Ingredients
For the Cupcake1 box of chocolate cake mix (I used Pillsbury)
1 c. sour cream (or substitute greek yogurt)
3/4 c. water
1/2 c. vegetable oil
3 large eggs
For frosting3 envelopes of Swiss Miss Hot chocolate (without marshmallows)
1/3 c. boiling hot water
1 stick of softened butter
1 t. vanilla
3 c. powdered sugar
optional1 jar of marshmallow fluff
1 jar of Marshmallow Bits
Instructions
Preheat the oven to 350 degrees
Line a muffin tin with cupcake liners (about 24)
Place all cupcake ingredients in a large mixing bowl and blend until mixed thoroughly
Divide the batter into 24 cupcake liners and bake for approximately 20-22 minutes or until a toothpick comes out clean.
Remove the cupcakes from the oven and allow to cool for ten minutes. Remove the cupcakes from the pans and place on a cooling rack until cupcakes are fully cooled, about 30 minutes.
Meanwhile, make the frosting by placing the hot chocolate mix in a medium bowl and whisking in the boiling water until the sugar in the mix has dissolved.
In a large mixing bowl, beat the butter. Add the chocolate mixture and vanilla and mix until blended. Add the powdered sugar in several additions and mix thoroughly after each addition, scraping down the bowl as needed.
optional
Using a small mellon baller, scoop out the middle of each cupcake and fill with marshmallow fluff. This is easiest using a pastry bag. Replace the hollowed out cupcake on top to the marshmallow fluff.
Frost the cupcakes as desired and decorate the top with the marshmallow bits.
Makes 24 cupcakes
Note
Source recipes -Here-
