Hot Chocolate Cupcakes

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Combine the cake mix, instant pudding, eggs, water, and canola oil together with a stand or hand mixer.

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Use a spatula to fold in the chocolate chips.

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Fill each cupcake liner about ¾ of the way full with the chocolate batter.

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Bake at 325°F for 30 minutes, then remove the cupcakes from the oven. Place a large marshmallow in the center of each cupcake.

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Return the cupcakes to the oven for 2 minutes, and allow the marshmallows to melt.

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Make the frosting by combining the powdered sugar, cocoa powder, water, and vanilla.

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Fill the marshmallow indention with mini chocolate chips.

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Top with chocolate frosting.

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Cut large marshmallows in half, and place the marshmallow halves on top of the mini chocolate chips. Add extra chocolate sauce.

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Garnish with peppermint sprinkles and a cut straw.

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For more recipes, visit Berly's Kitchen!

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