Hot Cocoa Cupcakes
These hot cocoa cupcakes look just like tiny mugs of hot chocolate, complete with fluffy marshmallow buttercream and a candy cane “handle.” They’re cozy, cute, and such a fun little treat for winter days, Christmas parties, or anytime you want something chocolatey and comforting.
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I love making these when it’s cold outside and we’re all craving something warm and sweet. They’re one of those desserts that looks fancy but is actually pretty simple, which is my kind of recipe. Plus, the kids think they’re the coolest cupcakes ever, and that alone makes them worth it.
If you love fun holiday desserts, you might also want to check out my Hot Cocoa Dip, Grasshopper Brownies, or Ugly Sweater Cupcakes. They’re all cozy, budget-friendly, and perfect for sharing during the holidays.
Why You’ll Love This Recipe
- So Cute and Festive: These cupcakes seriously look like mini mugs of hot cocoa.
- Rich Chocolate Flavor: Between the cocoa powder and prepared hot cocoa, they’re extra chocolatey.
- Perfect for Parties: They’re a total showstopper on a dessert table.
- Kid-Approved: Marshmallow frosting and candy canes make these a win every time.
Ingredients
Hot Cocoa Cupcakes
Equipment
- Muffin Tin
- Cupcake Liners
- mixing bowls
- hand mixer or stand mixer
- whisk
- measuring cups and spoons
- Piping bag or spoon
- microwave-safe bowl
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup hot cocoa prepared from mix
For the frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup marshmallow fluff
- 2-3 tablespoons milk
For decoration:
- Mini marshmallow bits
- 12 mini candy canes
- ½ cup chocolate chips or melting chocolate for drizzling
- Cocoa powder for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and milk with hot cocoa to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly into muffin cups and bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- Beat butter and powdered sugar until smooth. Mix in marshmallow fluff and milk until fluffy.
- Frost each cupcake with a layer of marshmallow frosting to resemble whipped cream.
- Top with mini marshmallow bits to look like floating marshmallows.
- Melt chocolate chips or melting chocolate. Drizzle the chocolate over the marshmallow bits.
- Stick the candy cane into the side of each cupcake to create the handle.
- Lightly dust cocoa powder over the top for a finishing touch.
Notes
- Don’t overmix the batter or the cupcakes can turn out dense.
- Fill liners about ¾ full for the best rise.
- Frost generously so the marshmallow topping really stands out.
- Insert candy canes gently to avoid cracking the cupcake.
- Dust cocoa powder lightly so it looks like real hot cocoa foam.
Storage
Storage:
Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.Reheating:
These are best enjoyed at room temperature. Let chilled cupcakes sit out for about 20 minutes before serving.Freezing:
Freeze unfrosted cupcakes for up to 2 months. Thaw completely and decorate before serving.Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Let the cupcakes cool completely before frosting so the marshmallow buttercream doesn’t melt.
- Use a piping bag or spoon to gently swirl the frosting so it looks like whipped cream.
- If the frosting feels too thick, add milk one tablespoon at a time.
- You can swap the candy canes for pretzel sticks if you want less peppermint flavor.
- For extra holiday vibes, sprinkle crushed candy canes on top instead of cocoa powder.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but the hot cocoa adds extra sweetness and flavor. If skipping it, replace with warm milk and add an extra tablespoon of sugar.
Stick a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready.
Absolutely. A boxed mix works great if you’re short on time—just follow the frosting and decorating steps.
Not really. The candy cane adds a light peppermint hint, but it’s not overpowering.
