Hot Chocolate Cupcakes

This is a cheat recipe that I made using Duncan Hines Cake mix.
I plump up the recipe adding extras so it doesn't taste cake mixy and tastes more like homemade but super convenient.

To give it more of that hot choclate taste, I cut out a piece of cupcake and fill the hole with marshmallow filling, I used FLUFF.

I scooped a bunch of FLUFF into a zip;ock baggie, cut off the top to make it easier to pipe into the hole.

After the cupcake it filled I just pop the cut off piece back onto the top. Sometimes you may have to remove a bit of cake from the piece you cut out just so it fit back on top evenly.

Now they are ready to frost...  I use a super easy, very yummy recipe.

I even toasted the marshamllos a little with my wind resistant BBQ lighter...  ya I'm brilliant!  It's like when roasting marshmallows of a bon fire, I burnt a few..tee hee hee   :)

I added a little straw, not that anyone drinks hot choclate from a straw but they were cute & Christmasy so I couldn't resist.

Hot Chocolate Cupcakes
Ingredients for CUPCAKES
-1 box of chocolate, chocolate fudge or devils food cake mix
-swap out the amount of pil required for melted butter
-add the eggs required along with 2 extra egg yolks
 (for yumminess)
Substitute hot water for the water or milk asked for in the recipe.
FLUFF or some other marshmallow spread.
Mini marshallows if desired
Directions for CUPCAKES
Mix cake as directed using the above substitutions
Divide batter evenly in lined cupcake pan
Bake as reuired and allow to cool.
Once cooled, cut out a piece of cake making a hole in the middle of the cupcake.
Fill hole with marshmallow spread and top with piece you cut out.
Super easy Chocolate frosting
Ingredients:
1 cup softened butter
1/2 cup cocoa powder, sifted
5 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk
Directions:
Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 
1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.

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