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Hot Chocolate Cupcakes

(2)
  2 reviews
  • 20 min prep time
  • 1 hr 25 min total time
  • 8 ingredients
  • 12 servings
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Vanilla frosting "marshmallows" are piped onto devil's food cupcakes to mimic the look of a favorite hot drink. Don't forget the pretzel "cup handles!"

1 3/4
cups devil's food cake mix (about 1 2/3 cups)
1/2
cup water
1/4
tablespoons vegetable oil
1
egg
1
cup whipped vanilla frosting
1/2
cup marshmallow creme
1/4
teaspoon unsweetened baking cocoa
6
miniature pretzel twists, broken in half

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 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.
  • 3 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.
  • 4 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.)
  • 5 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.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 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.
  • 3 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.
  • 4 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.)
  • 5 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.

Expert Tips

If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
200
% Daily Value
Total Fat
9g
14%
Saturated Fat
2 1/2g
11%
Trans Fat
1g
1%
Cholesterol
20mg
6%
Sodium
180mg
8%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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