White Hot Chocolate Cupcakes

Shaleah Cagle


Yum Yum

★★★★★ 1 vote
24 cupcakes
1 Hr
Convection Oven


1- 14 oz
white chocolate baking bars or squares, chopped
1 box
betty crocker super moist white cake mix
water, vegetable oil and eggs called for on cake mix box
12 large
marshmallows, cut in half crosswise
unsweetened baking cocoa

How to Make White Hot Chocolate Cupcakes


  • 1Heat oven to 350 degrees Fahrenheit. Place paper baking cup in each of the 24 regular sized 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.
  • 2Make cake mix as directed on box. Stir in melted chocolate. Divide batter evenly among muffin cups. Bake as directed. Cool 5 minutes; remove from pans to cooling racks. Cool completelyl
  • 3Microwave remaining 10 ounces of white chocolate 1 minute and 30 seconds stirring after 30 seconds, until it stirs smooth. Dip tops of cupcakes in chocolate. Arrange on a cookie sheet. Refrigerate until set, about 10 minutes.
  • 4Set oven to broil. Line cookie sheet with parchment paper. Place marshmallows, cut sides down on cookie sheet. Broil 1 to 2 minutes until golden brown. Let stand 2 to 3 minutes. With metal spatula place marshmallow on cupcakes. Sprinkle with cocoa.

Printable Recipe Card

About White Hot Chocolate Cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American