There is something about hot chocolate that instantly reminds me of cold nights, soft blankets, and that feeling of slowing down just a little. So when I discovered that you can actually turn that comfort into a cupcake, I was sold. Hot chocolate cupcakes taste like the dessert version of your favorite winter drink. They are rich and fluffy, topped with a creamy marshmallow frosting that feels like the real deal. If you love cozy, comforting treats, these cupcakes are about to become your new winter obsession.

Recipe Details

Prep Time: 20 minutes
Bake Time: 18 minutes
Servings: 12 cupcakes
Calories: About 250 per cupcake

Why You Will Love This Hot Chocolate Cupcakes Recipe

• They capture the flavor of hot chocolate in a cupcake.
  When I make these, I notice that first bite reminds me of marshmallows melting into a warm cup of cocoa. You will love that cozy chocolate flavor paired with soft, fluffy cake.
• The frosting is the perfect chocolate tone.
  My preference is a frosting that’s chocolate-colored but not too dark because it makes the cupcakes look inviting and matches perfectly with the little marshmallows on top. You will see how just the right shade makes them feel extra comforting and pretty.
• They’re fun and festive to top.
  I like piling the marshmallows on top in a casual, slightly messy way. It’s always a hit with kids.

Ingredients

For the cupcakes

• 1 cup all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup hot water or brewed coffee

For the frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

For topping

• Mini marshmallows

How To Make Hot Chocolate Cupcakes

1. Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat the butter and sugar until creamy, then add the eggs and vanilla and mix until smooth.
4. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Stir in hot water or coffee slowly until the batter is smooth.
5. Divide the batter evenly into cupcake liners and bake for 17-18 minutes, or until a toothpick comes out clean. Cool completely before frosting.
6. For the frosting, beat butter until creamy. Add powdered sugar, cocoa, milk, and vanilla and mix until smooth and fluffy. Adjust milk to get the chocolate color and consistency you like.
7. Frost each cupcake with a swirl of chocolate frosting. My preference is a nice, soft peak for that cozy cocoa mug look.
8. Top with mini marshmallows, piling them on slightly uneven for a whimsical hot chocolate effect.

Tips For The Best Hot Chocolate Cupcakes

• Use brewed coffee instead of water for a richer chocolate flavor.
  When I make these, I usually swap the water for coffee because it deepens the cocoa flavor without tasting like coffee. You will love the extra chocolate depth.
• Pile the marshmallows casually.
  I like to place them unevenly on top instead of lining them up. You will see that this gives the cupcakes a playful, inviting hot cocoa look.
• Adjust frosting color to match your preference.
  My preference is a medium chocolate tone not too dark so the marshmallows pop. You will notice how much prettier they look when the frosting isn’t too brown or too pale

Substitutions

• Use whipped cream instead of frosting for a lighter topping.
  When I want something airy, I swap frosting for whipped cream and still add the marshmallows. You will get a “floating marshmallow” effect that looks adorable.
• Swap mini marshmallows for a chocolate drizzle.
  I like doing this if I want a more grown-up twist. You will still get that hot chocolate vibe without adding extra sweetness.
• Use dairy-free milk and butter if needed.
  When friends need it, I use almond milk and plant-based butter. You will find the cupcakes still turn out soft and delicious.

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