Hot Cocoa Cupcakes

Preheat oven to 350 degrees (F). Add paper cupcake liners to muffin tins (24 count); set aside.

Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.

Divide batter evenly into paper liners, filling each 2/3 full. (I usually add about 1/3 cup each) Bake until tops spring back when touched, about 15 minutes. Cool completely.

Marshmallow Frosting Recipe:

Mix the marshmallow fluff and Cool Whip, beat until fluffy. Fill a decorator bag fitted with a giant round tip. Pipe on frosting, add red sprinkles and a peppermint stick or snowman marshmallows, if desired.

For the snowmen, I used Jet Puffed French Vanilla Marshmallows, they come in cute little snowman shapes. Then I melted the Almond Bark and dipped the bottom portion of the snowman, and placed on wax paper to let dry.