Hot Cocoa Cupcakes

• 1/2 cup butter, softened
• 1-3/4 cups sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/4 cup instant hot cocoa mix
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 cups 2% milk
• 1/2 cup butter, softened
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar
• 1/4 to 1/3 cup 2% milk
• Optional toppings: miniature marshmallows, crushed candy canes and colored sprinkles

1. Preheat oven to 350u0b0. Line 24 muffin cups with paper or foil liners.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition.
3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely.
4. For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.

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Taken from www.tasteofhome.com/recipes/hot-cocoa-cupcakes/ (may not work)