Hot Cocoa Cupcakes

No ratings yet

Hot Cocoa Cupcakes are festive, tasty, and best of all, easy to make. So gather your ingredients and get ready to bake some deliciousness!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings: Cupcakes

Calories: 206kcal

Author: Wendy

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with baking liners.
In a large mixing bowl, add cake mix, water, eggs, and oil.
Using an electric hand or stand mixer, mix on medium for 1 minute or until ingredients are thoroughly combined. Mix in the hot cocoa mix.
Fill each muffin cup 2/3 of the way with batter.
Bake for 18-20 minutes or until cupcakes springs back when touched. Allow to cool completely.

In a large mixing bowl and using an electric or stand mixer, beat the butter on high for 2 minutes or until light and fluffy.
Mix in the chocolate syrup.
Add in the powdered sugar and chocolate pudding, alternating with the heavy cream until smooth and forms small stiff peaks.
Add frosting to the piping bag and frost cupcakes.
Sprinkle it with marshmallow bits or mini marshmallows.

Cupcakes can be stored in the fridge or at room temperature for up to three days. You can also freeze the cupcake unfrosted for up to three months.

Wait to add the mini marshmallows until you are ready to serve the cupcakes. You'll be glad you added the fun flavor of marshmallows to your cupcakes.
Be careful not to overmix the batter, mix until just combined.
Make sure to allow the cupcakes to cool completely before frosting them.
If you do not have a piping bag, you can use a storage bag with the tip cut off instead.