Hot Cocoa-Marshmallow Cupcakes

75 24
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(4) 1 Review
Prep Time
Total Time


Cocoa and mini marshmallows dress up moist chocolate cupcakes topped with a creamy chocolate frosting.

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What You Need

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Make It

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  • 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.

Special Extra

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.


  • 24

Nutritional Information

Serving Size 24
Calories 202
% Daily Value
Total fat 11.3g
Saturated fat 4.5g
Cholesterol 23mg
Sodium 192mg
Carbohydrate 24.6g
Dietary fibre 0.8g
Protein 2.7g
Vitamin A 1 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 9 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • brendawakely |

    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!

  • surbhisharma |