Chocolate Milk Cupcakes with Marshmallow Frosting

1 box devil's food cake mix

1 small box instant chocolate pudding mix

1 c. sour cream (I used yogurt)

1 c. vegetable oil

4 eggs

1/2 c. chocolate milk (or regular milk)

1 tsp. vanilla extract

2 c. semi-sweet chocolate chips (I didn't add)

Preheat oven to 350 degrees. Line muffin tin(s) with 24 paper liners. Combine the cake mix, pudding mix, sour cream, oil, eggs, chocolate milk and vanilla and mix well. Stir in the chocolate chips. Batter will be thick. Divide batter between muffin tin(s). Bake 20-25 minutes (mine were done at 20 minutes) or until a toothpick comes out clean. Cool completely and frost.

adapted from: Something Swanky originally from: Kevin and Amanda

Marshmallow Frosting

From: Jenn@eatcakefordinner

1 cup butter, room temperature

1 c. marshmallow creme

3 c. powdered sugar

pinch of salt

2-3 tsp. vanilla extract

Cream together butter and marshmallow creme until light and fluffy. Add the powdered sugar, one cup at a time, beating until combined. Add the salt and vanilla and beat until light and fluffy. If the frosting is too thick, add a little milk or whipping cream. Mine did not need any extra liquid, it was perfect.

slightly adapted from: Sinful Sundays

Jenn's Notes: I didn't add the chocolate chips to the cupcakes, but I do think it would be really good and extra chocolatey with them. I only made a half batch of the cupcakes and I ended up using almost all the frosting since I added a huge swirl to each one. So, if you are also going to do a huge swirl on top I would recommend making extra frosting.