These adorable gifts only look like holiday cupcakes — drop ’em into a mug of milk, heat, stir, and you’ve got delicious hot cocoa!
- 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
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.