Mini Hot Cocoa Cupcake Bombs
These adorable gifts only look like holiday cupcakes — drop ’em into a mug of milk, heat, stir, and you’ve got delicious hot cocoa!
ARNICARE FOR PAIN AND BRUISES!
Powered by Arnica montana, Arnicare® is designed to treat muscle pain, swelling, and discoloration from bruising. The unscented gel cools on contact and absorbs quickly into your skin, leaving no sticky or greasy residue, and provides you with the relief you seek. Learn more at Arnicare.com.
Yields
Total Time
Prep Time
Ingredients
- 12 oz. 60-percent bittersweet chocolate chips 2 cups, melted
- 2 oz. milk chocolate hot cocoa mix, such as Swiss Miss (3 packets)
- 1/8 tsp. almond extract
- 2 c. sifted confectioners’ sugar
- 1 tbsp. meringue powder
- 1 1/2 tsp. meringue powder
- Christmas nonpareil sprinkles
- Milk
Instructions
To prepare hot cocoa:
For each drink, in large microwave-safe mug, combine 1 bomb and 3/4 cup milk. Microwave on high in 30-second intervals, stirring, until melted, smooth and hot, 3 to 3 1/2 minutes.
To prepare cupcake bombs
Line 12 mini muffin cups with cupcake liners. In bowl, combine chocolate, hot cocoa mix, and extract; divide among liners. Refrigerate until set, 15 minutes.
On low speed, beat confectioners’ sugar, meringue powder, and 3 tablespoons water until stiff peaks form, 7 to 10 minutes. If mixture is too dry, add additional water, one tablespoon at a time. Transfer to pastry bag fitted with medium star tip (such as Wilton #1M). One at a time, pipe icing over cupcakes, then immediately sprinkle with nonpareils. Let stand until set. Store in sealed container in cool dry place until ready to use.
