Hot Cocoa Cupcakes With Vanilla Bean Whipped Cream Icing

"HOT COCOA CUPCAKES 1 1/2 cups granulated sugar 1 2/3 cups all-purpose flour 1/2 cup plus 1 Tbsp cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 large eggs 3/4 cup milk 1/3 cup plus 1 Tbsp vegetable oil 1/2 tablespoon pure vanilla extract 3/4 cup very hot water VANILLA BEAN WHIPPED CREAM ICING 1 cup heavy whipping cream 1/2 teaspoon pure vanilla extract 3 - vanilla beans, scraped (about 2 tsps) 1 tablespoon granulated white sugar For the cupcakes, preheat the oven to 350 degrees F. Sift together sugar, flour, cocoa, baking powder, baking soda, and salt. Separately, whisk together eggs, milk, oil, and vanilla extract in a medium bowl. Slowly add dry ingredients to wet ingredients and mix at low speed until incorporated. Gradually add hot water until combined. Pour batter into a lined cupcake tin. Bake about 20-25 minutes, or until they pass the toothpick test. Remove and let cool."

"For the icing, cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. Beat together heavy cream, vanilla, vanilla beans, and sugar until stiff peaks form. Top the cupcakes with the icing. For an added hot cocoa feel, top with mini marshmallows and anything you'd top hot cocoa with. Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!"

A rich chocolate cupcake batter combines sugar, flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla, and very hot water for a moist texture. Bake at 350°F for 20–25 minutes until a toothpick comes out clean. Chill a bowl and whisk, then beat heavy cream with vanilla, scraped vanilla beans, and sugar to stiff peaks for a vanilla bean whipped cream icing. Top cooled cupcakes with the whipped cream and garnish with mini marshmallows for a hot cocoa vibe. Share finished photos and tag Just A Pinch with #justapinchrecipes.

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