This PEEPS® inspired creation is courtesy of:
Duncan Hines®
PEEPS® Donut Loaded Hot Cocoa
Go all out this year and bake this easy chocolate treat! Load up your mugs of Swiss Miss® Milk Chocolate Hot Cocoa and pair with a Duncan Hines® cake mix donut, plenty of Reddi-wip® and a PEEPS® Brand Marshmallow Vanilla Crème Pop!
Preheat oven to 350°F. Spray two 6-cavity donut pans with baking spray.
Blend cake mix, 3/4-cup milk, oil, and egg in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes.
Spoon mixture into a resealable food storage bag and cut off a corner. Pipe into donut pan, filling no more than halfway up the sides using about half of the batter. Bake 10 to 12 minutes.
Remove donuts from pans immediately and cool completely on a wire rack, about 15 minutes. Fill pans with remaining donut batter and bake second batch.
Place 1-cup frosting in a medium microwave-safe bowl. Microwave 15 seconds. Stir and continue microwaving in 5-second increments until frosting is just melted enough to glaze the donuts.
Place a wire rack inside a large baking sheet. Dip tops of donuts into glaze and place on rack. Decorate with sprinkles quickly before the glaze hardens.
HOT COCOA:
Use remaining frosting to spread around the rim of each cocoa mug. Press sprinkles into frosting. Pour 1 cup hot water or milk into mugs. Stir 1 envelope of Swiss Miss® into each mug.
Place a chocolate donut on the rim of each cocoa mug. Place a PEEPS® Marshmallow Vanilla Crème Pop in each cocoa mug and top each donut loaded hot cocoa with Reddi-wip®!
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