Preheat the oven to 350°F, and line a muffin pan with paper liners.

In a medium bowl, whisk the milk, vegetable oil, egg and vanilla until combined.

In a separate large bowl whisk the flour, sugar, hot chocolate mix, cocoa powder, salt, baking powder and baking soda.

Pour the wet ingredients into the dry ingredients and stir just until combined.

Spray the cupcake liners with nonstick cooking spray, and fill each of the liners ¾ of the way full with the batter.

Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.

Let the cupcakes cool for at least 1 hour before frosting.

Make the frosting by whipping the butter until light and fluffy, about 3 minutes. Add the softened cream cheese and mix again until fully incorporated.

Pour in the heavy cream, and whip until light and fluffy. Stir in the hot chocolate powder and finally the powdered sugar until smooth.

Refrigerate until the cupcakes are cool then scoop the frosting into a piping bag fitted with your preferred piping tip. (I used the Wilton 2D piping tip.)

Frost the cupcakes then serve or sprinkle the top with mini marshmallows, crushed candy canes and mini chocolate chips if desired.

See post for storage options.