- 1 (18.25 ounce) package devil's food cake mix
- 2 cups JET-PUFFED Miniature Marshmallows, divided
- 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
- 1/4 cup milk
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
- 1 tablespoon unsweetened cocoa powder
- Prepare and bake cake batter as directed on package for 24 cupcakes; cool completely.
- Meanwhile, place 1 cup of the marshmallows, the chocolate chunks and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Cool at least 30 minutes. Gently stir in whipped topping.
- Frost cupcakes with the whipped topping mixture; top with the remaining 1 cup marshmallows. Sprinkle evenly with cocoa. Cover and refrigerate until ready to serve. Store leftover cupcakes in refrigerator.