Hot Chocolate Cupcakes with Marshmallow Buttercream

Moist, fluffy chocolate cake topped with a sky-high, sweet marshmallow buttercream frosting – these Hot Chocolate Cupcakes are a can’t miss recipe for the winter season!

So California is having a week of rain.

And Californians are acting like Y2K is coming. Like, if Mother Nature even gave us one day of snow, we’d probably melt like the Wicked Witch in Wizard of Oz.

And there’d probably still be some weirdo wearing cargo shorts and flip flops while it was snowing. (Side note: that irrationally grinds my gears, but I digress).

Ingredients
FOR CUPCAKES:

• 1 box chocolate fudge cake mix
• 1 & ¼ cups milk
• ⅔ cup oil
• 3 eggs
• 1 small instant hot cocoa packet (just the dry mix)
• 1 (3.9 ounce) box instant dry chocolate pudding mix
• FOR MARSHMALLOW BUTTERCREAM:
• ¼ cup butter, softened
• 1 (7 ounce) jar marshmallow fluff
• 2 tsp vanilla extract
• Pinch salt
• 4 cups powdered sugar
• ¼ cup heavy cream
• Miniature marshmallow bits and chocolate syrup for garnish

Instructions

1. Preheat oven to 350 degrees F. Line 2 muffin tins with 22 paper liners. Set aside.
2. In a large bowl, beat together the cake mix, milk, oil, eggs, hot cocoa packet, and dry pudding mix together with an electric mixer until combined and smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
3. Bake for approximately 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
4. ................................

for full recipes please see : thedomesticrebel.com

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