In the quiet hills of Nelson County, something bold is happening inside the rickhouses at Virginia Distillery Co. Fresh off being named Best American Single Malt at the 2026 World Whiskies Awards, the Lovingston-based distillery is leaning into what it does best: thoughtful craftsmanship, creative cask finishes, and just enough risk to keep things interesting.

This season brings three limited releases—two collaborations in its Brewer’s Coalition series and the debut of a contemplative new Cigar Blend—that feel less like products and more like experiences waiting to be poured.

When Beer Meets Single Malt

The Brewer’s Coalition series has always been about cross-industry creativity, and this year’s additions continue that spirit.

The first, created in partnership with 4 Hands Brewing Co., finishes Virginia Distillery Co.’s American Single Malt in Madagascar Stout barrels. Only six barrels were sourced, making this a small-batch moment in every sense.

Photo Courtesy Virginia Distillery Co.

Aged more than five years in ex-bourbon casks before its stout-barrel finish, the whisky leans indulgent without tipping into excess. Think juicy raspberries, lemon-curd brightness, dark chocolate cake, roasted pecans, and warm ginger snaps. Bottled at 100 proof, it holds its structure beautifully, with a finish that lingers in dark cocoa and raspberry cola.

For those who love to chase nuance, a Cask Strength Select version will be available in limited quantities at the St. Louis brewery itself—a quiet nod to the collaboration at its core.

In March, the second Brewer’s Coalition release partners with North Coast Brewing Co., finishing the distillery’s American Single Malt in Old Rasputin Stout barrels. Eight barrels were selected for this expression.

Photo Courtesy Virginia Distillery Co.

Also made from 100% malted barley and aged more than five years before finishing, this release opens with aromas of almond kringle and honeycomb before shifting into bright citrus zest, dark chocolate, and malty hops. At 100 proof, it strikes that increasingly sought-after balance: robust, but refined.

Together, these collaborations underscore something important about Virginia’s whisky scene—it isn’t insular. It’s curious. It’s collaborative. And it’s willing to let stout barrels from across the country leave their imprint on Blue Ridge–born spirit.

A Whisky Built for the Ritual

If the Brewer’s Coalition expressions feel celebratory, the new First Cut Cigar Blend feels almost meditative.

Crafted specifically to pair with a fine cigar, this American Single Malt is aged a minimum of seven years and matured in an imaginative collection of casks: Spanish Oak, Sherry, Port, STR, Château Palmer Cabernet, Armagnac, Cognac, and Fino—with a whisper of smoke from Islay casks layered in for depth.

The result is complex but intentional. Aromas of red berries and leather give way to walnut and date cake, candied lemon peel, allspice, and clove. The finish lingers in dark chocolate and subtle smoke. Bottled at 108 proof, it’s bold—but not brash. This is a whisky for slowing down. For lingering. For conversation that stretches long past sunset.

Even for those who don’t light cigars, the spirit itself invites a ritual: a porch chair in early spring, a low hum of evening, a glass that evolves as it opens.

A Defining Moment for Virginia Whisky

Virginia Distillery Co. has long positioned itself at the forefront of the American Single Malt category, producing its flagship Courage & Conviction alongside a steady stream of innovative limited releases. But the recent World Whiskies Awards recognition feels like a larger marker—not just for the distillery, but for Virginia’s growing influence in the global whisky conversation.

These three releases underscore that momentum. Collaboration. Complexity. Craft without compromise.

All expressions will be available in limited quantities in February and March through the distillery’s online shop and select retailers nationwide. As with most limited releases from Lovingston, they likely won’t linger long on shelves.

For Virginia whisky lovers, this is a season worth savoring.

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The restaurants will serve as a hub for healthy food and local entertainment

By: Jeremy Angione | Photos By: Ashlee Glen

When Crisp closed in 2025, health-conscious diners were left with one less option for a quick, nutritious meal downtown.

But the vacancy didn’t last long. Its “spiritual successor,” Greens, soon filled the space—offering a familiar yet refreshed menu for downtown Lynchburg residents and visitors to enjoy.

