Step 1

Preheat oven to 350°F. Place baking cups in muffin pans.

Step 2

Blend cake mix, water, eggs and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Divide batter evenly into muffin cups.

Step 3

Bake 16 to 19 minutes, until toothpick inserted in the centers comes out clean. Cool 5 minutes before removing from pan to cool completely on a wire rack.

Step 4

Frost hot cocoa cupcakes with frosting. Break 1/4 to 1/2-inch off the end of each mini candy cane. Place broken bits into a resealable bag and crush lightly; set aside.

Step 5

Insert curved end of candy canes into the top of each cupcake to make the handles. Decorate the top of each hot cocoa cupcake with chocolate chips, mini marshmallows and crushed candy canes.