Hot Chocolate Cupcakes

Name: Hot Chocolate Cupcakes
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 394 milliliters 1/2 box Betty Crocker® SuperMoist® devils food cake mix (about; 1 egg; 118 milliliters marshmallow creme; 6 miniature pretzel twists, broken in half; 0 teaspoons unsweetened baking cocoa; 237 milliliters Betty Crocker® Whipped vanilla frosting; 59 milliliters vegetable oil; 118 milliliters water

The recipe Hot Chocolate Cupcakes is ready in about 1 hour and 25 minutes and is definitely a tremendous dairy free option for lovers of American food. For 41 cents per serving, you get a dessert that serves 12. One serving contains 350 calories, 4g of protein, and 8g of fat. If you have whipped vanilla frosting, egg, baking cocoa, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 12 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Ingredients you will need

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

Equipment you will use

Wire Rack