Greens owner Hart Green is a longtime downtown resident. Though most of his background is in IT, he and his father have been active property investors for more than three decades. In fact, they’ve owned the building at 1124 Church Street—where Greens now operates—for over 30 years.

“Back in the nineties, we started investing in downtown, back when it was a ghost town,” Green said. We were looking for somebody to take over, because we pretty much had a turnkey restaurant.”

A casual meeting at Three Roads Brewery between Green and local couple Tabitha Abbott and Mike McKendree turned into a partnership.

“We came up with some really great dreams and ideas. That’s when Greens was born,” Green said.

Abbott is the Chief Operating Officer of the Academy Center of the Arts, while Mike is a radio personality with a special skill for marketing and talent booking. In that meeting, it was determined that each person had a special skill that would serve the operation of the new business.

“I want to be able to help pull what we all do best into doing bigger, more awesome stuff,” Abbott said.

From an outside perspective, the transition from Crisp’s closure to Greens’ opening may have seemed quick and seamless. According to Green and Abbott, the absence of fast casual salad options was felt.

“I probably ate there four days a week, and gained 10 pounds when it closed,” Green joked. “I’ve been relying a lot on Tabitha and Mike to get things going over here.”

Greens owner Hart Green is a longtime downtown resident.

Between his ownership of the building, the necessary restaurant infrastructure already being in place, and his desire for salads, Green felt that a similar business would be the best fit.

“An empty building to me is a crime, especially downtown. So we kept a lot of the same ideas and made it our own,” Green said.

Greens opened October 1. Although its products are very similar, Green hopes to expand the menu to be much more accommodating to various diets and seasonal desires.

“I’m trying to have food that’s good for everyone,” Green said.

Greens also offers gluten-free pizza and will shift its focus to various soups in the winter months.

When Crisp closed, Cosmos, the adjacent business, also closed. The trio of Green, Abbott, and McKendree decided to use the space to open a new restaurant called The Vaughan Garage, or just The Vaughan.

As a longtime downtown resident, Green wanted The Vaughan to celebrate the area’s history. Named after Vaughan Tire and Appliance, which once occupied the same space, the restaurant will display original signage and memorabilia from past downtown businesses—adding both nostalgic flair and a visual record of the city’s evolution.

Beyond its menu and retro aesthetic, The Vaughan aims to be a cultural hub. With large garage doors that open to the street and Abbott’s background in event planning, the space will host art markets, outdoor gatherings, and regular live music curated by McKendree.

McKendree will be using his talent booking expertise to ensure that The Vaughan has live music every weekend.

“There will be a mix of local favorites, but there will also be national touring acts. I’m big into indie bands and up-and-comers. I love the opportunity to give them a stage.” McKendree said.

Green says that he wants The Vaughan to be the downtown brunch spot on weekends, which will be aided by occasional live music during the day which he dubbed “acoustic brunch”.

“I do think that this is going to add to the health and well-being of those who live in the downtown area, and continue to get people to stay and play where they live,” Abbott asserted.

McKendree believes that downtown Lynchburg has constant forward motion in its progress to a fully fledged cultural center. McKendree sees The Vaughan as a complement to other bars and restaurants that feature live music, rather than competition. The Vaughan will also host unique events like comedy nights and bingo, but will try to ensure not to overlap with neighboring businesses holding similar events on a given evening.

“I just want to bring more people downtown. And give the residents of downtown more options, more entertainment, and things to do,” McKendree said. He wants locals to grab a beer at Three Roads, and then grab dinner and listen to music at The Vaughan. Green, McKendree, and Abbott all have a mutual love for the space they are doing business in.

“We live a block away. This is our neighborhood. This is a fun place, and I think it’s going to get more fun,” McKendree said.

It’s evident that Abbott, Green and McKendree’s combined experience and love for downtown will make Greens and The Vaughan something special for locals and visitors alike.

“What we’re really shooting for is making sure what we’re doing here is family friendly. That’s really important to all of us,” Abbott said.

