Manageability – No problem at all.
Everybody loves a cupcake. They’re cute and tasty, and that’s the best of both worlds. Now add hot chocolate, mini marshmallows, and buttercream, and chocolate syrup, and add Christmas, and fudge mix, and you have the best of… how many worlds is that? Nine worlds? Who cares, these Hot Chocolate Cupcakes by The Domestic Rebel are the freaking tastiness.
And it’s easy, by the way. And that’s what we’re here for after all. Follow the directions on timing and mixing and you should have no problem at all. Just make sure your husband knows what marshmallow fluff is before you send him to the store, or he might call you from the store while you’re trying to nap. Decoration on these is really fun too, we piped our buttercream frosting to kinda look like a snowy mountain, and added mini marshmallows to remind you it’s hot chocolatey goodness. Then we popped a mini candy cane in there, because it’s Santa season baby!
Tis the season to make cupcakes! Fa-la-la-la-la, la-marsh-mal-low!
Ingredients
Cupcakes:
- 1 box chocolate fudge cake mix
- 1¼ cups milk (whole, 2 percent, IDGAF)
- 2/3 cup oil
- 3 eggs (chicken)
- 1 small instant hot cocoa packet – just the dry mix
- 1 box (3.9 ounce box) instant dry chocolate pudding mix – just the dry mix
Marshmallow Butter Cream:
- 1/4 cup butter, softened
- 1 (7 ounce) jar marshmallow fluff
- 2 tsp vanilla extract
- Pinch salt
- 4 cups powdered sugar
- 1/4 cup heavy cream. Like cream that weighs a lot.
- Miniature marshmallow bits and chocolate syrup for garnish
Instructions
- Preheat oven to 350 degrees F. Line 2 muffin tins with 22 paper liners. Set aside. Or set it on the ground. Or see if you can hide it somewhere, and ask your partner to try to find it.
- 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.
- Find the muffin tins, and portion the batter evenly among the muffin cups, filling about 3/4 full.
- Bake for approximately 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- To make the frosting: Cream together the butter, marshmallow fluff, vanilla and salt together in a stand mixer until combined and smooth, about 1 minute. Gradually add in the powdered sugar, about one cup at a time, alternating with the heavy cream until frosting is light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes. Garnish with marshmallow bits and the chocolate syrup. Maybe a tiny candy cane too, since it’s Santa season.
- Eat them up now, tasty tasty yum yum.