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Hot Chocolate Cupcakes

These Hot Chocolate Cupcakes are the perfect treat on a cold day!

These Hot Chocolate Cupcakes are super cute and taste wonderfully delicious! They are the perfect dessert for all this cold, freezing weather we have been having here in Kentucky. The boys have been off school due to snow and below zero temps, so I decided to make them some Hot Chocolate Cupcakes that I served with Hot Chocolate – Easy as 1-2-3!

These Hot Chocolate Cupcakes are the perfect treat on a cold day!

The boys and I loved these cute cupcakes. The icing really does taste like a marshmallow! If you love hot cocoa, then be sure to try these cupcakes! They are truly the perfect treat to make on a cold winter day or a snow day. We hope you enjoy this cute treat as much as we did.

These Hot Chocolate Cupcakes are the perfect treat on a cold day!

More Hot Chocolate Recipes:

20 Calorie Sugar Free Hot Cocoa Recipe (Zero WW Points)

Peppermint Hot Chocolate

Hot White Chocolate

Crockpot Hot Cocoa

Pumpkin Pie White Hot Chocolate

Hot Chocolate Cupcakes

These Hot Chocolate Cupcakes are the perfect treat on a cold day!
Print Recipe
Prep Time:20 mins
Cook Time:1 hr 25 mins
Total Time:1 hr 45 mins

Ingredients

  • 1/2 box Betty Crocker® SuperMoist® devil's food cake mix about 1 2/3 cups
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup Betty Crocker® Whipped vanilla frosting
  • 1/2 cup marshmallow creme
  • 1/4 teaspoon unsweetened baking cocoa
  • 6 miniature pretzel twists broken in half

Instructions

  • Heat oven to 350°F (325°F for dark or nonstick pans).
  • Place paper baking cup in each of 12 regular-size muffin cups.
  • 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.
  • 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.
  • 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.
  • 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.
Servings: 12
Author: Betty Crocker

Be sure to try these other delicious dessert recipes:

Buckeye Bark

No Bake Cookie Recipe

Red Velvet Cupcakes

Caramel Cheesecake

Chocolate Crinkles

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