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Slow, satisfying bakes that fill the house with warmth—great for a cozy winter weekend.

When the world outside feels gray and cold, few things warm the spirit quite like the smell of something baking. Whether you’re lingering over brunch, baking just because, or gifting a loaf to a friend, these recipes are made for slowing down and savoring the season. Pour a mug of coffee (or swing by your favorite coffee shop—find inspiration on page 68), preheat the oven, and fill your kitchen with the kind of comfort only home baking can bring.

Savory Herb & Cheddar Scones (photo above)

Flaky, buttery, and full of sharp cheddar with a sprinkle of fresh thyme and chives, these scones are the perfect bridge between breakfast and lunch. Serve warm with a smear of butter alongside soup or salad—or pair with a poached egg for a hearty weekend brunch.

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp garlic powder (optional)
6 tbsp cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
2 tbsp chopped fresh chives
1 tbsp chopped fresh thyme (or 1 tsp dried)
3/4 cup cold buttermilk, plus 1 tbsp for brushing

Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
3. Cut in the butter with a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. (Editor’s Note: I always use my hands for this—I don’t have the patience for a pastry cutter!)
4. Stir in cheese and herbs. Add buttermilk and mix just until dough comes together—do not overmix.
5. Turn dough out onto a lightly floured surface and pat into a 1-inch-thick circle. Cut into 8 wedges.
6. Arrange on a prepared sheet, brush tops with buttermilk, and bake for 18–20 minutes or until golden.
7. Cool slightly before serving. Best enjoyed warm.

Brown Butter Pear Skillet Cake

This rustic cake delivers elegance with ease. Browning the butter brings out deep nutty notes that complement ripe pears and a touch of cinnamon sugar. Bake it in a cast-iron skillet and serve straight from the pan for a dessert—or brunch centerpiece—that’s as beautiful as it is comforting.

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup almond flour (or sub all-purpose)
1 tsp baking powder
1/2 tsp salt
2 ripe but firm pears, thinly sliced
2 tbsp brown sugar
1/2 tsp cinnamon

Instructions:
1. Preheat oven to 350°F. In a 10-inch ovenproof skillet, melt butter over medium heat. Continue cooking until golden brown and nutty, 4–5 minutes. Pour 1/4 cup of browned butter into a bowl and set aside to cool slightly.
2. Swirl remaining butter around the skillet to coat. Arrange pear slices in a fan pattern in the pan. (Editor’s Note: You can use apples here, too!)
3. Sprinkle pears with brown sugar and cinnamon.
4. In a medium bowl, whisk sugar, eggs, and vanilla into reserved butter. Add flours, baking powder, and salt, stirring just until combined.
5. Pour batter over pears, spreading evenly.
6. Bake 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes, then invert onto a plate to reveal the caramelized pears on top—or serve directly from the skillet.

Cinnamon Swirl Quick Bread

Sweet and aromatic, this loaf captures the essence of a lazy winter morning. A simple batter and ribbon of cinnamon sugar create bakery-level flavor with no yeast or proofing required. Enjoy a thick slice with your favorite coffee or wrap it in parchment for a thoughtful homemade gift.

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg
2 tsp vanilla extract

Cinnamon Swirl: 1/3 cup brown sugar + 1 1/2 tsp cinnamon

Instructions:
1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, oil, egg, and vanilla until smooth. Combine wet and dry ingredients just until incorporated.
4. Pour half the batter into the loaf pan. Sprinkle half the cinnamon mixture on top. Add remaining batter, then the rest of the cinnamon mixture.
5. Use a butter knife to gently swirl through the layers.
6. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes before removing from the pan. Slice once fully cooled.

Maple Oat Walnut Muffins

Hearty yet tender, these muffins capture the essence of winter mornings with notes of maple, toasted oats, and chopped walnuts. They’re just sweet enough to feel like a treat but wholesome enough for everyday breakfast. Spread with a little butter or enjoy warm alongside your first (or third) cup of coffee.

