Hot Chocolate Cupcakes
This post contains affiliate links.
Your favorite cozy winter drink got a makeover! A blend of cocoa powder and hot cocoa mix add bold chocolate flavor to the cupcake batter, and the finished cupcakes are topped with marshmallow buttercream frosting. The result? Moist and tender Hot Chocolate Cupcakes!
First there was Hot Chocolate Cookies, then Hot Chocolate Cookie Cups, and now hot chocolate cupcakes! Can you tell I love all things hot chocolate?
As with my other hot chocolate desserts, I did my best to make these cupcakes taste as much like classic hot chocolate as possible. There’s a packet of instant hot cocoa mix in the cupcake batter, and the buttercream frosting uses a jar of marshmallow creme.
This recipe for hot chocolate cupcakes is quick and easy — I don’t have time to make anything complicated around the holidays!
Serve these cupcakes at your next holiday party, gift to teachers and neighbors, or take a batch to a cookie swap. Everyone loves the classic combination of hot cocoa and marshmallows!
Ingredients in Hot Chocolate Cupcakes
This hot chocolate cupcake recipe draws inspiration from classic frosted chocolate cupcake recipes, but I added a packet of hot cocoa mix to the batter to really drive home that hot chocolate flavor. (If this isn’t the perfect dessert to make using hot chocolate mix, I don’t know what is!)
To make the chocolate cupcakes, you’ll need:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda and baking powder
- Salt
- Instant hot chocolate mix
- Hot water
- Vegetable oil
- Vanilla bean paste (or extract)
- Eggs
To make the marshmallow frosting, you’ll need:
- Unsalted butter
- Marshmallow creme
- Vanilla bean paste (or extract)
- Powdered sugar
What Kind of Hot Chocolate Mix Is Best?
You must use instant hot chocolate mix (sometimes labeled as hot cocoa mix). It’s typically a mixture of cocoa powder, sugar, and powdered milk.
Do NOT buy hot cocoa packets that contain marshmallows or other mix-ins. That will affect the texture of the cupcakes.
How to Make Hot Chocolate Cupcakes
The cupcakes and frosting may include a few extra ingredients than your typical cupcake recipe, but the baking process is the same. Here’s an overview of how the cupcakes are made:
- Preheat the oven to 350°F. Line a standard 12-cup cupcake pan with paper liners. Set aside.
- Combine the instant hot chocolate mix with 1 cup boiling water and set aside to cool.
- In a large mixing bowl, whisk together the dry ingredients.
- Add the prepared hot chocolate, vegetable oil, and vanilla. Mix until completely combined. Add the eggs.
- Fill each cupcake liner about two-thirds full and bake until a toothpick can be inserted and come out clean.
- Once the cupcakes have cooled completely, top with the marshmallow frosting.
Optional Garnishes
The hot cocoa cupcakes are perfect as is, but I like to finish mine with a few mini marshmallows, some crushed candy cane pieces, and a dusting of cocoa powder for good measure.
You could even add a drizzle of chocolate syrup, if you’re feeling adventurous! Or, stick a mini candy cane into the mound of frosting instead of adding crushed candy cane pieces.
Tips for Making Cupcakes with Hot Chocolate Mix
- Don’t be tempted to replace some or all of the cocoa powder with instant hot chocolate mix. The hot chocolate mix is very sweet, and adding more to the batter will result in sickly sweet cupcakes.
- For a toasted marshmallow flavor, you might be able to gently toast the mini marshmallows with a kitchen torch. Work very quickly if you try this, as the marshmallow frosting will melt if exposed to high heat.
- If you plan on making this recipe before a holiday party, I recommend waiting to frost the cupcakes until you’re ready to serve them. Once they’re frosted they must be stored in the fridge, which can dry out the cupcake bases.
Looking for More Easy Holiday Desserts? I’ve Got You Covered!
- Peppermint Chocolate Chip Cookies
- Gingerbread Bars
- Sprinkle Cookies
- Eggnog Cheesecake
- Chocolate Peppermint Truffles
Hot Chocolate Cupcakes
Ingredients
Cupcakes
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 packet instant hot chocolate mix
- 1 cup hot water
- ⅓ cup vegetable oil
- 1 teaspoon vanilla bean paste, (or vanilla extract)
- 2 eggs
Marshmallow Buttercream
- 1 cup unsalted butter, (softened)
- 1 jar (7 ounce) marshmallow creme
- 1 teaspoon vanilla bean paste, (or vanilla extract)
- 3 cups powdered sugar
Topping
- Mini marshmallows
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup cupcake pan with paper liners. Set aside.
- Combine the hot chocolate mix with 1 cup boiling water and set aside to cool.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the hot chocolate, vegetable oil, and vanilla. Mix until completely combined. Add the eggs and mix until just combined.
- Fill each cupcake liner about 2⁄3 of the way and bake for 18- 20 minutes or until a toothpick can be inserted and come out clean. Place on a cooling rack to cool completely before frosting.
- To make the marshmallow buttercream: in a large mixing bowl with a hand mixer or stand mixer with fitted paddle attachment, beat softened butter, marshmallow creme and vanilla until smooth and fluffy, about 2-3 minutes.
- With the mixer on medium speed, slowly add the powdered sugar until completely combined. Transfer to a piping bag and frost each cupcake. Top with a sprinkle of cocoa powder and mini marshmallows.
Notes
- Cupcakes will last in an airtight container for up to three days.
- See my tips and tricks for making these Hot Chocolate Cupcakes above the recipe box.
How many eggs? They seem to have been left out of the ingredients list.
Sorry about that, Susan! I’ve updated the instructions, it should be two eggs. Hope you enjoy!
Looking forward to them!!!!
Glad to hear that!