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Chocolate cupcakes with white frosting, mini marshmallows, chocolate drizzle, and mini candy canes on top, arranged on a wooden surface.
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Hot Cocoa Cupcakes

These hot cocoa cupcakes are rich, chocolatey cupcakes topped with fluffy marshmallow buttercream, mini marshmallows, chocolate drizzle, and a festive candy cane handle. They’re cozy, fun, and perfect for winter gatherings or holiday celebrations.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Cupcakes
Cuisine: American
Servings: 12 Cupcakes
Calories: 340kcal
Author: Wendy

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.
    A top-down view of baking ingredients: cocoa powder and flour in a bowl, eggs in a separate bowl, butter, milk, sugar, and a fork on a white surface.
  • In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
    Mixing bowl with butter, sugar, and an egg, surrounded by bowls of dry ingredients, milk, cocoa mixture, vanilla extract, and another egg on a white surface.
  • Alternate adding dry ingredients and milk with hot cocoa to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
    A mixing bowl with cake batter and cocoa powder, surrounded by a measuring cup of milk, a bowl of dry mix, a cup of cocoa liquid, and a bottle of vanilla extract on a white surface.
  • Divide batter evenly into muffin cups and bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
    A muffin tin with twelve cups filled with chocolate batter in red paper liners, ready to be baked.
  • Beat butter and powdered sugar until smooth. Mix in marshmallow fluff and milk until fluffy.
    A metal bowl with white frosting is surrounded by chocolate cupcakes, mini chocolate chips, candy canes, cocoa powder, and white sprinkles on a white surface.
  • Frost each cupcake with a layer of marshmallow frosting to resemble whipped cream.
    A cooling rack with twelve cupcakes topped with white swirled frosting is next to bowls of mini marshmallows, cocoa powder, and striped candy canes on a white surface.
  • Top with mini marshmallow bits to look like floating marshmallows.
    Chocolate cupcakes with swirled white frosting, dusted with cocoa powder, and topped with mini marshmallows on a wire cooling rack.
  • Melt chocolate chips or melting chocolate. Drizzle the chocolate over the marshmallow bits.
    A bowl of chocolate spread with a spoon, surrounded by a muffin tin with baked cupcakes, a bowl of white frosting, and a dish of candy canes on a white surface.
  • Stick the candy cane into the side of each cupcake to create the handle.
    Cupcakes with white frosting, chocolate drizzle, mini marshmallows, and small candy cane handles are arranged on a metal cooling rack.
  • 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.

Nutrition

Serving: 1Cupcake | Calories: 340kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 155mg | Potassium: 110mg | Fiber: 2g | Sugar: 35g | Vitamin A: 533IU | Calcium: 52mg | Iron: 1mg