1.Preheat oven to 350 degrees, line two muffin pans with foil liners. Spray just a little cooking or baking spray in each liner. Set aside.
2.In a large mixing bowl, add dry cake mix and packets of cocoa mix. Break up with a whisk.
3.Add in ingredients listed on cake mix box along with vanilla and milk. Mix with a hand held mixer or stand mixer until combined and batter is smooth.
4.Fill muffin cups about 2/3 full.
5.Bake for about 15 to 18 minutes. Rotate pans from one rack to the other after about 10 minutes. Cupcakes should spring back slightly when gently touched on the top and a toothpick comes out clean or with moist to dry crumbs.
6.Let cool in pans for about 15 minutes then turn out onto wire racks. Cool completely. (As you can see in my photos, I didn’t let them all cool completely and the marshmallow frosting melted a little.)
7.To frost these gems, open up 2 pudding cup and with a butter knife spread on some of the cupcakes. For the marshmallow fluff, scoop some out into a small bowl and thin out with a couple tablespoons of milk. With a spoon, spread or drizzle over the rest of the cupcakes. Sprinkle mini chocolate chips over all the frosted cupcakes. Enjoy the deliciousness!