Hot Cocoa and Marshmallow Cupcakes

First, I need to give credit where credit is due. My little eight year old sister made these one night for dinner- and I instantly fell in love. Who knew an 8 year old can tap into such amazing recipes? I think I may have a little protege on my hands.
These are kid friendly AND adult friendly. Even my husband who doesn't like chocolate had 3 cupcakes.




Ingredients

* 1 (18.25 ounce) package devil's food cake mix
* 2 cups JET-PUFFED Miniature Marshmallows, divided
* 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
* 1/4 cup milk
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
* 1 tablespoon unsweetened cocoa powder

Directions

Prepare and bake cake batter as directed on package for 24 cupcakes; cool completely.
Meanwhile, place 1 cup of the marshmallows, the chocolate chunks and milk in large saucepan; cook on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Cool at least 30 minutes. Gently stir in whipped topping.Frost cupcakes with the whipped topping mixture; top with the remaining 1 cup marshmallows. Sprinkle evenly with cocoa. Cover and refrigerate until ready to serve. Store leftover cupcakes in refrigerator.