Banana Pudding Cupcakes

I bake because I love it and lately I have been in a baking funk.  Ask my friends there are two funks that you don't want me to be in-a baking funk and a running funk (however, they probably hate the baking funk more because they get a grumpy Brittany AND they don't get baked goods). All I needed was to mix it up a little and try a new recipe - enter a banana pudding cupcake recipe for a co-worker's birthday!  I was told her favorite dessert was banana pudding so I took to pinterest to find the perfect new recipe to try out and I have to say pinterest did not let me down. I think it is safe to say the banana pudding cupcakes were a hit! The only thing I would change next time would be to make more than one batch. No worries this will be a REPEAT recipe throughout the summer!

Banana Pudding Cupcakes recipe originally from Spicy Southern Kitchen

Makes 12 cupcakes

Ingredients

1 1/2 cups all-purpose flour

1 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 stick unsalted butter, room temperature

1/2 cup sour cream

1 egg, room temperature

2 eggs yolks, room temperature

2 tsp vanilla extract

1/3 cup vanilla wafer crumbs

Whip Cream the recipe called for 1 container of frozen whipped topping but I chose to make it fresh, recipe below

12 whole vanilla wafers

Pudding Filling Ingredients

8 oz cream cheese, room temperature

1 (14 ounce) can sweetened condensed milk

3/4 cup whole milk

1 tsp vanilla extract

1 (3.4 ounce) box instant vanilla pudding mix

1 ripe banana, cut into thin slices and then diced

Whipped Cream Frosting Ingredients

1 1/4 cups heavy cream

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

Steps

1. Pre-heat oven to 350, line cupcake tin with paper liners.

2. Mix flour, sugar, baking powder, and salt in a large mixing bowl.

3. Add butter, sour cream, egg, egg yolks, and vanilla and beat on medium speed for 30 seconds, until smooth.

4. Divide batter equally among the cupcake tins and bake for 18-22 minutes I turn the pan halfway through baking.  Let the cupcakes cool before proceeding.

5. Create a hollowed out portion in each cupcake, be careful to leave a layer of cupcake across the bottom I used a cupcake corer to make my holes, very helpful!

6. Sprinkle vanilla wafer crumbs in each cupcake hole.

7. Beat together cream cheese and sweetened condensed milk for 2-3 minutes, scrape down the sides of the bowl.

8. Add milk, vanilla extract and pudding mix and beat until mixed together.  Stir in bananas by hand. Immediately spoon into cupcakes I used my icing gun with the piping attachment to fill the cupcakes, a huge help and allowed me to not only fill the cupcakes but also add a layer on top before topping with whipped cream.
9. Beat heavy cream, powdered sugar, and vanilla until whipped cream is thick enough to stand.
10. Using a pastry bag or an icing gun frost the cupcakes with whipped cream and garnish with vanilla wafer crumbs and a full wafer.

Enjoy!

 

Pupcakes get two paws up

Today is National Puppy Day and that calls for a celebration (or a write up of a previous celebration).  Our furry friends are family too and they deserve special treats every now and then too.  December marked one year since I adopted Harrison so we officially celebrated his "Gotcha Day" with pupcakes! Pupcakes were a HIT with Harrison and all of his furry friends! I mean Harry Bear will eat ANYTHING but his friends all gave their stamp of approval too.  Next year, we will have a Gotcha Day party but this year we paw delivered them to everyone!

So don't forget to celebrate your furry family members with this easy recipe!

Pupcakes Recipe from The Wood House
Ingredients
1 large egg
1 banana
1 cup shredded carrots
1/3 cup peanut butter
1/4 cup vegetable oil
1/4 cup honey
1 cup whole wheat flour
1/3 cup 1-minute oats
1 tsp baking soda
1 tsp vanilla extract

Steps
1. Mix dry ingredients.
2. Mix wet ingredients.
3. Mix them all together.
4. Fill each cupcake tin 2/3 full I chose to bake without liners so that I would not have to remember to remove them before Harrison devoured the pupcake.
5. Bake at 350 for 15-20 minutes.
6. Choose your favorite icing tip and use peanut butter to frost your pupcakes.
7. Share with your furry buddy and all their friends!

