Hot Chocolate Cocoa Cupcakes

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 3/4 cups betty crocker supermoist devil's food cake mix (from a 18.25 oz box)
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1 cup betty crocker whipped vanilla frosting (from a 12 oz container)
• 1/2 cup marshmallow creme
• 1/4 teaspoon unsweetened baking cocoa
• 6 miniature pretzel twists, broken in half diagonally (will be used to form the "handle" of the cupcake mugs)

Recipe

• 1 heat oven to 350f for a shiny metal muffin pan or 325f for dark or nonstick muffin pan.
• 2 place paper baking liner in each of the 12 regular size muffins cups.
• 3 in large bowl, beat cake mix, water, oil and egg with electric mixer on low speed for 30 seconds.
• 4 beat on medium speed for 2 minutes, scraping bowl occasionally.
• 5 divide batter evening among 12 muffin cups.
• 6 bake 17-22 minutes or until toothpick inserted in center comes out clean.
• 7 cool in pan 10 minutes; remove from pan to cooling rack.
• 8 cool completely, about 30 minutes.
• 9 in small bowl, mix frosting and marshmallow creme.
• 10 spoon into small resealable plastic bag; seal bag.
• 11 cut 3/8 inch tip off one corner of bag (or spoon mixture on top of cupcakes instead of piping).
• 12 pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows.
• 13 sprinkle with cocoa.
• 14 press pretzel half into side of each cupcake to resemble a cup handle.