Desserts

Hot Cocoa Cupcakes

Hot Cocoa Cupcakes
Pinit

Ingredients:
1 box (15.25 ounces) devil’s food cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
2 cans whipped vanilla frosting
1 cup marshmallow crème
24 brown, white, or red cupcake liners
2 cups mini marshmallows
1 cup mini chocolate chips
12 miniature pretzel twists, boken in half or 24 unwrapped candy canes

Directions:
Preheat oven to 350 degrees. Place cupcake liners in 24 muffins cups.

Place cake mix in a large bowl along with water, oil, and eggs. Use a mixer and beat 2 to 3 minutes. Scoop batter into muffin cups until about two-thirds full. Bake 17 to 20 minutes. Let cool.

In another bowl add canned frosting and marshmallow cream. Use a mixer with clean beater and beat until combined. Use a piping bag to pipe frosting on the top of each cupcake. Sprinkle a few marshmallows and chocolate chips on top of each. Hang a pretzel half or candy cane on one side of each cupcake top look like a handle.

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