Homemade Bones recipe from You Bake 'Em Dog Biscuits Cookbook by Janine Adams
You can always use Milkbone treats to top the pupcakes but these are easy to whip out too!

Ingredients
2 cups all-purpose flour
1/2 cup oat bran
1 cup milk
1/2 cup peanut butter
1 egg

Steps
1. Preheat oven to 350.
2. Combine the dry ingredients.  In a food processor, combine milk and peanut butter and process to liquefy.  Add the egg and process until mixed in.  Pour the liquid mixture into the dry mixture and stir into dough.
3. Put the dough on a lightly floured surface and roll to 1/4 inch thickness.  Use cookie cutters to cut into your desired shape I used my small bone cookie cutter!
4. Place biscuits on a greased baking sheet.  Bake for 30 minutes.
5. Store in the refrigerator in an airtight container that is those that aren't used on the pupcakes!

Excuse the blurriness of any photos below, do you know how hard it is to capture dogs with a picture of your treat WITHOUT them eating it???

 

 

Pupcakes ready to be enjoyed by our furry friends

 

 

Really Mom? You are going to hold that in front of me? What a tease!!

 

 

 Happy Gotcha Day Harrison!

 

 

Fritz and Ruger enjoying their treats

 

 

Georgia & Dixie

 

 

Sweet Maggie enjoying her pupcake

 

 

 

Finally remembered to catch Harrison on video enjoying his pupcake!

 

Not Pictured: Max & Aubie, Sebastian & Penny, and sweet Ana

 

Happy National Puppy Day to all of our sweet fur babies!

 

 



Red Velvet White Chocolate Chip Cookies

Today I want to share the love - my love for baking, my love for new recipes, and my love for blogging. Also, I really love to list things in threes, if you haven't noticed. Last week a coworker sent me a recipe for red velvet white chocolate chip cookies and looking over the recipe I had ALL the ingredients so why wouldn't I make them for Valentine's Day week?!?! However, I didn't read the entire recipe before starting and therefore did not allow myself enough time to make these cookies earlier in the week and have this recipe posted to the blog before today so everyone could make them for Valentine's Day- the dough needs to sit in the refrigerator for at least 2 hours meaning you do still have time to make them today.  I went ahead and made the dough Wednesday night and finished up baking them Thursday, allowing me to take them into work on Friday to bring a smile to everyone's face. I have to say this recipe got RAVE reviews (even from my CEO - yes, this made my day)! I doubled the recipe because I knew that 18 would not be enough for me and my friends and like I said I did want to share the love and not eat them ALL! Doubling the recipe made more than 36 but we had no problem taking care of the extras.  On to the recipe - hope you enjoy it, I will definitely be repeating it!

Red Velvet White Chocolate Chip Cookies-
Recipe was featured on People.com from baker Sally Quinn of Sally's Baking Addiction
Makes 18 cookies (double if you would like more)

Ingredients
1 1/2 cups + 1 tbsp. all-purpose flour
1/4 cups unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 tbsp. milk
2 tsp. vanilla extract
1 1/2 tbsp. liquid red food coloring
1 cup white chocolate chips plus a few extra for after baking

Steps
1. Toss flour, cocoa powder, baking soda, & salt together in a large bowl and set aside.
2. Beat the butter on high until creamy.  Scrap down the sides of the bowl and beat in the brown sugar and granulated sugar on medium speed until combined.  Beat in egg, milk, and vanilla extract.  Once mixed, add the food coloring and beat until combined. Pour in the dry ingredients and mix on low until a soft dough is formed. If you want the dough redder, add in more food coloring.  Beat in the white chocolate chips.
3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours up to 4 or 5 days.  If you let it chill for over a day, let it sit for 45 minutes before baking.
4. Preheat oven to 350 degrees.  Line two baking sheets with parchment paper. Set aside.
5. Scoop 1 1/2 tbsp. of dough and roll into a ball and place on baking sheets.  Bake each batch for 10-11 minutes.  Take a spoon and press down on the warm cookies to flatten. I used a cookie scoop to divide out my dough, this may have made my cookies a bit smaller but that allowed for more cookies to share. 
6. Allow cookies to cool for 5 minutes on the baking sheet before you transfer to a wire rack. Store cookies in an airtight container at room temperature for up to 7 days I doubt they will last that long (definitely didn't in my case).

