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A plate of hot cocoa cupcakes with chocolate chips and candy cane garnish

Nicole Smathers's Hot Cocoa Cupcakes

Cocoa mix cupcakes topped with chocolate frosting and marshmallows
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Ingredients Equipment Method

Ingredients
  

Cupcake Ingredients
  • 1 box Chocolate cake mix
  • 1/2 cup Water
  • 1/3 cup Cooking oil
  • 3 Eggs
  • 1/2 cup Hot cocoa mix
  • 1 3.5 oz Chocolate pudding
Frosting Ingredients
  • 2 sticks Butter softened
  • 3-4 cups Powdered sugar
  • 3 tbsp Heavy cream
  • 3 tbsp Chocolate syrup
  • Dehydrated marshmallow bits or mini marshmallows

Equipment

  • Cupcake pan
  • Large mixing bowls
  • Electric mixer
  • Measuring cups
  • Cupcake liners
  • Piping bag
  • Star tip

Method
 

Chocolate Cupcake Directions
  1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with baking liners.
  2. In a large bowl, add cake mix, water, eggs, and oil.
  3. Using an electric hand or stand mixer, mix on medium for 1 minute or until ingredients are thoroughly combined. Mix in the hot cocoa mix.
  4. Fill each muffin cup 2/3 of the way with batter.
  5. Bake for 18-20 minutes or until cupcakes spring back when touched. Allow to cool completely.
Chocolate Frosting Directions
  1. In a large mixing bowl and using an electric or stand mixer, beat the butter on high for 2 minutes or until light and fluffy.
  2. Mix in the chocolate syrup.
  3. Add in the powdered sugar and chocolate pudding, alternating with the heavy cream until smooth and forms small, stiff peaks.
  4. Add frosting to the piping bag and frost cupcakes.
  5. Sprinkle it with marshmallow bits or min marshmallows.