Ingredients:
1 cup rolled oats
1 cup milk
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3 cup melted butter (or coconut oil)
1/3 cup pure maple syrup
1 egg
1 tsp vanilla extract
1/2 cup chopped walnuts (or pecans)

Instructions:
1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine oats and milk; let stand for 10 minutes to soften.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. Stir melted butter, maple syrup, egg, and vanilla into oat mixture.
5. Add wet ingredients to dry ingredients and stir gently until combined. Fold in walnuts.
6. Divide batter evenly among muffin cups (they’ll be about 3/4 full).
7. Bake for 18–20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool briefly before serving.

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Soft vanilla cake infused with orange zest and layered with spiced gingerbread cream.

Ingredients:
For the Cake:
1 ¼ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
6 tablespoons milk, room temperature (any kind)
2 tablespoons fresh orange juice (about half an orange)
1 teaspoon orange zest (from 1 orange)
⅓ cup full fat sour cream, room temperature
⅔ cup granulated sugar
¼ cup neutral oil (avocado oil would work well)
1 large egg, room temperature
1 teaspoon vanilla extract

For the Gingerbread Pudding:
1 large egg yolk, room temperature
2 tablespoons corn starch
½ cup milk (2% or whole)
1 ½ tablespoons molasses
2 tablespoons dark brown sugar
1 tablespoon water
½ cup heavy cream
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 tablespoon unsalted butter

For the Gingerbread Mousse
½ of the gingerbread pudding (above)
½ cup heavy cream, cold
1 tablespoon powdered sugar (optional)

Directions:
Gingerbread Pudding
Make the pudding first so it has time to cool and set up. It can even be made the night before.

In a small mixing bowl, add the egg yolk, corn starch, and ¼ cup of the milk. Stir until fully mixed and no lumps of corn starch remain.

In a medium saucepan, add the molasses, brown sugar, and water. Heat over medium heat until the sugar starts to dissolve. Add the cream and remaining ¼ cup milk and heat the mixture until small bubbles form along the edges of the pan.

Reduce the heat, then carefully and slowly drizzle about half of the warm mixture into the egg mixture, whisking constantly.

Transfer the tempered mixture back into the saucepan. Stir in the spices. Return the heat to medium and, while stirring, heat the pudding until it starts to thicken and bubble.

Remove the pudding from the heat and stir in the butter until melted. Transfer the pudding to a bowl and set aside in the refrigerator.

Vanilla Orange Cake
Preheat the oven to 350°F degrees and adjust the oven rack to the middle position. Lightly grease and line the bottom of two 6-inch round cake pans with a piece of parchment paper cut to fit.

In a small mixing bowl, mix the flour, baking powder, baking soda, and salt.

In a liquid measuring cup, measure out the milk and orange juice, and stir in the orange zest and sour cream.

In a medium mixing bowl, add the sugar and oil. Mix until smooth. Add the egg and vanilla extract and mix until smooth. Add half of the milk mixture and mix until just incorporated.

Gradually incorporate the dry ingredients with the wet ingredients until just incorporated. Add the remaining milk mixture and mix until mostly incorporated.

Pour the batter evenly into the prepared cake pans (a kitchen scale helps here) and bake for 18 to 22 minutes, or until the cakes are golden and a toothpick inserted in the middle comes out clean.

Cool the cakes in the pans set on a wire rack for 10 minutes. Then gently invert the cake pans onto a wire rack and remove the parchment paper (if it stuck to the cakes).

Gingerbread Mousse
When ready to assemble the cake, make the gingerbread mousse.

Set one of the cake layers on your serving plate. Spoon or pipe half of the cooled gingerbread pudding onto the middle of the cake, leaving at least ½-inch around the edges.

In a small mixing bowl, beat the heavy cream using a hand mixer on high speed until stiff peaks form.

Scoop about ⅓ of the whipped cream into the remaining gingerbread pudding. Fold in the whipped cream until fully mixed in. Transfer the mix back into the remaining whipped cream and fold until no whipped cream streaks remain.

