.