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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.53 Kcal (1250 kJ) | ||
| Calories from fat | 30.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 5% | |
|---|---|---|---|
| Cholesterol | 10.54mg | 4% | |
| Sodium | 37.19mg | 2% | |
| Potassium | 16.58mg | 0% | |
| Total Carbs | 70.22g | 23% | |
| Sugars | 53.21g | 213% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 0.31g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 901.62 Kcal (3775 kJ) | ||
| Calories from fat | 91.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 5% | |
|---|---|---|---|
| Cholesterol | 31.83mg | 4% | |
| Sodium | 112.33mg | 2% | |
| Potassium | 50.07mg | 0% | |
| Total Carbs | 212.07g | 23% | |
| Sugars | 160.7g | 213% | |
| Dietary Fiber | 0.48g | 1% | |
| Protein | 0.94g | 1% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 30mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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