Happy Valentine's Day!!

Zucchini Noodles with Turkey Meatballs

I can officially say I am obsessed with zucchini noodles! I love pasta, not only because it is delicious but it is usually easy to make for one.  But in an effort to eat healthier I am diving into some pasta alternatives and I am pleasantly surprised with my newfound obsession.  Tonight's meal took a little more time than the shrimp scampi but it was still an easy weeknight meal for me to whip up.  I found this recipe on pinterest after searching for some more zucchini noodle recipes, it originally comes from A Cozy Kitchen and it did not disappoint. I prepped the tomato sauce and the meatballs at the same time, they both take about 20-30 minutes and are the longest part of the meal prep so I did them simultaneously. After my last zucchini noodle adventure, I bought a spiralizer (from Bed Bath & Beyond) because I knew that would not be the last time I made zucchini noodles.  I have to say, the spiralizer takes it a step further, the noodles actually looked like beautiful noodles this time.

 

 

Okay, I have gabbed enough about my love for zucchini noodles and this recipe, it is time to share the actual recipe with everyone!!

 

Turkey Meatballs

This was the first time I made homemade meatballs, they were delicious and easy to make! Yes, they have a little bread crumbs and a little cheese added in but it is all about balance right?!

Ingredients

1 pound ground turkey

2 tablespoons dried fine bread crumbs

2 tablespoons grated parmesan

1 large egg

1 teaspoon salt

Olive oil

1/2 yellow onion, diced

3 garlic cloves, minced

3 tablespoons finely chopped Italian parsley

2 tablespoons freshly chopped sage

1/2 teaspoon crushed red pepper

 

Steps

1. To a large bowl, add ground turkey, bread crumbs, parmesan, egg and salt.

2. In a medium saute pan over medium heat, add a teaspoon of olive oil. Once oil is hot, add diced onion and cook until translucent and soft, roughly 5-7 minutes.  Turn heat down to medium-low, add the minced garlic, parsley, sage and crushed red pepper. 

3. Add onion mixture to the bowl of meat and combine completely but do not overmix.

4. Scoop out two tablespoons of the turkey mixture and roll into balls.  Repeat until all the meatballs are formed.

5. To sear the meatballs add a few tablespoons of olive oil to the saute pan.  When the oil is hot, gently add the meatballs and sear on all sides 1-2 minutes until golden brown.  Transfer to paper towels to drain.  Repeat until all meatballs are seared.

 

Turkey meatballs ready to be seared

 



Searing turkey meatballs

 



Classic Tomato Sauce

Ingredients

2 teaspoons olive oil

1/4 yellow onion, diced

3 garlic cloves

2-3 sage leaves, chopped

1/2 teaspoon crushed red pepper

1 28-ounce can of tomatoes I used San Marzano

 

Steps

1. Add olive oil to a medium pot, when hot add the diced onion and cook until translucent, about 5 minutes.

2. Add the garlic, sage leaves and crushed red pepper, cook for an additional minute, until fragrant.

3. Pour in can of tomatoes; mix and cover the pot, allow the tomato sauce to simmer, over low heat, for 20 minutes.

4. Using a blender, puree the tomato sauce until smooth.  Transfer back to the pot and salt to taste.

5. Add seared meatballs to the tomato sauce and cook for an additional 10-15 minutes.

 

Zucchini Noodles

Ingredients

4 medium zucchinis

 

Steps

1. Using spiralizer, cut zucchinis.

2. Add a teaspoon of olive oil to a saute pan, when the oil is hot, add the zucchini noodles and cook for 3-5 minutes.  

3. Toss with a few tablespoons of tomato sauce, top with meatballs and garnish with a little parmesan cheese and parsley. Enjoy!!

