Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 cup hot water
  • 3/4 cup unsalted butter, (softened)
  • 1 (7 oz) container marshmallow creme
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Mini candy canes, (cut to fit (see note below))
  • Mini marshmallows
  • Chocolate chips
  • Crushed candy canes

Instruction

  • Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
  • Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
  • Pour batter into prepared cupcake liners, about ⅔ full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
  • To make the frosting, beat softened butter with an electric mixer over medium speed until smooth and creamy. Add in marshmallow creme and beat until combined. Finally add in the powdered sugar and vanilla, scraping down the sides of the bowl and mixing until smooth.
  • Top the cooled cupcakes with frosting, then sprinkle each one with mini marshmallows, chocolate chips, and crushed candy canes. Add a candy cane handle by inserting the hook end of the candy cane into the top-side of each cupcake. Enjoy soon after decorating.