Let’s take a trip back in time, shall we? Me, sixteen years old. Green converse. Braces. Angst. There ya go.
Like any normal teenage girl of the 2009-on era, I was a Jonas Brothers groupie. Like, a GROUPIE groupie. I’ve got a collection of fan-girl journal entries and concert memorabilia to prove it.
And for the record, I’m still not over the time my mom unknowingly washed the In-N-Out t-shirt that I met (and hugged!!) the Jonas Brothers in. It was sealed. In a Ziploc. With the intent to preserve forever. But, no longer.
I digress back to those pubescent memories because of the abundance of Storm Jonas-related posts social media, and the wonderful JB-related memes that follow them.
I’ve been especially empathic to the east coast blizzards since I call the DMV home. Like I’m a teenager again, I’ve been excitedly following school closure reports, secretly wishing I was there to enjoy snow days and watch all three seasons of Veronica Mars successively and bake. But no, I’m here, in Utah, where it’s arguably as cold, but without three+ feet of heavy powder (except maybe on the ski slopes).
So in honor, this post is to celebrate frozen weather, and chocolate. Hey, chocolate is always worth celebrating, okay?! Let it go. LET IT GOOOOOOO
(I couldn’t resist).
To emphasize the FROZEN-NESS of all in Storm Jonas’ wake, I of course had to use Frozen Hot Chocolate Mix from Serendipity 3 (you can buy here!) for my chocolate treat. I have found memories of exploring all of New York with Mother B, then sitting down to slurp a BIG cup of Frozen Hot Chocolate goodness at one of New York’s most charming restaurants.
Use the mix for the batter and the icing, and be generous, ‘cause who are we kidding? We all knew those health-related New Year’s Resolutions wouldn’t last anyway. #getreal
Frozen Hot Chocolate Cupcakes with Frozen Hot Chocolate Cream Cheese Icing
(Adapted from recipe at Pretty. Simple. Sweet)
1⅓ cups all-purpose flour
¼ cup natural unsweetened cocoa powder
1/3 cup Frozen Hot Chocolate Mix
¾ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
1 tsp pure vanilla extract
½ cup whole milk
½ cup hot water
- Preheat your oven to 350 degrees. Fill your cupcake tins with liners.
- In a medium bowl, mix together flour, cocoa powder, Frozen Hot Chocolate Mix, baking soda, and salt.
- In your KitchenAid (or other electric stand mixer) fitted with a paddle attachment, beat together butter and sugar until fluffy.
- Beat in eggs, stopping to scrape down sides of bowl with rubber spatula if needed. Add in vanilla and mix.
- Mixing on low speed, add half of the dry ingredients and mix until just combined. Mix in milk, the other half of dry ingredients, and the hot water. But do not overmix, just until combined. The batter will be liquid-y at this point.
- Pour the batter into the cups, about ¾ full. Bake for 15-20, but check for doneness (with a toothpick).
- Allow the cupcakes to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
8 oz. cream cheese, softened
8 tbsp unsalted butter, softened
3 cups powdered sugar
¼ cup unsweetened cocoa powder
1/3 cup Frozen Hot Chocolate Mix
1 tsp vanilla
Pinch of salt
- In your KitchenAid (or other electric stand mixer) fitted with a paddle attachment, mix together the cream cheese and butter until creamy.
- Mix in the powdered sugar. Then add in cocoa powder, Frozen Hot Chocolate Mix, and salt. Mix well. Scrape down the sides of the bowl with a rubber spatula if needed.
- Add the vanilla, and beat until whipped.
- Ready to frost! (Best if piped at room temperature. Refrigerated frosting will need time to soften before frosting cupcakes.
Enjoy! And stay warm!