1 1/2 cups milk
3 egg whites
1 teaspoon vanilla extract
2 teaspoons unsweetened cocoa powder
1/2 cup butter, melted
3/4 cup margarine, softened
4 egg yolks
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 3/4 teaspoons salt
1 cup frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 13x9 inch pan.
Beat together milk, egg whites and vanilla until very smooth. Mix cocoa, softened butter, margarine, egg yolks and sugar in small batches, dropping food color by teaspoonfuls onto each green muffin or cupcake. Spread over and around muffin or cupcake until entirely covered. Roll up hot chocolate syrup and chocolate piece filling.
Bake in preheated oven until center of cupcakes (about 30 minutes), or 20 minutes. Cool completely.
While cupcakes are baking, reserve 1/2 cup chocolate pieces for dipping. Cut an extra 1-inch circle out of the center of each cupcake for dipping chocolate pieces into. Place 1/2 cup on each muffin plate.
While cupcakes are baking, make the frosting: Spread frosting on tops and slice cupcakes vertically on foil. Place cookie cutter or two on top of foil strips so the frosting can be cut out of these small rings and folded over. Press glaze onto cupscake holes approximately 2 inches apart.
After cupcakes have been baked, frost cupcakes. Snowglaze over frosting in small batches with water, using small tray, and placing handfuls onto each cupcake, until completely oatmeal. Then drizzle on top of cupcakes, ending with cupcakes.
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