Mirabel's Mini Hot Cocoa Mugs (Dairy Free)

 

 

 

Written and Made By: Mirabel Fuleihan
(Julia Fuleihan’s Granddaughter)

Mini Hot Cocoa Mugs
(Dairy Free)
Ingredients
For 24 servings
COOKIE DOUGH
1/2 cups of unsalted butter, room temperature
3/4 cups of brown sugar, packed
1/4 cups of sugar
1 large egg, room temperature
6 oz of semisweet chocolate chips, melted
1 1/4 cups of all purpose flour
1/4 cups of cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of kosher salt
FOR DECORATING
6 oz of semisweet chocolate chips
1/3 cup of almond milk, warmed
1 cup of mini marshmallows
24 mini candy canes
Vanilla frosting
Christmas sprinkles
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Instructions
First you have to preheat the oven to 375*F
After that I mixed together the butter and both sugars with an electric hand mixer(you might need a spatula to get the dough out of the mixer). Then I beat in the egg and 6 oz of chocolate chips (if you don’t have and weigher then you can lay the chocolate chips on a large flat pan or something and cut it into 4th’s because 24 divided by 6 equals 4) AFTER you mix the sugars and flour, beat this until combined. The real directions said to sift the flour in, but I think it’s just a waste of time because I didn’t and it turned out great. Mix until combined.
(This is the fun part!)I first spray the pan then I looked at my mini muffin pan and kind of measured in my mind how much dough I’ll need. By the way you have to make sure that the top is completely even and that the sides are pushed to the edge so it looks like a tiny cup.( Make sure to use a mini muffin pan because my Situ gave me a big muffin pan and it was catastrophic!)
Let the cookies/muffins bake for 8 minutes. If the sides puffed up too much on the sides, when it’s warm you can use the back of a spoon and push the sides in delicately. While your cookies/muffins cool, let’s start decorating!   
Put 4 ounces of chocolate chips into a heatproof bowl and turn into a liquid or as close as you can get. Since I’m lactose intolerant I replaced the heavy cream with almond milk, so you pour the warmed almond milk into the chocolate and mix until combined and smooth to make gnash.(It tastes the exact same as if you used heavy cream)
Once the cookies/muffins are cooled then I took them out of the pan using a knife. I put them on a cutting board and poured the gnash into the cookie/muffin cups. Next I made my chocolate glue. The recipe say’s to use two oz of chocolate chips but that’s not enough so you should use 4 oz , and put it in the microwave for 50 sec. and mix it around. Put the glue in the freezer for 10 minutes or more so it can cool. While it’s cooling take your strongest pair of scissors and cut the curved part of the candy cane to make a handle. Once the chocolate has cooled take it out of the freezer and dip the sides of the candy canes in the chocolate and press it vertically on the mini hot chocolates. Let these set in the fridge for 1 hour.
After you take the hot chocolate mugs out of the fridge, place three mini marshmallows on the top of each of the hot chocolate mugs. After that put the vanilla frosting in a piping bag and do a dollop of frosting on each marshmallow. After that I poured red, green, and white sprinkles out of the container and placed one of each color sprinkle on the mini hot chocolate’s frosting.
After you completed that YOUR DONE!!! Please enjoy your mini hot chocolates! (they’re  great for parties!)

Inspired by thegunnysack.com