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 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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