Live Music from the North Pole!

Makes 24 cupcake mugs




Our hot cocoa cupcakes are made with DUNCAN HINES SWISS MISS Chocolate Cake Mix and garnished with candy cane mug holders for a festive touch! Follow this hot chocolate cupcake recipe for a fun dessert that’s perfect for all of your winter holiday parties or a cozy night in.


1 pkg (15.25 oz each) DUNCAN HINES SWISS MISS Chocolate Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 container (16 oz each) SWISS MISS Classic Chocolate Creamy Home-Style Frosting
24 mini candy canes
1/2 cup milk chocolate morsels
1/2 cup miniature marshmallows



1.Preheat oven to 350°F. Place baking cups in muffin pans.

2.Blend cake mix, water, eggs and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Divide batter evenly into muffin cups.

3.Bake 16 to 19 minutes, until toothpick inserted in the centers comes out clean. Cool 5 minutes before removing from pan to cool completely on a wire rack.

4.Frost hot cocoa cupcakes with frosting. Break 1/4 to 1/2-inch off the end of each mini candy cane. Place broken bits into a resealable bag and crush lightly; set aside.

5.Insert curved end of candy canes into the top of each cupcake to make the handles. Decorate the top of each hot cocoa cupcake with chocolate chips, mini marshmallows and crushed candy canes.


Find this recipe and more holiday treats at