Hot Chocolate Cupcakes

Preheat oven to 350ºF. Line a cupcake pan with cupcake liners.

For the cupcakes:
In a medium bowl, combine flour, cocoa powder, baking soda, and salt.

In a large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, approximately 2 minutes. Beat in eggs and vanilla extract until fluffy, approximately 1 minute. On low speed, alternate beating in flour mixture with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).

Bake for 25 minutes or until a toothpick inserted in the centers comes out clean. Remove cupcakes from the pan to a wire rack; let cool.

For the topping:
In a medium bowl, with mixer on low speed, beat confectioners’ sugar, shortening, and milk or water until smooth. Spread over cupcakes, using about 2 tablespoons for each. Top each cupcake with 8 or 9 mini marshmallows. Using a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.