 

 The finished product

Skinny Shrimp Scampi

I am trying to cook more and to incorporate some healthier recipes into the mix - don't worry the cupcakes are NOT going away in person or on the blog. This recipe needs to be added to your week's meal plan immediately!! For me cooking more means trying to plan my meals ahead of time. A friend shared this recipe with me and I couldn't wait to try it.  I won't lie, I was a little skeptical simply because I love pasta but I have to say this recipe was delicious and a healthy alternative to a classic pasta dish. What makes it even better is that it is so easy to prepare! Clearly, I'm slightly obsessed with this recipe and turns out I'm not the only one, I've already shared the recipe with several friends and they had already tried it and loved it as well!  On to the recipe so that you can add it to your meals for the upcoming week! Enjoy!!

Skinny Shrimp Scampi (originally from Just a Taste)

Ingredients
2 tbsp. olive oil
1 pound jumbo shrimp, shelled and deveined I went ahead and used frozen shrimp and used just enough for my meal so this can be your call on how much shrimp
1 tbsp. minced garlic
1/4 tsp crushed red pepper
1/4 cup white wine
2 tbsp. lemon juice
2 medium zucchini cut into noodles- there are several different tools that you can use, but because I did not have the correct tool this week I used a regular vegetable peeler and it gave me wider noodles but they still tasted great
Parsley, for garnish

Steps
1. Add olive oil to a large sauté pan over medium-low heat for 1 minute.  Add the garlic and red pepper flakes and cook them for 1 minute, stirring constantly.
2. Add the shrimp to the pan and cook them thoroughly until they are pink on all sides. Season the shrimp with salt and pepper then with a slotted spoon transfer the shrimp to a bowl.  Leave all liquid in the pan.
3. Increase the heat to medium and add the white wine and lemon juice. Cook for about 2 minutes. Add the zucchini noodles to the pan and cook for 2 minutes, stirring occasionally.
4. Return the shrimp to the pan and toss to combine.  Season with salt and pepper, garnish with parsley. Serve immediately.

Spread Christmas Cheer by Baking for All to Eat

In the last post, I told you that I had only baked ONCE all of December- well, I have corrected that...I now have baked an additional 9 dozen cupcakes! Seven dozen of those being in one night...I get so excited about my baking plans they just tend to explode.  This year I really wanted to test out some new Christmas cupcake recipes instead of my standard Chocolate with Peppermint (don't worry I still made this flavor too just added some new ones to the mix). Everyone seemed to love these new flavors!

I finally settled on these four cupcakes:

Gingerbread

Eggnog

Chocolate with Peppermint

Snickerdoodle

Gingerbread Cupcakes - originally from Imperial Sugar
Makes 12 cupcakes

5 tablespoons salted butter, room temperature
1/2 cup sugar
1/2 cup molasses
1 egg
1 egg yolk
1 1/4 cups all purpose flour
1 tablespoon cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup buttermilk

Steps
1. Preheat oven to 350. Line cupcake tin and set aside.
2. Mix butter and sugar with electric mixer about 3 minutes until light and fluffy.
3. Add molasses and then the egg and egg yolk, stir to combine.
4. In a separate bowl whisk together flour, cocoa powder, ginger, cinnamon and baking soda. Add to the butter/sugar/molasses mixture alternating with the buttermilk.
5. Mix until just combined.
6. Divide the batter between the 12 cupcake cups about 2/3 cups full.
7. Bake for 20 minutes I turn the pan halfway through baking
8. Cool completely before frosting.

Cinnamon Cream Cheese Icing Originally from Creme de la Crumb
I got this recipe from a different post because well, cinnamon and cream cheese how can you go wrong?!

Ingredients for Icing
4 cups powdered sugar
4 ounces cream cheese, softened
1 tablespoon cinnamon
1/2 teaspoon vanilla
2-4 teaspoons heavy cream

Steps
1. Beat the cream cheese until fluffy.
2. Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth.
3. Gradually add in powdered sugar. Add 1-2 more tablespoons of heavy cream until you get the consistency you want for the icing.
4. Frost your cooled cupcakes and enjoy! I used the star tip for these cupcakes

Eggnog Cupcakes Originally from Life, Love & Sugar
Makes 24 cupcakes
I was quite honestly the most worried about these cupcakes, they didn't turn out as pretty and almost "caramelized" in the oven BUT everyone LOVED them so please don't discard them because they might not be pretty!

