Hot Cocoa Mix Recipes

2 sticks Unsalted Butter

⅔ cup Sugar

⅔ cup Brown Sugar

2 Eggs

1 teaspoon Vanilla

3 cups All-purpose Flour

1 cup Recipes 4 Learning® Hot Cocoa Mix

1 ¼ teaspoons Salt

1 teaspoon Baking Soda

2 cups Semi-sweet Chocolate Chips

1 cup Mini Marshmallows

Preheat oven to 375 degrees. Line 4 cookie sheets with parchment paper or gently grease.
In a large bowl, add butter and sugars. Beat by hand or using a hand mixer until smooth. Add in eggs one at a time, mixing after each addition. Add vanilla.
In a separate owl, combine flour, Baking Coach® Hot Cocoa Mix, salt, and baking soda. Slowly stir this into the butter mixture using a rubber spatula until combined. Fold in chocolate chips and frozen marshmallows.
Divide dough into 48 2-inch balls. Flatten slightly with hand before placing on prepared baking sheets.
Place cookies into oven and bake for 12 minutes. Remove from oven. Cool in pan for 15 minutes, then transfer to a dish or cooling rack.

Yields 48 cookies.

Cupcakes:

2 ¼ cups - all-purpose flour

2 cups – granulated sugar

1 cup Recipes 4 Learning Hot Cocoa Mix

1 ½ teaspoons - baking soda

¾ teaspoon - salt

½ teaspoon - baking powder

½ cup – oil

2/3 cup melted semi-sweet chocolate chips

4 –large eggs at room temperature

¾ cup – cold coffee

1 - (8 oz) container sour cream

Preheat oven to 350°F. Line 3 12-cupcake baking pans with cupcake liners. Set aside.
Combine all dry ingredients in large bowl; mix well.
Combine oil and chocolate; pour into mixture then add eggs. Mix until combined.
Add in coffee or water. Beat at medium speed for two minutes.
Fold in sour cream.
Pour batter a little less than half into prepared cupcake pans.
Bake 22-25 minutes or until toothpick inserted in center comes out clean.

Yields 30-36 cupcakes

Frosting:

Beat 1 cup softened butter until smooth, add in

1 cup Recipes 4 Learning Hot Cocoa Mix

1 3/4 cups powdered sugar