OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Hot Cocoa-Marshmallow Cupcakes

Prep Time:

15 min

Total Time:

1 hr 15 min

Makes:

What You Need

1 pkg. (2-layer size) devil's food cake mix

2 cups JET-PUFFED Miniature Marshmallows, divided

4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped

1/4 cup milk

1 tub (1 L) COOL WHIP Whipped Topping, thawed

1 Tbsp. unsweetened cocoa powder

Make It

PREPARE and bake cake batter as directed on package for 24 cupcakes; cool completely.

MEANWHILE, place 1 cup of the marshmallows, the chopped chocolate and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Cool at least 30 min. Gently stir in whipped topping.

FROST cupcakes with the whipped topping mixture; top with the remaining 1 cup marshmallows. Sprinkle evenly with cocoa powder. Cover and refrigerate until ready to serve. Store any leftover cupcakes in refrigerator.

Kraft Kitchens Tips

Jazz It Up

Bake cake batter in 13x9-inch baking pan as directed on package. Continue as directed.

Storage Know-How

Desserts frosted or decorated with Cool Whip Whipped Topping should be covered and stored in the refrigerator.

K:7089v1ec:82940

(2)

Rated

by brendawakely on 1/26/2009
" I needed a quick recipe for a batch of cupcakes for a "nut-free" school cupcake day. What a hit - my kids loved it - the school kids loved them... They really taste like hot cocoa. Visually appealing and so EASY. Definate keeper!"

See All Ratings and Comments

Serving Size = 1 cupcake (54 g)

Nutritional Information

Calories

202

Total fat

11.3 g

Saturated fat

4.5 g

Cholesterol

23 mg

Sodium

192 mg

Carbohydrate

24.6 g

Dietary fibre

0.8 g

Protein

2.7 g

Vitamin A

1 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

9 %DV