Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.

In a large bowl, sift the flour and cocoa powder together. Add in sugar, baking powder, baking soda, and salt. Whisk together.

In a small pan over medium-low heat or a cup in the microwave, heat the water until it’s almost boiling. Add the hot chocolate mix and stir until combined.

In a separate mixing bowl, mix the yogurt, oil, vanilla, and eggs. Very slowly, add in the hot chocolate. Continue to pour the wet ingredients into the dry ingredients. Mix until just combined.

Fill each cupcake liner ⅔ of the way full of batter. Bake for 20 minutes or until a toothpick inserted in the center comes clean. Then cool completely before you frost.

Frost with marshmallow frosting, and enjoy! You can also add some mini marshmallows or sprinkle some chocolate over the frosting.

Place water, sugar, and corn syrup in a medium, heavy-bottomed saucepan.

Over low heat, stir to combine and let the sugar dissolve. Mix constantly until the sugar has dissolved completely.

Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.

Simmer this mix until it reaches 240oF on a candy thermometer.

Remove your sugar mix from the heat once it has reached this temperature.

Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure the mixer bowl and whisk are completely grease-free.

Turn your mixer to medium speed and whip the egg whites to soft peaks—approximately 3 minutes.

Turn the mixer to medium/low and very slowly pour the sugar syrup into the whites in a thin stream (if your sugar mix has firmed up, pop it back on the heat to make it liquid again).

Once all the syrup is in, set the mixer to medium/high and continue whipping. Add in the vanilla.

Continue to whip for about 5 to 6 minutes or until the mixture is thick and glossy and it has cooled down.

Pour into an airtight container and store for up to 6 weeks at room temperature.

Add the softened butter and confectioners sugar into a medium bowl. With a hand mixer, mix on medium speed to soften the butter and until combined.

Stop and scrape down the bowl with a rubber spatula as needed.

Add in the vanilla and mix again for 1 minute.

Refrigerate for 30 minutes before piping on top of the cupcakes. Garnish with marshmallows and chocolate sprinkles or crushed candy canes.

Frost and enjoy with a cup of hot cocoa!