My Peppermint Hot Cocoa Cake recipe is a poke cake that starts with a box cake mix, this makes it so easy to create. The tricky part of this cake is working with the Marshmallow Fluff, I like to use a piping bag, or zippy bag with the end cut off to pipe the Marshmallow Fluff. When it comes to crushing candy canes I like to pop them in my Nutri Ninja and 2 pulses later, I have crushed candy canes!

Peppermint Hot Cocoa Cake Recipe

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Peppermint Hot Cocoa Cake Instructions

• Preheat oven according to the cake package requirements. Grease a 9×13″ pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.

• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.

• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I brought this cake to church on the last night of our semester and my girls loved it! It has just the right amount of peppermint flavor without overpowering the bite. I also served it to Savannah when she came over to hang out. She isn’t a cake person, but she really enjoyed it as well.

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Peppermint Hot Cocoa Cake

Chocolate, peppermint, and marshmallow combine to make a delicious and easy Peppermint Hot Cocoa poke cake for your Christmas celebration.

Course Dessert

Cuisine American

Keyword cake, chocolate, marshmallow, peppermint, poke cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

10 minutes minutes

Total Time 50 minutes minutes

Servings 18

Author cindy

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Instructions

• Preheat oven according to the cake package requirements.

  Grease a 9×13" pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.
• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.
• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I hope you enjoy this Peppermint Hot Cocoa Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peppermint Hot Cocoa Cake appeared first on The Mom Maven.

This recipe is a bit time consuming, but it isn’t difficult to make. This baking season I borrowed my son’s KitchenAid Stand Mixer (it came with his fully furnished house that he bought). I haven’t given the mixer back, I am in love, and now I want one for my very own. All these years of baking without a stand mixer just seems silly after using Aaron’s. I know he will be wanting the mixer back soon, but I am holding it hostage until he asks for it!

Hot Cocoa Cookies Recipe

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Hot Cocoa Cookies

Hot Cocoa Cookies are a perfect treat for after sledding, playing in the snow, or any time!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 2 hours hours 12 minutes minutes

Total Time 2 hours hours 57 minutes minutes

Servings 4 dozen

Author Unknown shared by Cindy Schultz

Ingredients

Dough

• 1 stick unsalted butter
• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups light brown sugar
• 12 oz semisweet chocolate chips
• 2 tsp chocolate extract

Glaze

• 4 TBS melted butter
• 1/4 cup cocoa powder
• 1/4 cup hot water
• 2 cups powdered sugar
• 1 tsp chocolate extract

Extras

• 10 oz mini-marshmallows

Instructions

Dough

• In a small pan, melt the butter.
• Whisk in the chocolate chips until melted and smooth.
• Remove pan from heat and set aside to cool.
• In the bowl of the stand mixer, combine the sugar, eggs, and vanilla, with the paddle.
• In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
• Once the chocolate mixture in the pan has cooled, add it to the sugar mixture in the stand mixer and mix well.
• Change to the whisk and slowly whisk the flour mixture into the chocolate mixture until well combined.
• Cover the bowl with plastic wrap and place in the refrigerator for 1 hour.
• After the hour is up, preheat the oven to 325°.
• Grease 2 cookie sheets and line with parchment paper.
• Using a cookie scoop, scoop dough and place 2" apart on the cookie sheets.
• Press each cookie down slightly.
• Bake for 10-12 minutes.
• Remove from oven and top each cookie with 3 mini-marshmallows.
• Place the cookies back in the oven for another 2-3 minutes, until the marshmallows puff up.
• Remove from oven and place on cooling racks. Repeat until all the dough is baked.
• Once all the cookies are cooled begin to make the glaze.

Glaze

• In a medium bowl combine the butter, coco powder, hot water, and chocolate extract.
• Slowly whisk in the powdered sugar until combined.
• Place the cookie sheet covered with parchment paper underneath the cooling racks.
• Drizzle the glaze onto the cooled cookies, covering the marshmallows.
• Quickly go back, while the glaze is still wet, and cover the cookies with mini-marshmallows.
• Let sit for at least 30 minutes for glaze to set up before serving or storing in an airtight container.

Notes

See the blog post for where to get the chocolate extract.

I already told you how much I loved the stand mixer, I also bought another tool that made cooking making so much easier, a cookie scoop! Do you have one? I do now! Also, this recipe calls for chocolate extract, which many of us don’t always have in our pantry. While you can substitute vanilla extract, I recommend clicking the link and getting yourself some Nielsen Massey Chocolate Extract.

I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Hot Cocoa Cookies appeared first on The Mom Maven.