Hot Chocolate Cupcakes

Directions

1. 1
   Heat oven to 350F (325F for dark or nonstick pans).
2. 2
   Place paper baking cup in each of 12 regular-size muffin cups.
3. 3
   In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
4. 4
   Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
5. 5
   In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag.
6. 6
   Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
7. 7
   Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows.
8. 8
   Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.