Peppermint Hot Cocoa Cupcakes

Snuggle up with our holiday-perfect treats inspired by a favorite winter warmer.

Ingredients

• 1 (15.25 oz.) pkg. devil’s food cake mix
• 1 cup strong brewed coffee
• 3 eggs
• ½ cup oil
• 1 (1.38 oz.) env. cocoa mix
• 1 tsp. peppermint extract
• 1 (1 lb.) pkg. unsalted butter, at room temp.
• 1 (16 oz.) cont. Marshmallow Fluff
• 1 (16 oz.) pkg. confectioners’ sugar
• 1 tsp. vanilla extract
• Red concentrated food coloring
• 24 mini candy canes
• 24 miniature marshmallows

Instructions

1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, coffee, eggs, oil, cocoa mix and peppermint extract 30 sec.; on medium speed, beat 2 min. Divide among liners. Bake until toothpick inserted into centers comes out clean, 17–21 min. Let cool 10 min. Transfer from pans to racks and let cool completely.
2. On medium speed, beat butter until fluffy. Add Fluff; on low speed, beat until combined. Gradually beat in confectioners’ sugar, then vanilla. On medium speed, beat until fluffy.
3. Prepare large pastry bag as directed at right. In batches, fill bag with frosting. Pipe over cupcakes; garnish each with a candy cane and a mini marshmallow.