Hot Cocoa Cupcakes

Hot Cocoa Cupcakes

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

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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