Hot Chocolate Cupcakes with Marshmallow Buttercream Frosting

Back before Halloween I was out shopping and found these great "eyeballs" that were really ping pong-type balls.  I have no idea what they were for, other than the kid's goody bags.  They didn't bounce, so they weren't very entertaining.  That is unless you love creepy stuff and love to bake!  Then those packages of 12 crummy, non-bouncing eyeballs for a dollar suddenly because a great purchase.  I knew right away I wanted to put them on top of mini cupcakes.  Scare the family with one giant eyeball staring back at them atop a mound of buttercream frosting.  So yes, I stocked up on eyeballs.  My only dilemma after that was what kind of cupcakes to make.  Cooler weather is finally here, and that means one thing:  Hot Chocolate.  And you can't have Hot Chocolate without Marshmallows.  And then Hot Chocolate Cupcakes with Marshmallow Buttercream Frosting were born!  These cupcakes are yummy for any holiday, and they certainly don't HAVE to be decorated with eyeballs.  I topped some of them with a simple mini marshmallow.  Frankly, I like the creep factor of the eyeballs. I may start putting them on all of my cupcakes

Um what's better than a mug of hot chocolate
with marshmallows?
A Hot Chocolate Cupcake
with Marshmallow Buttercream Frosting!

Even better?  Cupcakes with EYEBALLS!

The Line-Up
(Don't panic, it's easy!)

Combine granulated sugar and vegetable oil.

Mix together flour, hot cocoa mix, baking cocoa,
salt, baking soda and baking powder.
Set aside.

Add eggs to sugar mixture.

Then add vanilla.

Mix in prepared hot chocolate.

Alternate adding the flour mixture

And the buttermilk.

For the frosting, combine butter and
marshmallow cream.

Add vanilla.

Add powdered sugar and whip until fluffy.

Let cupcakes cool completely
before frosting.

Frost each cupcake with
marshmallow buttercream frosting.

Garnish with a mini marshmallow...

Or an eyeball.  I prefer eyeballs.

Hot Chocolate Cupcakes with Marshmallow Buttercream Frosting
1 3/4 cups all-purpose flour
2 cups granulated sugar
1/4 cup powdered hot cocoa mix
1/2 cup baking cocoa
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla
1 cup prepared hot cocoa
1 stick unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1 cup marshmallow cream
mini marshmallow OR eyeballs for garnish

Preheat oven to 350 degrees F.  Prepare pan by lining with cupcake liners.  Combine flour, hot cocoa mix, baking cocoa, salt, baking soda and baking powder together in a bowl.  Set aside.  Cream together granulated sugar and vegetable oil with a mixer.  Add eggs, mixing well.  Add vanilla.  Stir in prepared hot cocoa.  Begin adding flour mixture to sugar mixer.  Alternate adding flour mixture and buttermilk, beginning and ending with flour.  When mixture in well-combined, fill cupcake liners about 2/3 full.  Depending on what size cupcakes or cake you are making, these will bake anywhere from 15-30 minutes.  (I made mini cupcakes that baked approximately 18 minutes.)  Remove from oven and place on wire racks to cool.  Meanwhile with an electric mixer, whip together unsalted butter and marshmallow cream.  Add vanilla, and mix until combine.  Add powdered sugar and beat until fluffy and desired consistency.  Spread frosting on cooled cupcakes and garnish with a mini marshmallow.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 18 minutes