One Bowl Chocolate Confetti Cake with Hot Chocolate Frosting

These cupcakes are a great twist on traditional hot chocolate. They are great for the when you are craving something chocolatey or if you live in a warm climate, these are a great winter treat if you aren’t looking for a warm drink.

My very favorite cookbook is called Baking Class. I got it a couple years ago and it has nothing but wonderful recipes. This cupcake recipe is my go to for all occasions. A deliciously moist cupcake with or without frosting. I really enjoy adding sprinkles to my batter. This creates a chocolate confetti cake. They are called one bowl cupcakes because you only need one bowl to make them. These are also completely vegan without the frosting.

I found this frosting on Cookies and Cups. It uses hot chocolate mix instead of cocoa powder or chocolate. I thought it sounded really fun, so I went for it. I highly recommend using mix with real sugar, not anything that says no sugar added, because that will give it a really funny aftertaste (almost chemically).

This frosting is more of a cake frosting. And by that I mean that less is more. This cake above was better than the cupcakes due to less frosting. Also it was better the second and third day.

One Bowl Chocolate Confetti Cake

Ingredients

• 2 cups sugar
• 3 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 3/4 cup unsweetened cocoa powder
• 2 cups water
• 3/4 cup canola oil (vegetable oil)
• 2 Tbsp white vinegar
• 2 tsp vanilla extract
• 1/2 cups sprinkles

Stir the sugar, flour, baking soda, salt, and cocoa powder in a large bowl. Add the water, oil, vinegar, and vanilla. Mix it up until nice and smooth. Fold in sprinkles. Pour into cake or cupcake tin (I used one cupcake tin and two loaf pans). Bake at 360*F. 16 minutes for cupcakes (or until a toothpick comes out clean) and 25 minutes for loaf pans.

Hot Chocolate Frosting

Ingredients

• 1/2 cup dry hot chocolate mix (without mini marshmallows)
• 1/3 cup + 1 Tbsp heavy cream
• 1/2 cup butter, room temperature
• 4 cups powdered sugar

In a small saucepan combine hot chocolate mix and cream. Heat over medium until hot and steaming. Not quite boiling, stirring consistently. You want the sugar in the hot chocolate to dissolve. Set aside. (This would also make a lovely dipping sauce for strawberries, If that sounds yummy to you) In large mixing bowl cream butter until smooth. Add in powdered sugar and mix until combined. It will be very dry. Turn mixer to low and slowly pour in your hot chocolate mixture. Once all is added turn mixer up to medium and beat for about a minute until light and fluffy, scraping down sides of bowl when necessary. Pipe or spread on cake or cupcakes, top with marshmallow(s) and enjoy.