(best served room temperature)
1 box devil's food cake mix
1 (4 oz) package instant chocolate pudding mix
1 1/2 cups semi-sweet chocolate chips
1 3/4 cup water
2 eggs, beaten
1 tsp. vanilla
Preheat oven to 350 degrees. In the bowl of a stand mixer, combine cake mix, pudding mix and chocolate chips. Mix wet ingredients in another bowl. Add egg mixture to dry mixture and mix on medium until blended. Pour into cupcake liners and bake 20-24 minutes. Cool completely before frosting.
I frosted cupcakes with canned frosting before adding the fondant decorations.
Marshmallow Fondant
adapted from Confections of a Foodie Bride
16 oz. bag small plain marshmallows
2 Tbsp water
vegetable shortening
1 tsp vanilla
2 lb. confectioner's sugar, reserve 1 cup
pinch of salt
Grease a microwave safe bowl, a spoon, the dough hook, and the bowl of your stand mixer with vegetable shortening or spray with nonstick cooking spray. Dump the marshmallows into the bowl and microwave for 60 seconds. Stir marshmallows with the greased soon. If all of the marshmallows have not melted, microwave for 30 more seconds. Stir in the flavoring. Places confectioner's sugar and salt in the stand mixer, reserving 1 cup, and make a well in the center. Pour marshmallow mix in and turn the mixer on the lowest setting. When it sounds strained, increase the speed up one setting. Turn off the mixer once the sugar has been incorporated. If the fondant is sticky, add the reserved confectioner's sugar 1/4 cup at a time. Transfer the fondant onto plastic wrap. Rub a bit of shortening onto the outside of the ball. Wrap in plastic wrap and let rest at room temperature for 2-3 hours.
Roll out on a greased surface or parchment paper to the desired thickness. If fondant is sticky then sprinkle powdered sugar on the counter, fondant, and rolling pin.
To color the fondant break off desired amount and add gel food coloring and knead ball with your hands until color is disbursed.