|
Hot Cocoa Marshmallow Cupcakes
|
Before you start....
Check first with your Mom or Dad to be sure it's OK for you to cook. A grown-up should be in the kitchen to help, especially when using the stove and handling hot things
- Read the recipe carefully. Make sure that you have all the ingredients (foods) and equipment (measuring spoons, cups, pitcher, etc.) you will need.
- Make room to work. Clear and wash the counter.
- Get out everything you will need to make the recipe.
- Wash your hands. Make the recipe and then read it carefully again to be sure you haven't forgotten any ingredient.
- When you are through, remember that a good cook cleans up! Wash things in warm, soapy water.
|
INGREDIENTS:
1 package (2-layer size) devil’s food cake mix
2 cups jet-puffed Miniature Marshmallows, divided
4 squares BAKER’S Semi-Sweet Baking Chocolate, coarsely chopped
¼ cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 tablespoon unsweetened cocoa
|
DIRECTIONS:
1. Prepare and bake cake batter as directed on package for 24 cupcakes; cool completely.
2. Meanwhile, place 1 cup of the marshmallows, the chocolate chunks and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Cool at least 30 minutes. Gently stir in whipped topping.
3. Frost cupcakes with the whipped topping mixture; top with the remaining 1-cup marshmallows. Sprinkle evenly with cocoa. Cover and refrigerate until ready to serve. Store leftover cupcakes in refrigerator.
Enjoy on a cold January day!
|
|
|
|
 |
 Location //: Little Y //: Recipes //: Bee Bits |
|