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Prep 10 mins
Cook 25 mins
Total 35 mins
Yield 18 cupcakes

Hot Chocolate Cupcake

Fun chocolate cupcake with a kick of cayenne for a surprisingly cozy experience. 


  • 1 box Devil's Food Cake Mix
  • 1 tsp cayenne


  • Prepare Devil's Food as instructed on cake box. Add cayenne.
  • Bake. 

Marshmallow Frosting

  • Make Italian Meringue. Set aside a small amount of meringue to be used later. 
  • Fill a large piping bag with a large tip with meringue and pipe "poofs" on parchment lined pan.
  • Toast with butane torch until golden. Be careful not to light parchment paper on fire.
  • Place in a preheated 200 degree oven and let dry for several hours. Overnight is best.
  • Using a small dollop of the unused Italian Meringue, adhere the toasted meringue to the cupcake.