Mini marshmallows and crushed candy canes for garnish
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a 12 cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no large clumps of cocoa powder left in the mixture.
Add the egg, milk, oil, and alcohol-free vanilla extract to the dry ingredients. Use a hand mixer or a whisk to beat the mixture on medium speed until well combined and smooth, which usually takes about two minutes.
Carefully stir in the boiling water by hand. The batter will be very thin, but this is exactly what you want for a moist cupcake. The hot water blooms the cocoa powder, intensifying the chocolate flavor.
Pour the batter into the prepared muffin liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before frosting.
In a medium bowl, beat the softened butter and marshmallow fluff together until creamy. Gradually add the powdered sugar and alcohol-free vanilla, beating until the frosting is light and fluffy. If it feels too soft, add a little more powdered sugar.
Pipe or spread the frosting onto the cooled cupcakes. Top with a few mini marshmallows and a sprinkle of crushed candy canes to give them that classic Christmas look.
