1-3/4 cups devil's food cake mix
1/2 cup water
3 tablespoons vegetable oil
1 egg
1 cup vanilla frosting
1/2 cup marshmallow creme
1/4 teaspoon unsweetened baking cocoa
6 miniature pretzel twists, broken in half
Heat oven to 350 degrees for shiny metal pan (or 325 degrees for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter even among muffin cups.
Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan to cooling rack. Cool completely, about 30 minutes.
In small bowl, mix frosting and marshmallow creme. Spoon into small plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.
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