Hot Cocoa 3 Musketeers Cupcakes

Hot Cocoa Cupcakes Close Up

So a couple of weeks ago, I was in Target checking out the seasonal section of course, and I saw Hot Cocoa Flavor 3 Musketeers, sounds yummy right?

Of course they are delicious! :)

You know how some people just gravitate towards anything super chocolaty? I think we all have at least one of those people in our lives. For me it’s my youngest son. If It’s chocolaty, rich and/or gooey he loves it!

I knew right away what I was going to do with these little delights. I just had to make him some yummy chocolaty cupcakes.

With all the wonderful food bloggers out there, I’m sure there are a million bloggers that have done exactly what I’m doing here. But oh well, what’s a girl to do? I just wanted to make a simple & delicious dessert for my son.

Here are most of your basic cupcakes ingredients. Sorry I forgot a few. If you can’t find the Kemp’s Hot Chocolate Flavored milk don’t sweat it, either use regular chocolate milk, or even water like it calls for on the back of the cake mix.

Hot Cocoa 3 Musketeers Cupcakes

Ingredients: 1 Devil’s Food Cake Mix – any brand will do, I used Betty Crocker Chocolate Flavored Milk, if available, if not use any chocolate milk or water – use amount called for on the back of the cake mix Vegetable Oil – amount called for on back of cake mix package Eggs – called for on back of cake mix package Chocolate Marshmallow Buttercream Frosting: 2 cups butter, softened 2 1/2 cups confectioner’s sugar 1 (13 ounce jar) marshmallow cream 1 packet dry hot chocolate mix, any variety Directions: 1. Preheat oven to 350 degrees F. Line two muffins pans with about 20 liners. Usually, I get about 20, but it does vary. Set mixture aside. 2. Prepare the cake mix according to package directions, using Hot Chocolate Flavored Milk in place of water, if desired. 3. Pour small amount of batter into each of the muffin cups, filling just the bottom. Place one unwrapped candy in the center of each muffin cup and finish filling with cake batter. Divide the batter evenly among the muffin cups, filling about 2/3 full. 4. Bake for approx. 17-21 minutes or until toothpick inserted in the center comes out clean. Cool the cupcakes completely. 5. While cupcakes are cooling, cream butter in a mixing bowl with an electric mixer or stand mixer until butter is soft and fluffy. Gradually beat in confectioners’ sugar, about 1/2 cup at a time; beat in packet of dry hot chocolate mix. Gently fold the marshmallow creme into the frosting until thoroughly incorporated. The chocolate flavor of this frosting is very light; that was my goal for these cupcakes. Feel free to go as heavy as you want to. 6. Pipe or spread the frosting onto cooled cupcakes. Garnish with marshmallow bits. You may need to press some of the marshmallow bits in a little to get them to cling to the top of the cupcake. Don’t push too hard or they will sink deep into the buttercream frosting. Store cupcakes in airtight containers at room temperature or in the fridge.

 These cupcakes were very good! Sometimes the flavors of the seasonal candies are kind of strange. No worries, the flavor of the Hot Cocoa and Marshmallow 3 Musketeers is not that different than a regular 3 Musketeers, so you’re safe there.

If someone in your house doesn’t really care for marshmallows, you can always garnish these with just a piece of Fun Size 3 Musketeers on top. The opposite is true as well, if you have someone that loves marshmallows simply add some of the marshmallow bits to your batter as well.

I hope you enjoy this simple delicious recipe as much as we did. :)

 Megamommy ѽ

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