Instructions

1. Pre-heat your oven to 350 degrees. Using blue or white cupcake liners, place them in the muffin tins.
2. In a large size mixing bowl, combine the flour, sugar, baking soda, salt and cocoa powder and set aside.
3. In a medium size bowl, whisk the milk, oil, vanilla and egg un-til smooth.
4. Add the bowl of wet ingredients to the bowl of dry ingredients and blend until smooth.
5. Pour the batter into the muffins tins. Fill halfway.
6. Bake for 16-18 minutes until a toothpick comes out clean when inserted into the middle of the cupcake.
7. Cupcakes should cool for 30 minutes prior to frosting.
8. While the cupcakes are baking, sift together the cocoa and powdered sugar then set aside.
9. Using a mixer, cream the butter then slowly add in the sugar mixture. Then add in the whipping cream followed by the vanilla. Whip until light and fluffy.
10. Add the Frozen Cool Whip here to make it ultra fluffy (Optional).
11. Cut 10 large marshmallows across the diagonal then squish each piece into flat, round circles, using your fingers.
12. Cut 10 large marshmallows in half to create the “top” of the Paddington Hat.
13. Pour the Jell-o into a large Ziploc bag.
14. Fill a small bowl with water and dip the marshmallows into the water and then transfer to the Ziploc bag.
15. When all pieces are in the Ziploc bag, shake until the marshmallows are coated in the Jell-o. If easier, feel free to do this part in batches.
16. Construct the Paddington Hat by placing one flat marshmallow on a toothpick followed by a cylinder shaped marshmallow.
17. After the cupcakes have been frosted, just insert the toothpick into the cupcakes so the hat stays in place.
18. Top with any brown, blue or red sprinkles you like.