• Preheat the oven to 350 degrees and line a 12-count muffin pans with cupcake liners. Set aside.

Hot Chocolate Cupcakes

• In a large bowl, whisk together the egg, sugar, milk, oil, warm water, and vanilla extract until combined. Then whisk in the flour, cocoa powder, hot chocolate packet, baking soda, baking powder, and salt (the batter will be thin).
• Fill the cupcake liners about ⅔ of the way full (about 2 ½ tablespoons) and bake for 14-18 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.

Whipped Cream Filling

• In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form (2-3 minutes)
• Place the whipped cream into a piping bag and place into the refrigerator for later.

Marshmallow Frosting

• In the bowl of an electric stand mixer using the paddle attachment, beat the butter until light and creamy (1-2 minutes). Scrape down the sides and bottom of the bowl using a silicone spatula when needed.
• Add the marshmallow fluff, powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until light and creamy (about 1-2 minutes).

Assemble

• Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the whipped cream filling.
• Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Cover each frosted cupcake with mini marshmallows on top (optional).
• Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.