Sugar Cookie Hot Cocoa Cupcakes

• 7 tablespoons unsalted butter (softened) ↔ Replace
• 3/4 cup granulated sugar ↔ Replace
• 2 teaspoons vanilla extract ↔ Replace
• 1 egg yolk (at room temperature) ↔ Replace
• 1 cup flour ↔ Replace
• 1/2 teaspoon baking powder ↔ Replace
• 1/4 teaspoon salt ↔ Replace
• 1 tablespoon milk ↔ Replace
• 1/2 cup canola oil ↔ Replace
• 2 eggs (at room temperature) ↔ Replace
• 2 teaspoons vanilla extract ↔ Replace
• 3/4 cup sugar ↔ Replace
• 3/4 cup flour ↔ Replace
• 1/2 cup cocoa powder ↔ Replace
• 1 teaspoon baking powder ↔ Replace
• 1/2 teaspoon baking soda ↔ Replace
• 1/4 teaspoon salt ↔ Replace
• 1/4 cup buttermilk ↔ Replace
• 1/4 cup strong brewed coffee (warm) ↔ Replace
• 1/2 cup heavy cream ↔ Replace
• 1/2 tablespoon butter ↔ Replace
• 6 ounces semi-sweet chocolate (chopped or use semi-sweet chocolate chips) ↔ Replace
• 1 teaspoon instant coffee (optional) ↔ Replace
• 3/4 cup unsalted salted butter (softened) ↔ Replace
• 2 cups powdered sugar ↔ Replace
• 1 tablespoon vanilla ↔ Replace
• 1/4 cup heavy whipping cream (or more to your liking) ↔ Replace
• 4 large egg whites ↔ Replace
• 3/4 cup sugar ↔ Replace
• 1/4 teaspoon cream of tarter ↔ Replace
• 2 teaspoons vanilla extract ↔ Replace
• 12 candy canes ↔ Replace
• red food coloring ↔ Replace
• silver sparkly sprinkles ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.