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Hot Chocolate Cupcakes
Hot Chocolate Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Transform devil's food cupcakes with vanilla marshmallow frosting "marshmallows" and whimsical pretzel "cup handles" for a charming and delicious hot drink-inspired treat.
Ingredients:
  • 1/2 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix (about 1 2/3 cups)
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 1/2 cup marshmallow creme
  • 1/4 teaspoon unsweetened baking cocoa
  • 6 miniature pretzel twists, broken in half
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 12 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer to blend cake mix, water, oil, and egg on low for 30 seconds and then on medium for 2 minutes, scraping the sides occasionally. Evenly distribute batter among muffin cups.
  • Bake for 17 to 22 minutes until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring to a cooling rack. Let it cool completely, which should take around 30 minutes.
  • Combine frosting and marshmallow creme in a small bowl. Transfer the mixture to a small resealable plastic bag, seal it, and snip off a 3/8-inch corner. Alternatively, you can also spoon the mixture onto cupcakes instead of piping.
  • Top each cupcake with 3 small frosting dollops resembling melted marshmallows. Sprinkle cocoa over them and gently press a pretzel half into the side of each cupcake as a cup handle. Cover loosely and store.

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