Ingredients
1 2/3 cups all purpose flour
1 cup sugar
1 1/4 teaspoon baking powder
3/4 cup butter, room temperature
3 egg whites
1/2 teaspoon vanilla extract
1/2-3/4 teaspoon nutmeg
3/4 cup eggnog I just bought Barber's Eggnog
1/4 cup milk

Steps
1. Preheat oven to 350.  Line cupcake tins and set aside.
2. Whisk together flour, sugar, baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, nutmeg, eggnog and milk and mix on medium speed until just combined. Do not overbeat.
4. Divide batter among the cupcake tins.
5. Bake 18 - 20 mins again turning halfway through baking
6. Cool completely before frosting.

Ingredients for Eggnog Icing unfortunately, I can't find the exact eggnog frosting recipe that I used but I will share the one that came with the cupcake recipe
If using a piping tip, double the recipe.
1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
4 tablespoons eggnog
1/4 teaspoon rum extract
1 teaspoon nutmeg

Steps
1. Combine butter and shortening until smooth.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add eggnog, rum extract and nutmeg, combine until smooth.
4. Add remaining powdered sugar and mix in until smooth.
5. Add a little more eggnog and mixed until desired consistency.
6. Decorate your cupcakes and enjoy!

Chocolate with Peppermint Cream Cheese Frosting, originally from Glorious Treats
Makes 24 cupcakes

2 cups sugar
1 3/4 cups all purpose flour
3/4 cups unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Steps
1. Line muffin tin and preheat the oven to 350 degrees.
2. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil and vanilla. Beat on medium speed for about 1 minute.
4. Stir in boiling water your batter will be thin, this is correct.
5. Fill liners about 2/3 full.
6. Bake for 22-24 minutes, turning the pan halfway through.
7. Cool completely before frosting.

Ingredients for Peppermint Cream Cheese Frosting
1/2 cup butter
6 oz. cream cheese
4 cups of powdered sugar
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 to 3 tablespoons heavy cream

Steps
1. Place butter in a mixing bowl and blend slightly. Add cream cheese and blend until combined.
2. Add powdered sugar, a little bit at a time, and blend on low speed until combined. Increase to medium speed until fluffy.
3. Add vanilla and peppermint extracts.
4. Slowly add cream, a little at a time until desired consistency is reached.
5. Beat about a minute, until fluffy.

Because I use a piping tool to frost I usually 1 1/2 the icing recipe, the ingredients above are the original ingredients

Before filling the piping bag or tool, take some of the icing and color it with red food coloring and get a good bit on a knife and drag it down two sides of the piping tool then fill with the white frosting. This works best if every time you refill you make sure you apply plenty of red frosting all the way down the side of the tool. Once you frost the cupcakes add a Hershey's peppermint kiss on top, I tend to only put the kisses on half the cupcakes in case some prefer them without. Enjoy!

Snickerdoodle Cupcakes originally from Read it & eat
Makes 24 cupcakes

Ingredients
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temperature
1 3/4 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/4 cups milk

Steps
1. Preheat oven to 350. Line cupcake tins and set aside.
2. Combine flour, cake flour, baking powder, salt and cinnamon and whisk to combine.
3. In a separate bowl beat with an electric mixer, butter and sugar until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time, mixing well after each egg.
5. Blend in the vanilla.
6. On low speed, add in the dry ingredients in three additions alternating with the milk beginning and ending with the dry ingredients. Beat after each addition until well mixed.
7. Divide batter equally among the cupcake tins.  Bake 18-20 minutes, rotating halfway through.
8.  Cool completely before frosting.

Ingredients for Frosting
If piping double the recipe
8 oz cream cheese, room temperature
1 stick butter, room temperature
1 tablespoon vanilla extract
3-4 cups powdered sugar

Ingredients for Garnish
1 teaspoon ground cinnamon
2 tablespoons sugar
Stir together and dust on top of each cupcake

Steps
1. Combine cream cheese and butter until fluffy. Add vanilla extract.  Slowly add powdered sugar, mix well.
2. Frost the cooled cupcakes and add garnish to each cupcake.

