Hot Chocolate Cupcakes

1 3/4 cups Betty Crocker® SuperMoist® devil's food cake mix (from 18.25-oz box)
1/2 cup water
3 tablespoons vegetable oil
1 egg
1 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
1/4 teaspoon unsweetened baking cocoa
6 miniature pretzel twists, broken in half




1. Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
5. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.
High Altitude (3500-6500 ft): Heat oven to 350°F for all pans