Hot Chocolate Cupcakes with Whipped Topping

Ingredients

1 cup white sugar

½ cup unsalted butter, softened

2 large eggs

2 teaspoons vanilla extract

1 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

½ cup milk

2 cups cold milk

1 (3.9 ounce) package instant chocolate pudding (such as Jell-O®)

1 cup whipped topping (such as Cool Whip®)

½ (10.5 ounce) package miniature marshmallows

1 tablespoon cocoa powder, or as needed

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Cream sugar and butter for cupcake together in a medium bowl. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour and baking powder; add to the creamed mixture and mix well. Stir in 1/2 cup milk until batter is smooth. Pour or spoon batter into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of each cupcake comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Step 4

While cupcakes cool, combine cold milk and pudding mix for topping in a bowl. Mix until smooth. Let pudding mixture sit for 5 minutes.

Step 5

Mix 1/2 cup whipped topping into pudding mixture. Pipe the pudding on top of the cooled cupcakes. Place a dollop of remaining whipped topping on top of each cupcake. Garnish with marshmallows and sift cocoa powder over tops.

Cook's Notes:

Follow individual package instructions on preparing pudding mix.

For an extra touch, take any extra pudding and stuff the insides of the cupcakes.

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