Hot Chocolate Cupcakes

Vanilla frosting “marshmallows” are piped onto devil’s food cupcakes to mimic the look of a favorite hot drink. Don’t forget the pretzel “cup handles!”

Prep: 20 min / Total: 1 hr 25 min / Makes: 12 cupcakes

Ingredients:

• 1 3/4 cups devil’s food cake mix with pudding (from 18.25-oz box)
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1 egg
• 1 cup whipped vanilla frosting (from 12-oz container)
• 1/2 cup marshmallow creme
• 1/4 teaspoon unsweetened baking cocoa
• 6 miniature pretzel twists, broken in half

Directions:

1. Heat oven to 350 degrees F for shiny metal pan (or 325 degrees F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
5. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.

If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.

Nutritional Information:

1 Serving (1 Cupcake)

• Calories 240
  • (Calories from Fat 80),

• Total Fat 9g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 1 1/2g),
• Cholesterol 20mg;
• Sodium 300mg;
• Total Carbohydrate 37g
  • (Dietary Fiber 0g,
  • Sugars 22g),
• Protein 2g;

Frozen Hot Chocolate Recipe

Ingredients:

• 6 half-ounce pieces of a variety of your favorite chocolates
• 2 teaspoons store bought hot chocolate mix (or the mix of Serendipity)
• 1 1/2 tablespoons sugar
• 1 1/2 cups milk
• 3 cups ice
• Whipped cream
• Chocolate shavings

Method:

1. Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until throughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
2. In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw… or both!

Hot Chocolate Mug Cake

Bake your favorite chocolate cake batter in individual mugs for a warming winter dessert.

Ingredients:

• Cooking Spray
• Chocolate cake batter
• Marshmallow Creme

Instructions:

1. Simply coat the insides of oven sage mugs with cooking spray, then fill the mugs halfway with chocolate cake batter. We used a mix for German chocolate cake, which is a lighter color than regular chocolate cake and looks more like hot cocoa.
2. Follow the cupcake baking instructions on the cake mix package. The cakes are done when a toothpick inserted into the center of one comes out clean or with just a few crumbs. Allow the cakes to cool for about 15 minutes.
3. Top each mug with a generous dollop of marshmallow creme and serve with a spoon. One cake mix makes enough batter for 12 of out mugs; if you want fewer than a dozen, bake the remaining batter in a small pan.

Gingerbread Waffles with Hot Chocolate Sauce

Prep: 25 min / Cook: 25 min / Ready In: 50 min

Ingredients:

• 1 cup light molasses
• 1/2 cup butter
• 1 1/2 teaspoons baking soda
• 1/2 cup milk
• 1 egg
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

-

• 2 cups boiling water
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons butter

Directions:

1. In a small saucepan, heat molasses and 1/2 cup butter until almond boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
2. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
4. To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Nutritional Information: Calories: 664 / Total Fat: 21.9g / Cholesterol: 88mg 

Cinnamon Hot Chocolate Mix Recipe

18 Servings / Prep/Total Time: 10 min.

Ingredients:

• 1-3/4 cups nonfat dry milk powder
• 1 cup confectioners’ sugar
• 1/2 cup powdered nondairy creamer
• 1/2 cup HERSHEY’S Cocoa
• 1/2 teaspoon ground cinnamon
• 1 cup miniature marshmallows

Additional Ingredients:

• 3/4 cup hot milk

Directions:

1. In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. Yield: 18-19 batches (about 3-1/2 cups total).
2. To prepare hot chocolate: Dissolve about 3 tablespoons hot chocolate mix in hot milk. Yield: 1 serving per batch.

Nutritional Analysis: One 3/4-cup serving (prepared with skim milk) equals 141 calories, 133 mg sodium, 5 mg cholesterol, 24 gm carbohydrate, 9 gm protein, 1 gm fat. Diabetic Exchanges: 1 skim milk, 1 fruit.

Frozen Hot Chocolate

This refreshing and excellent drink recipe is superb and very easy to follow even kids can do this; it tastes wonderful and perfect on a hot summer day. Your family, especially kids will definitely love this. You can put a frosty twist with this velvety blend of three types of chocolates and more ice to add thicker consistency.

Ingredients:

• 3 tablespoons superfine granulated sugar (or baking sugar)
• 1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate Flavour NESTLE Hot Cocoa Mix
• 2 tablespoons unsalted butter
• 1/3 cup each NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels and NESTLE TOLL HOUSE Milk Chocolate Morsels
• 1 can (12 fluid ounces) NESTLEA CARNATIONA Evaporated milk, divided
• 4 cups ice cubes
• Whipped cream

Directions:

1. Place sugar, cocoa mix and butter in top of double boiler that is set over gently boiling water.
2. Stir frequently until melted and smooth paste forms.
3. Add morsels; stir.
4. When morsels begin to melt, slowly stir in 1/2 cup evaporated milk.
5. Stir until smooth and velvety. Cool to room temperature.
6. Place chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover.
7. Blend until smooth. Pour into individual glasses or bowls. Top each serving with a dollop of whipped cream.
8. Sprinkle with additional chopped morsels, if desired. Serve with a straw and/or spoon.