Hot Chocolate Cupcakes

Hot chocolate cupcakes are everything I want in a cozy dessert — rich, moist chocolate cake with a hint of cocoa warmth, topped with a swirl of marshmallow frosting. They taste just like a mug of hot chocolate, but in cupcake form.

Why You’ll Love This Recipe

I love these cupcakes because they bring all the comfort of hot cocoa into a handheld treat. They’re perfect for cold days, holiday gatherings, or anytime I want a deeply chocolaty dessert with a fun, nostalgic twist. Plus, they look stunning with the marshmallow topping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Brown sugar

• Eggs

• Whole milk or buttermilk

• Vegetable oil

• Vanilla extract

• Hot water or hot coffee

For the marshmallow frosting:

• Unsalted butter, softened

• Powdered sugar

• Marshmallow fluff or marshmallow creme

• Vanilla extract

• Pinch of salt

• Optional toppings: mini marshmallows, chocolate shavings

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, I beat the eggs with both sugars, then mix in milk, oil, and vanilla.

4. I gradually add the dry ingredients to the wet mixture, then stir in the hot water until the batter is smooth and slightly thin.

5. I divide the batter into the cupcake liners, filling each about 2/3 full, and bake for 18–20 minutes.

6. While they cool, I make the frosting by beating the butter and powdered sugar, then mixing in marshmallow fluff, vanilla, and a pinch of salt until light and fluffy.

7. Once the cupcakes are completely cool, I pipe or spread the frosting on top and garnish with mini marshmallows or chocolate shavings.

Servings and timing

This recipe makes 12 cupcakes. It takes about 20 minutes to prep and 18–20 minutes to bake.

Variations

Sometimes I add a bit of cinnamon or chili powder to the batter for a Mexican hot chocolate vibe. I’ve also used peppermint extract in the frosting around the holidays, which makes them even more festive. Chocolate chips in the batter add extra gooeyness too.

Storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They’re best enjoyed at room temperature, but if chilled, I let them sit out before serving. The frosting can also be frozen separately and whipped again before use.

FAQs

Can I use a boxed cake mix?

Yes, when I’m short on time, I use a chocolate cake mix and add hot water and cocoa powder to deepen the flavor.

Do I need to use marshmallow fluff for the frosting?

Marshmallow fluff gives it that hot chocolate feel, but I’ve also used regular buttercream or even whipped cream frosting.

Can I make these cupcakes in advance?

Definitely. I often bake the cupcakes a day ahead and frost them the next day for best texture and freshness.

How do I make them more chocolatey?

I add chocolate chips to the batter or use hot coffee instead of water to enhance the chocolate flavor.

Can I toast the marshmallow topping?

Yes, I’ve used a kitchen torch to lightly toast the frosting for a fun s’mores-style finish — just be careful not to melt the whole top.

Conclusion

Hot chocolate cupcakes are one of my favorite ways to turn a winter drink into a rich, festive dessert. With their moist chocolate base and fluffy marshmallow frosting, they bring all the cozy vibes in every bite.

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