White Hot Chocolate Cupcakes

Name: White Hot Chocolate Cupcakes
Cook time: 1 h
Total time: 1 h
Yield: 24 cupcakes
Cuisine: American
Ingredients: 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

By Shaleah Cagle
@scagle

Yum Yum

Rating:

★★★★★ 1 vote5

Serves:

24 cupcakes

Cook:

1 Hr

Method:

Convection Oven

Ingredients

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
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How to Make White Hot Chocolate Cupcakes

Step-by-Step

Heat 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.
Make 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
Microwave 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.
Set 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.

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