Hot Chocolate Cupcakes

I found a dairy-free cake mix on sale at the supermarket a few weeks ago. While I prefer baking from scratch, I was excited to see my local chain store carrying more "alternative" foods and the price was right, so I bought the mix. The things we do in the name of research!

It was a Cherrybrook Kitchen Chocolate Cake Mix that is peanut free, dairy-free, egg free, and nut free.

I also had leftover candy canes from the holidays, and chocolate and peppermint go well together. (Really, what doesn't go well with chocolate?!?)Hummm, add a marshmallow frosting... voila, my idea for hot chocolate cupcakes was born!

I made the Cherrybrook Kitchen Chocolate Cake Mix according to the box, but baked them as cupcakes. I was pleasantly surprised to see that there were mini chocolate pieces in the chocolate cake.

As they were cooling I attempted making a couple different marshmallow frosting recipes, but most of them were too hard once they cooled. I really wanted a bright white frosting to set off the candy canes. Then I remembered a recipe for a meringue frosting, which I found on the Dog Hill Kitchen blog, that would work with minor changes.

Meringue or Seven-Minute Frosting
2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
3 Tbs water
1 1/2 tsp vanilla
pinch of salt

Bring the water in a double boiler to a boil, then turn down to a simmer. Mix all of the ingredients in a bowl and then set on top of the simmering water. Using a handheld mixer, beat the mixture on high until frosting is thick, creamy white and fluffy. (Approx. 5 - 7 minutes) Remove from heat and beat until mostly cool. The frosting turns bright white and is the consistency of melted marshmallows (or that marshmallow fluff that you can buy in a jar).

Once the cupcakes are cool, spread warm frosting on top. Be warned, though, that this frosting makes a sweet, sticky mess. Then sprinkle with crushed candy cane pieces.