MEXICAN HOT CHOCOLATE CUPCAKES

1 pkg 2-layer chocolate cake mix

1/2 cup water

1/2 cup milk

1 cup mayonnaise

3 large eggs

2 tsp ground cinnamon

1/2 tsp cayenne pepper

16-oz marshmallow creme

1 can chocolate frosting

Miniature marshmallows for garnish

Preheat oven to 350 degrees.

Line 24 muffin cups with paper cupcake liners and set aside.

In a large mixing bowl, combine the first seven ingredients and using an electric mixer, beat on low speed until combined, about half a minute. Turn speed to medium and beat approximately another 2 minutes. Divide the batter equally among the 24 muffin cups.

Bake in a 350-degree oven from 15-20 minutes or until a wooden toothpick inserted in the centers comes out clean. 

Remove cupcakes from oven and allow to cool in the pans about 5 minutes then remove to wire racks to cool completely.

When cupcakes are completely cooled, use a melon batter to remove center of cupcake, being careful not to go all the way to the bottom. Place marshmallow creme in a ziplock bag and cut a small hole in one corner or use a pastry bag with a large round tip and fill the centers of the cupcakes. Frost with the canned frosting, or your favorite chocolate frosting. Garnish tops with one or two of the mini marshmallows.

file photo for reference