Hot Chocolate Cupcakes
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IThese adorable Hot Chocolate Cupcakes are the perfect dessert for a holiday party or office potluck. Rich chocolate cupcakes are injected with marshmallow cream in the center of the cupcake and topped with a creamy chocolate frosting. This delicious winter-time recipe is like eating a cup of hot chocolate in cupcake form.
Rich chocolate cupcakes packed with marshmallow filling and topped with more decadent chocolate frosting, these festive Hot Chocolate Cupcakes are like eating a cup of actual hot chocolate straight from your hands.
These Hot Cocoa Cupcakes are an easy recipe made with simple ingredients and ready to bake in under 20 minutes. I even included time saving tips and suggestions to make the recipe easier so even a beginner baker can make these.
These adorable cupcakes make a delicious dessert for a winter themed party or potluck, or a grand addition to a holiday dessert board. Top them with a couple mini marshmallows or one large marshmallow or place a mini candy cane in the top of the cupcakes.
Why You’ll Love Hot Chocolate Cupcakes
- Delicious – These chocolate cupcakes taste like a cup of hot cocoa in cupcake form. Infused with a marshmallow creme filling and topped with a fluffy chocolate frosting, and marshmallows.
- Easy Recipe – Recipe comes together with just a few simple ingredients and is ready to bake in about 20 minutes.
- Festive – These hot cocoa cupcakes are perfect for a holiday season movie night or winter party. The combination of rich chocolate and marshmallow topping creates a warm and comforting treat, for a fun cupcake perfect for a cold winter day.
Hot Chocolate Cupcake Ingredients
This decadent recipe comes together with simple, fresh ingredients you might even have already.
Cupcakes
- All-purpose flour
- Cocoa powder – use quality cocoa and make sure it’s in-date for the best flavor from it
- Sugar
- Oil
- Eggs – slightly at room temp
- Milk – also slightly at room temp
- Vanilla extract – use quality extracts for the best flavors
- Baking soda – this is not the same as baking powder
- Salt
Frosting & Filling
- Unsalted butter – if all you have is salted butter, reduce or omit the salt called for in the recipe card
- Powdered sugar – also called confectioner’s sugar
- Hot cocoa mix packet – use your favorite brand of hot chocolate mix
- Heavy whipping cream
- Marshmallow cream – for filling the cupcakes
Equipment Needed
- Large mixing bowl
- Electric mixer or stand mixer
- Cupcake pan
- Paper liners
- Pastry bag and piping tip
- Wire cooling rack
Substitutions & Alterations
- You can substitute 1 cup of coffee for the milk for a more intense chocolate flavor
- Use your favorite gluten free all-purpose baking flour as a sub
- Add a teaspoon of peppermint extract to the cake batter or the frosting
- Add a small dash of cayenne pepper for spicy “Mexican hot chocolate cupcakes”
- You can top with chocolate chips, chocolate curls or candy canes.
- You can also top them with marshmallow frosting or whipped cream along with or instead of the chocolate
How to Make Hot Chocolate Cupcakes
This is a simplified overview of the recipe instructions. See the full instruction details in the recipe card below.
Step 1 – Preheat oven and prep your cupcake pan with liners. In a large bowl or bowl of a stand mixer, mix dry ingredients.
Step 2 – Add the dry ingredients to the wet ingredients and beat with a hand mixer on low speed to combine. Pour the cupcake batter into prepared pan cupcake liners.
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Step 3 – Bake as directed and allow cupcakes to cool.
Step 4- Prepare frosting ingredients in a bowl.
Step 5 – Mix on medium speed with a hand or stand mixer.
Step 6 – Add marshmallow filling to cupcakes.
Step 7 – Frost cupcakes and top with marshmallows.
Time Saving Tips & Tricks
- An easy way to save time is to use a chocolate cake mix and just make the frosting.
- Prepare the dry ingredients for the cake mix ahead of time and store in an airtight container in the cupboard, then add the wet ingredients when ready to make.
- Make the frosting ahead of time and store in the fridge.
How to Serve Hot Cocoa Cupcakes
I like to serve these delectable cupcakes with more tasty hot cocoa options like Gingerbread Hot Chocolate or Caramel Hot Chocolate. They also go great with a classic Vanilla Latte or Peppermint Mocha.
How to Store Cupcakes
At Room Temperature – Cupcakes can be left out at room temperature for keeping their best texture. Store them in an airtight container with a tight fitting lid and eat them within 3-4 days.
In the Refrigerator – You can store cupcakes up to 5-7 days in an airtight container in the refrigerator, but the cold tends to dry out the texture of the cupcake. You can offset this by wrapping the cupcakes individually in plastic wrap before placing them in the storage container.
In the Freezer – Cupcakes stored properly in the freezer can last up to 3 months. Be sure to thaw them completely at room temperature before serving or eating.
More Delicious Cupcake Recipes
Hot Chocolate Cupcakes
Equipment
- Large Bowl
- Wire Rack
- cupcake pan
- paper liners
Ingredients
Chocolate Cupcake Ingredients:
- 1 cup flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup vegetable oil
- 2 eggs
- 1 cup milk
- 1.5 tsp vanilla
Chocolate Whipped Cream Frosting Ingredients:
- 1 stick unsalted butter room temperature
- 2 cups powdered sugar
- 1 packet of hot cocoa mix
- 1 Tbsp cocoa powder
- 2 Tbsp heavy cream
Marshmallow Filling
- 1 cup Marshmallow Fluff
- Mini marshmallows for garnish
Instructions
- Preheat the oven to 350 degrees F. Add cupcake liners to the cupcake pan and set aside.
- In a medium sized bowl, combine the dry ingredients (flour, sugar, cocoa powder, baking soda and salt).
- In a larger bowl, combine the wet ingredients (oil, eggs, milk and vanilla).
- Add the dry ingredients into the wet and whisk until just combined.
- Fill cupcakes ¾ the way full and bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Transfer the cupcakes to a cooling rack and allow to fully cool before frosting.
- Meanwhile, make the frosting by adding the butter to a large mixing bowl. With an electric or stand mixer, mix on medium speed for 1 minute.
- Add in the powdered sugar 1 cup at a time.
- Pause to scrape the sides of the bowl. Add the hot chocolate packet, cocoa powder and heavy cream.
- Mix again until a smooth, fluffy frosting has formed. Transfer to a piping bag.
- Put the marshmallow fluff in another piping bag.
- Using a knife, cut a half inch hole in the top of each cupcake stopping just before the bottom.
- Fill each cupcake with the fluff and top with the chocolate frosting.
- Add a few marshmallows on top of each cupcake.
Notes
Nutrition
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My family loved these – will make again!