To finish assembling the cake, pipe a ring of the gingerbread mousse along the outside of the existing gingerbread pudding ring, plus a layer on the top of the pudding. This will help keep the pudding from spilling out of the sides of the cake. Top with the other cake and frost the cake with the remaining mousse.

Read more recipes from the 12 Cakes of Christmas

A festive trail mix recipe that’s ideal for seasonal snacking or gift-giving

There’s something about the holidays that makes us crave both comfort and a little indulgence. This festive trail mix blends warm, spiced candied nuts with dried fruit and just a touch of sweetness from cinnamon chips. It’s a perfect make-ahead snack for holiday gatherings, a thoughtful homemade gift when packaged in a jar or tin, or simply a treat to keep on hand for cozy evenings by the fire. With its balance of crunch, spice, and sweetness, this mix captures the flavors of the season in every handful.

Spiced Holiday Trail Mix

Ingredients:
1/4 cup pure maple syrup
1 1/2 tsp pumpkin pie spice
1/8 tsp sea salt
2/3 cup cashews
1/3 cup pepitas or roasted pumpkin seeds
1/3 cup sunflower seeds
1/3 cup sliced almonds
1/3 cup dried cherries
1/3 cup dried apricots
1/4 cup golden raisins

Directions:
1. Line a baking sheet with parchment paper or a silpat. Set aside.
2. In a large saucepan, heat the maple syrup over medium-high until it just begins to boil.
3. Stir in pumpkin pie spice, salt, and nuts. Cook, stirring frequently, until the nuts are caramelized and the syrup has reduced, about 3–5 minutes.
4. Spread mixture in an even layer on the prepared baking sheet and let cool completely. The candied nuts will harden as they cool.
5. Once hardened, add the cherries, apricots, raisins, and cinnamon chips to the pan. Stir until evenly distributed, breaking the candied nuts into clusters as needed.
6. Store in an airtight container. Enjoy!

Moist red velvet cake crumbled, mixed with frosting, and rolled into bite-sized delights—perfect for gifting or party trays.

Photo by Ashlee Glen

Ingredients:
One box of red velvet cake mix (whichever brand you prefer)
⅓ cup cream cheese frosting (whichever brand you prefer)
12 oz white candy melts

Directions:
Bake the cake mix according to the package instructions and let it cool completely.

Crumble the cake into fine crumbs in a large bowl. Stir in the ⅓ cup of frosting to bind the crumbs.

Roll mixture into small balls and place on a large baking sheet prepared with parchment paper. Chill in the freezer until firm.

In a microwave safe bowl, melt the candy melts in the microwave at 30 second intervals, mixing as you go.

Dip each cake ball into the melted candy coating and place back on your baking sheet. Decorate with red sanding sugar, if desired, before the coating sets.

Read more recipes from the 12 Cakes of Christmas

Bright, tart cranberries folded into a buttery loaf cake with a snowy sugar glaze.

Photo by Ashlee Glen

Ingredients:
For the Cranberry Bread:
1 cup granulated sugar
Zest of 1 lemon
1 cup whole milk ricotta
1/2 cup extra virgin olive oil
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup frozen, fresh, or dried cranberries
(if using dried, simply soak them in water for 20 minutes while prepping your other ingredients—drain well before adding to your cake)

For the Lemon Glaze:
2 1/2 cups powdered sugar
Juice of one lemon

Directions:
Cranberry Bread
Preheat the oven to 350°F. Grease a loaf pan and line with a parchment sling.

In a large bowl, combine the sugar and lemon, mixing well to help the zest release its oils.

Mix in the ricotta, oil, eggs, and vanilla, and stir well to combine.

In a separate bowl, mix together the flour, almond meal, baking powder, and salt.

Incorporate the dry ingredients to the wet ingredients until well combined. Add the cranberries and fold in until incorporated.

Transfer the mixture to the prepared loaf pan. Bake the loaf cake for 1 hour, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Lemon Glaze
Combine the powdered sugar and lemon juice in a medium bowl. Whisk until combined and there are no lumps.

