• 7 Ratings





  • Heat oven to 350 degrees F. Line indents of a standard-size 12-cup muffin pan with cupcake liners.



  • In medium-size bowl, combine flour, cocoa powder, baking soda and salt.

  • In large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).

  • Bake at 350 degrees F for 25 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes from pan to wire rack; let cool.


  • In medium-size bowl, with mixer on low speed, beat confectioners' sugar, shortening and milk or water until smooth. Spread over cupcakes, about 2 tablespoons for each. Top each cupcake with 8 or 9 mini marshmallows. With a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.

Nutrition Facts

291 calories; 11 g total fat; 52 mg cholesterol; 124 mg sodium. 46 g carbohydrates; 3 g protein;


7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3