So I’m convinced my family is positively batty.
Among many reasons to back this claim, one of them is that they don’t believe in putting up Christmas decorations early.
Uuuummmm, let me clarify that “early” means mid-November (like now). Not in the summer, not even in October. Mid-November. But they whine and cry and protest it’s “too early!” like that’s actually a thing.
I’m not decking halls in my bathing suit when it’s 15457845 million degrees outside. I’m just getting festive over a month in advance. It’s not crazy, it’s practical.
Think about it: you can enjoy the Christmas decorations longer and more thoroughly because they’re up earlier. That means falling asleep with rainbow lights glistening outside your bedroom window, burning cinnamon candles like it’s your job, blasting Christmas music every day for the next month +, and decking that tree out with ornaments, plenty of lights, and presents wrapped underneath.
Yeah, I’m an early wrapper, too. Don’t hate on my spirit, spirit-hater.
But instead I’m battling their illogical fears against decorating early. It’s really rough, you guys. They just don’t understand me. I mean, I am practically convinced I’ve been adopted by a spiritless, confused family and my real family is out there somewhere, singing Jingle Bells at this very moment and hoisting my long-lost little brother Timmy up to adorn the top of the tree with a sparkling star. And they’re laughing and joking by a roaring fire (chestnuts optional) and drinking hot cocoa as a family, because that’s what logical, spirit families do.
Sigh. I live a rough life, y’all.
brainwash convince my family to get on my level, I made some Hot Cocoa 3 Muskateers Cupcakes. These cupcakes are awesome because the frosting is actually made out of 3 Muskateers candy bars. You read that right, doll. Candy bar frosting.
Now be logical. Eat a cupcake.
Hot Cocoa 3 Muskateers Cupcakes *3 Muskateers frosting adapted from Shelly’s recipe HERE
1 box chocolate fudge cake mix, plus ingredients on back of box
1 small box sugar free/fat free instant chocolate pudding
1 jar Kraft Mallow Bits
1 bag Hot Cocoa-flavored 3 Muskateers bars, unwrapped
1/2 cup butter
1 jar (7 oz) marshmallow fluff
3 Tbsp milk
About 4 cups powdered sugar
1. Preheat oven to 350 degrees F. Line two muffin pans with about 20 liners. Set aside.
2. Prepare the cake mix according to package directions. Stir the pudding mix into the cake batter to combine, along with about 1 cup of the mallow bits.
3. Portion the batter evenly among the muffin cups, filling about 2/3 full. Bake for approx. 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely.
4. In a medium saucepan over low heat, melt the unwrapped 3 Muskateers bars, stirring occasionally. The mixture will take on a soft ball shape; when this happens, remove from heat (it will almost look like a bunch of melted together Tootsie rolls).
5. Meanwhile, in the bowl of a stand mixer, beat together the butter and marshmallow fluff until creamy. Add the candy ball and beat to blend. Gradually add the milk and powdered sugar until frosting is combined and smooth. The frosting will have a stretchy consistency, much heavier than a regular frosting.
6. Pipe or spread the frosting onto cooled cupcakes. Garnish with additional mallow bits and a small straw, if desired. Store these cupcakes airtight, at room temperature or in the fridge, approx. 1-2 days. Makes approx. 20 cupcakes.
These cupcakes are insanely chocolatey, perfect for you cocoa lovers out there. The fudgy cupcakes are light and fluffy, and the rich + sweet marshmallowy chocolate frosting is absolutely decadent. I like the mallow bits inside the cake because they get super caramelized and gooey, almost taking on a toasty quality. Not to mention, these cupcakes are just too cute.
I hope you enjoy!