1-First Steps: Preheat and Prep Start by preheating your oven to 350°F. Line two muffin tins with cupcake liners and make sure all your ingredients are ready to go. This little prep makes the whole process smoother, trust me.

2-Mixing the Batter: In a large bowl, combine the flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix them well until they’re evenly blended. Then, add the vanilla, eggs, buttermilk, and vegetable oil, stirring until everything is smooth and combined. Pour in the hot water and mix again; the batter might look thin, but that’s okay it helps keep the cupcakes moist. If you’re adapting for dietary needs, like using plant-based milk, now’s the time to swap it in.

3-Baking and Cooling: Fill the cupcake liners about two-thirds full with batter. Bake for 16-18 minutes, or until a toothpick comes out clean. Let them cool in the pan for a bit before moving to a wire rack. Once cooled, it’s frosting time! For the buttercream, beat the softened butter until creamy, then add the marshmallow creme, powdered sugar, and vanilla. Frost your cooled cupcakes and top with mini marshmallows, chocolate chips, and crushed candy canes. Don’t forget to insert a mini candy cane as a handle it’s that extra touch that makes them irresistible.