Hot Chocolate Cocoa Cupcakes

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)

Directions

1. 1

   Heat oven to 350F for a shiny metal muffin pan or 325F for dark or nonstick muffin pan.

2. 2

   Place paper baking liner in each of the 12 regular size muffins cups.

3. 3

   In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed for 30 seconds.

4. 4

   Beat on medium speed for 2 minutes, scraping bowl occasionally.

5. 5

   Divide batter evening among 12 muffin cups.

6. 6

   Bake 17-22 minutes or until toothpick inserted in center comes out clean.

7. 7

   Cool in pan 10 minutes; remove from pan to cooling rack.

8. 8

   Cool completely, about 30 minutes.

9. 9

   In small bowl, mix frosting and marshmallow creme.

10. 10

    Spoon into small resealable plastic bag; seal bag.

11. 11

    Cut 3/8 inch tip off one corner of bag (or spoon mixture on top of cupcakes instead of piping).

12. 12

    Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows.

13. 13

    Sprinkle with cocoa.

14. 14

    Press pretzel half into side of each cupcake to resemble a cup handle.