Hot Cocoa Cupcake with Marshmallow Buttercream

Hot Cocoa Cupcake:
1 Box milk chocolate cake mix
3 eggs
1/3 cup non salted butter melted
1/4 cup whipping cream
1 cup water

Preheat oven to 350 degrees. Line 24 cupcake tins. Combine all ingredients in a large mixing bowl. Beat on low for 30 seconds until moist. Beat for an additional 2 mins on medium speed till well combined. Fill cupcake tins 2/3 full and bake at 350 degrees for 19 mins. Remove from pan and let them cool completely.

Marshmallow Buttercream:
1 Stick room temperature non salted butter
1/3 cup Crisco Shortening
1 small container of your favorite marshmallow cream (I am a Jet Puff fan)
1 tsp vanilla
3 cups powdered sugar
1/3 cup whipping cream
1 tsp meringue powder

In a mixer, beat butter, shortening, and marshmallow cream until light and fluffy. Add vanilla and beat till combined. Beat in powdered sugar 1 cup at a time. While mixer is on low slowly add the whipping cream. Add meringue powder and beat an additional 3 mins. Add more cream if needed to reach the desired consistency.

Decorate as desired. I dusted mine with a mixture of hot cocoa powder and powdered sugar. I garnished with a mini marshmallow and chocolate bar piece.