Prep Time: 15 min
Time: 1 hr 15 min
Makes: 24 servings, 1 cupcake each
1 pkg. (2-layer size) cake mix
4 cups miniature marshmallows, divided
1 cup semi-sweet chocolate chunks
1/4 cup milk
1 tub (8 oz.) whipped topping, thawed
1 Tbsp. unsweetened cocoa
PREPARE and bake cake mix as directed on package for cupcakes in
paper-lined muffin pan. Cool completely.
MEANWHILE, place 2 cups of the marshmallows, 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.
FROST cupcakes with whipped topping mixture; sprinkle with
remaining 2 cups marshmallows and cocoa. Cover. Refrigerate until
ready to serve.
Storage
Desserts frosted or decorated with whipped topping should be
covered and stored in the refrigerator.