Hot Chocolate Cupcakes

• FOR THE CUPCAKES:
• 1 cup All-purpose Flour
• 1/4 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 6 Tablespoons Unsalted Butter, Softened
• 1/2 cups Granulated Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1/2 cups Milk
• FOR THE TOPPING:
• 2 cups Confectioners Sugar
• 1/4 cups Vegetable Shortening
• 2 Tablespoons Milk Or Water, Plus An Additional 2 Teaspoons
• 1-1/2 cup Mini Marshmallows
• 3 whole Candy Canes

1. Preheat oven to 350u0b0F. Line a cupcake pan with cupcake liners.
2. For the cupcakes:
3. In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
4. In a large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, approximately 2 minutes. Beat in eggs and vanilla extract until fluffy, approximately 1 minute. On low speed, alternate beating in flour mixture with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).
5. Bake for 25 minutes or until a toothpick inserted in the centers comes out clean. Remove cupcakes from the pan to a wire rack; let cool.
6. For the topping:
7. In a medium bowl, with mixer on low speed, beat confectioners' sugar, shortening, and milk or water until smooth. Spread over cupcakes, using about 2 tablespoons for each. Top each cupcake with 8 or 9 mini marshmallows. Using a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.

allpurpose, ubc, baking soda, ubc, unsalted butter, sugar, eggs, vanilla, milk, confectioners sugar, ubc, milk, marshmallows, canes

Taken from tastykitchen.com/recipes/desserts/hot-chocolate-cupcakes-3/ (may not work)