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Cupcakes: White Hot Chocolate Cupcakes




Source of Recipe


bettycrocker.com


Recipe Introduction


Enjoy these hot chocolate cupcakes made using Betty Crocker® SuperMoist® cake mix; topped with marshmallows – a wonderful dessert.


List of Ingredients




14 oz white chocolate baking bars or squares, chopped
1 box Betty Crocker® SuperMoist® White Cake Mix
(Water, vegetable oil and eggs called for on cake mix box)
12 large marshmallows, cut in half crosswise
Unsweetened baking cocoa


Recipe



1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Microwave 4 oz of the white chocolate on High 30 to 60 seconds, stirring once, until chocolate can be stirred smooth; set aside.

2 Make cake mix as directed on box, using water, oil and eggs. Stir in melted white chocolate. Divide batter evenly among muffin cups. Bake as directed. Cool 5 minutes; remove from pans to cooling racks. Cool completely.

3 Microwave remaining 10 oz white chocolate on High 1 minute 30 seconds, stirring after 30 seconds, until chocolate can be stirred smooth. Dip tops of cupcakes in melted chocolate. Arrange dipped cupcakes on cookie sheet. Refrigerate until set, about 10 minutes.

4 Set oven control to broil. Line cookie sheet with cooking parchment paper. Place marshmallows, cut sides down, on cookie sheet. Broil 1 to 2 minutes or until golden brown. Let stand 2 to 3 minutes. With metal spatula, slide 1 toasted marshmallow half onto each cupcake. Sprinkle with cocoa.


MAKES 24 CUPCAKES