Toasted Marshmallow Chumpkin Cupcakes

• 1 box Chocolate Cake Mix, 18-20 Ounce Box
• 1 can Pumpkin Puree (15 Oz. Can)
• 18 pieces Hershey's Kisses
• 18 pieces Jumbo Marshmallows

1. Preheat oven according to cake mix package instructions.
2. In a medium mixing bowl combine cake mix and pumpkin. Stir to combine. Let mix rest while you place liners in two 12-count cupcake tins (actually you'll only need to line 18).
3. Fill each cup 2/3 full. Bake for 5 minutes then remove the pans from the oven and push 1 unwrapped Hershey's Kiss into each cupcake. Put pans back in the oven to continue baking.
4. Approximately 8 minutes before the cupcakes are done, remove pans from the oven and top each cake with 1 marshmallow. Then put pans back in the oven and continue to bake until done.
5. Remove from oven and move to a cooling rack to cool to room temperature. Store in an airtight container to keep the marshmallow topping moist.
6. Nutrition Information:
7. Serving - 1 Cupcake
8. Calories - 64
9. Fat - 2g
10. Carbohydrates - 12g
11. Fiber - 1g
12. Protein - 1g

chocolate cake mix, pumpkin puree, kisses, marshmallows

Taken from tastykitchen.com/recipes/desserts/toasted-marshmallow-chumpkin-cupcakes/ (may not work)