Seven dozen cupcakes distributed among co-workers, friends, and my Pi Phi sisters and I still don't think that covered everyone sorry if you missed out on this go-round, promise it wasn't intentional!

 

One final recipe for today- I love when friends send me a link to a recipe or video or article that they just know I'm going to love and have to try (yes, this is a hint that you should send me over recipes that you'd like for me to try).  This is exactly what happened yesterday, Amanda sent me a video of how to make your own Peppermint tray. (It was on The Chew originally, thank you Clinton Kelly). This was SO easy to make and such a fun way to display my cupcakes at a recent Christmas party! I took pretty close to step by step pictures because I really didn't know how it was going to turn out, it turned out great!

You will need a cookie tray, wax paper, and a bag of peppermints.

1. Line your cookie tray with wax paper if you have any extra wax paper trim it so it doesn't hang over the tray.
2. Line up your peppermint candies with a little space in between each one.

3. Put it in the oven at 350 for 5-7 minutes- until the peppermints start to touch, once they are all touching remove the tray. 

4. Let it cool for about 30 seconds and then trim off the edges with a knife to make it nice and clean cut.

5. Use as a serving tray/statement piece at your next party!

 

 

Happy Holiday Baking!!!

Hot Cocoa Cupcakes - the Holidays are here!

December is usually a busy baking month for me...I say usually because we are halfway through December and I have only baked ONCE!!! Don't worry, I'll be at it again shortly and will make up for my lack of baking at the beginning of the month. My go-to cupcake recipe during December usually is a Chocolate cupcake with a Peppermint Cream Cheese Frosting but I wanted to try something different this year so I made Hot Cocoa cupcakes that I found on pinterest over a year ago. I have to admit I chose this recipe mostly for appearance but everyone raved on the taste too so I can't complain. I think the homemade whipped cream was what won so many over for this cupcake. When you are done, the cupcakes look like little cups of hot cocoa! Many have asked for the recipe so I won't make you wait any longer. 

Hot Cocoa Cupcakes originally from Lick the Bowl Good - makes 18 cupcakes

Ingredients for Cupcakes
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 cup prepared hot cocoa, cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup mini chocolate chips

Ingredients for Whipped Cream
1 1/4 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Garnishes
Mini marshmallows
Mini chocolate chips
Crushed peppermints - I actually used crushed peppermint bark, a delicious topping
18 mini candy canes

Steps for the Cupcakes
1.  Preheat oven to 350 degrees. Line cupcake tins with 18 liners.
2. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Whisk dry ingredients thoroughly.
3. Add oil, prepared hot cocoa, vanilla and eggs to the dry ingredients.  Whisk until well incorporated and no lumps, stir in the chocolate chips.
4. Evenly divide the batter among the lined cupcake tins.
5. Bake the cupcakes for 18-20 minutes until a toothpick comes out clean. I still turn my pan halfway through baking. Allow to cool completely before frosting.

Steps for the Whipped Cream
1. Combine heavy cream, powdered sugar and vanilla extract.  Use an electric mixer on medium speed and beat until thick, creamy, and slightly stiff.  You want the whipped cream to be able to stand but you don't want to overbeat but make sure that it isn't still runny.

Assembling the Cupcakes
1. Pipe the whipped cream onto the cooled cupcakes.
2. Garnish with mini marshmallows, mini chocolate chips, and crushed peppermint.
3. Add a mini candy cane tucked into the side of the cupcake to make the handle of the hot cocoa "mug".
4. You can make ahead and cover and refrigerate but I do recommend saving the mini candy cane until right before you serve the cupcake!  The original recipe blog suggested covering and refrigerating leftovers....but leftover cupcakes are a foreign concept to me!

'Tis the Season

 

It doesn't take a lot for me to find a reason to bake so the reason I decided to make these adorable cupcakes was that some of my running buddies and I were getting together to run and look at Christmas lights and after we enjoyed Hot Cocoa, cookies, and these hot cocoa cupcakes! I would say they were a hit and we have started an annual tradition! Yes...we may run because we really love food! Below is a picture of us from our Christmas Light Run!