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White Hot Chocolate Cupcakes

1 hr to make • Serves 24

Baking & Spices

1 Baking cocoa, Unsweetened
1 box Betty crocker supermoist white cake mix


12 Marshmallows, large


1 Water


14 oz White chocolate baking bars or squares, chopped
  • Kristi R.

    White Chocolate Cupcakes

  • Gloria Messer

    White Hot Chocolate Cupcakes - I have a major sweet tooth going these days. All the stuff I put on my food board is of sweets. But my, these look and sound divine.

  • Kathy Rheault

    White Hot Chocolate Cupcakes: Enjoy these hot chocolate cupcakes made using Betty Crocker® SuperMoist® cake mix; topped with marshmallows – a wonderful dessert.

  • Nikki W

    White Hot Chocolate Cupcakes recipe from Betty Crocker

  • Absolute Crafts 1

    White Hot Chocolate Cupcakes 14 oz white chocolate baking bars or squares, chopped 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and eggs called for on cake mix box 12 large marshmallows, cut in half crosswise Unsweetened baking cocoa Save $$$ on your favorite brands 1 Heat oven to 350°F. Place paper baking cu

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Rocky Road Sundae Pie For crust 1 9-ounce package chocolate wafer cookies, broken into pieces 6 tablespoons (3/4 stick) unsalted butter, melted For milk chocolate fudge sauce 2/3 cup whipping cream 8 ounces imported milk chocolate (such as Lindt), chopped 1/2 teaspoon vanilla extract For marshmallow sauce 4 cups miniature marshmallows (about 7 1/2 ounces) 1/3 cup whipping cream 1 teaspoon vanilla extract 2 quarts chocolate ice cream, slightly softened 1 cup walnuts, toasted, coarsely chopped (about 3 3/4 ounces) print a shopping list for this recipe view wine pairings Preparation Make crust: Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind chocolate wafer cookies in processor. Add melted butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust until set, about 10 minutes. Cool completely. Make milk chocolate fudge sauce: Bring cream just to simmer in medium saucepan over medium heat. Remove from heat. Add milk chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in vanilla. Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes. Make marshmallow sauce: Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until marshmallows melt and mixture is smooth, about 3 minutes. Remove bowl from over water; stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes. Spread 1 quart ice cream evenly in cooled crust. Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart. Sprinkle half of walnuts over sauce. Drizzle half of marshmallow sauce over walnuts. Freeze until sauces are set, about 10 minutes. Spread 1 quart ice cream evenly in crust. Drop remaining milk chocolate sauce by tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through. Sprinkle with remaining walnuts. Freeze until pie is firm, about 4 hours. (Can be made 5 days ahead. Cover tightly with foil. Keep frozen.) Cut around pan sides to loosen. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides.

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