Spread the glaze over the surface of the cake and allow the cake to stand, uncovered until the glaze hardens slightly.

Read more recipes from the 12 Cakes of Christmas

From festive loaves to show-stopping layer cakes, these holiday bakes bring joy to every table—and they’re simple enough for first-time bakers yet satisfying for seasoned pros.

Photos By: Ashlee Glen

There’s something magical about cake during the holidays. Unlike cookies, which are made by the dozen, or cocktails that vanish in a glass, cake makes a statement. It’s celebratory, sharable, and versatile enough to be a gift, centerpiece, or midnight indulgence after a holiday gathering.

This year, we’re embracing the season with a collection of bakes that range from simple mug cakes for a cozy night into elegant layer cakes worthy of a holiday table. Some can be made ahead and wrapped as gifts, others will shine as the star of a party spread. Best of all, each one is approachable, whether you’re a twenty-something baking in a tiny kitchen for the first time or a seasoned home cook looking for new flavors.

Think peppermint and white chocolate, spiced gingerbread, cranberry citrus, and even a twist on hot chocolate itself. Consider this your countdown to Christmas, one festive cake at a time.

Discover All 12 Cakes of Christmas Recipes:

1. White Chocolate Cake with Peppermint Frosting
2. Red Velvet Cake Balls
3. Traditional Christmas Fruit Cake with Brandy
4. Gingerbread Mug Cake
5. Vanilla-Orange Gingerbread Cream Cake
6. Cranberry Loaf Cake
7. Pumpkin Pecan Upside-Down Cake
8. Hot Chocolate Cupcakes
9. Eggnog Bundt Cake
10. Cranberry White Chocolate Donuts
11. Citrus Glazed Gingerbread Mug Cake
12. Cranberry White Chocolate Loaf Cake

Ingredients:
3 cups plain flour
2 teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup softened unsalted butter
1 ¼ cups white sugar
¾ cup packed light brown sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
1 cup room temperature eggnog
¼ cup + 2 teaspoons rum, separated
2 ¼ cups powdered sugar
¼ cup eggnog
2 tablespoons melted unsalted butter
Nutmeg or cinnamon powder for sprinkling

Directions:

1. Preheat the oven to 350°F.

2. Mix the rum and eggnog together, set aside.
3. In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Once combined, set this dry mixture aside.
4. In another large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars at medium speed until the mixture becomes light and fluffy, scraping down the sides of the bowl as you go.

5. Add eggs one at a time, beating well after each egg. Add in the vanilla.

6. With the mixer on low, add a third of the dry ingredients to the butter-sugar mixture. Then, add half the eggnog and rum mixture.

7. Continue by adding another third of the flour mixture, followed by the remaining eggnog and rum. Finally, add the remaining third of the flour mixture.

8. Grease a 12-cup bundt pan and spoon the prepared batter into the greased pan, smoothing the top evenly with a spatula.

9. Bake for one hour, or until a wooden pick inserted in the center comes out clean. Allow the pan to cool for about 5 minutes and then invert the cake onto a wire rack to cool completely.

Read more recipes from the 12 Cakes of Christmas

Rich chocolate cupcakes topped with marshmallow frosting, dusted with cocoa, and crowned with mini marshmallows.

Photo by Ashlee Glen

Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 jar (7 oz) marshmallow creme
2 tablespoon milk Cocoa powder, for dusting
Mini marshmallows, for garnish

Directions:
Preheat oven to 350°F. Line a 12-cup muffin tin with liners.

Mix flour, sugar, cocoa, baking powder, soda, and salt in a bowl.

Whisk in milk, oil, eggs, and vanilla until smooth. Divide into liners.

Bake for 18–20 minutes, then cool.

For frosting, beat butter until creamy, add sugar and milk, then fold in marshmallow creme.

Pipe onto cooled cupcakes, dust with cocoa, and finish with marshmallows.

Read more recipes from the 12 Cakes of Christmas