A drink you can eat

Hot Chocolate Cupcakes

Made: January 27, 2012

Ingredients
- Your favorite Devil's food or chocolate cake mix
- 1 cup whipped vanilla frosting
- 1/2 cup marshmallow creme
- 1/4 teaspoon unsweetened baking cocoa
- 6 miniature pretzel twists, broken in half

Directions
- Heat oven to 350F
- Place paper baking cup in each of 24 regular-size muffin cups
- In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally
- Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean
- Cool in pan 10 minutes; remove from pan to cooling rack
- Cool completely, about 30 minutes
- In small bowl, mix frosting and marshmallow creme
- Spoon into small resealable food-storage plastic bag; seal bag
- Cut 3/8-inch tip off 1 corner of bag (Or spoon mixture onto cupcakes instead of piping)
- Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows
- Sprinkle with cocoa
- Press pretzel half into side of each cupcake for cup handle
- Store loosely covered

Unfortunately, they don't look like they do in the "recipe picture" as my "marshmallows" melted all over my cupcake. I did a couple things differently (like always) I didn't add on the pretzel as my carrying case has little space in-between the cupcakes. And with my marshmallow everywhere, it was just a mess. :( I also used my Pampered chef decorating Easy Accent Decorator to pipe on the marshmallow. Love that thing! (The marshmallow is also white; excuse the lighting!)

Recipe used: Pillsbury