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Hot Cocoa-Marshmallow Cupcakes

Hot Cocoa-Marshmallow Cupcakes
 
Yield:
4 doz. or 48 servings, 1 cupcake each

Ingredients

Ingredients Weights Measures
JET-PUFFED Miniature Marshmallows, divided 8 oz. 1 qt.
BAKER'S Semi-Sweet Chocolate 8 oz. -
milk 4 fl oz 1/2 cup
Prepared DREAM WHIP Whipped Topping Mix 1 lb. 1-1/2 qt.
devil's food cupcakes (standard size), cooled - 48 each
unsweetened cocoa powder - 2 Tbsp.

Directions

COOK 2 cups marshmallows (or 1 cup marshmallows for trial recipe), semi-sweet chocolate and milk in saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Pour into large bowl; cool 30 min.

WHISK whipped topping into marshmallow mixture; spoon into piping bag fitted with star tip. Pipe about 3 Tbsp. whipped topping mixture onto each cupcake; top with 5 of the remaining marshmallows and a sprinkle of cocoa powder.

Kraft Kitchens Tips

Serving Suggestion
Decorated cupcakes are best served the same day.
K:62803v01:138543
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Nutritional Information

Nutrition Information

Calories
 190
Total fat
 10 g
Saturated fat
 3 g
Cholesterol
 25 mg
Sodium
 120 mg
Carbohydrate
 25 g
Dietary fiber
 1 g
Sugars
 17 g
Protein
 2 g
Vitamin A
 0 %DV
Vitamin C
 0 %DV
Calcium
 2 %DV
Iron
 4 %DV