Hot Chocolate Cupcakes

Hot Chocolate Cupcakes are the most delightful seasonal treat! Rich chocolate cupcakes topped with a fluffy, marshmallow buttercream frosting and a drizzle of chocolate syrup is a combination that is bound to be loved just as much as a hot cup of cocoa on a cold day. We love to go a little extra and top each cupcake with a sprinkle of mini marshmallows and chocolate rolled wafer cookies.

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Hot cocoa cupcakes are such a fun holiday treat! This recipe is the best of two worlds. Rich, chocolate cupcakes with everything we love about homemade hot chocolate (and let’s not forget about those delicious hot cocoa toppings).

These tasty hot chocolate cupcakes are the epitome of holiday goodness, and they make the perfect dessert for any kind of holiday gathering.

Why This Recipe Works

We used our Intense Chocolate Cake recipe as the base for these dreamy hot chocolate cupcakes. They have a bold chocolate flavor that goes so well with a creamy marshmallow fluff frosting.

Our hot chocolate cupcake recipe is:

• rich and decadent
• fun and festive- perfect for the holidays!
• the best combination of chocolate and marshmallows.

The Ingredients

Did we mention these are hot chocolate cupcakes from scratch? There’s no hot chocolate mix required, which means we’re using high-quality ingredients for the very best results.

For the festive chocolate cupcakes recipe

• unsweetened cocoa powder
• boiling water or hot coffee
• sugar
• all-purpose flour
• baking powder and baking soda
• salt
• eggs
• sour cream
• vegetable oil
• vanilla extract

For the Marshmallow Buttercream

• butter
• marshmallow creme (also known as marshmallow fluff)
• powdered sugar
• milk or cream
• hot cocoa toppings like chocolate syrup, rolled wafer cookies, decorative straws or mini marshmallows

You will also need cupcake liners and a piping bag and tip for piping the buttercream on the cupcakes.

Our Hot Chocolate Cupcakes Recipe

Hot cocoa cupcakes are simple to make and are incredibly versatile, too! We include a couple of delicious variations in our hot chocolate cupcake recipe since it’s so easy to change it up and enjoy other yummy flavor varieties.

The chocolate cupcakes prep time is pretty quick, and just like any other cupcake recipe, you’ll want to account for time to let the cupcakes cool completely to room temperature before frosting them.

Below is a quick look at the process, but be sure to scroll to the bottom of the page to view the printable recipe card.

1. Before starting, preheat the oven and place the cupcake liners in the muffin pan.

2. In a small bowl, whisk together the cocoa powder and hot water (or coffee) until smooth. Set aside.

3. In a mixing bowl, combine the sugar, flour, baking powder, baking soda, and salt. Whisk until well blended, then add in the wet ingredients.

4. Whisk in the chocolate mixture and stir until the cupcake batter is well combined.

5. Pour the cupcake batter into the liners, filling them about halfway full. Bake the cupcakes. When done, let them cool completely.

6. Make the marshmallow buttercream. Using a standup mixer or a handheld mixer, beat together the butter and powdered sugar, then add the remaining ingredients and mix until light and fluffy.

7. When the cupcakes are cool, pipe or spread the buttercream on them. Top the cupcakes with a drizzle of chocolate syrup, mini marshmallows, and a rolled cookie wafer (to resemble a straw).

Pro Tips for the Best Results

• It takes approximately 3 tablespoons of cake batter for a standard-sized cupcake. If you fill the liner too full, it will overflow when baking.
  
• You’ll get the best results if you bake one to two muffin tins at a time. Some of the batter can sit out while the first batch is baking.
  
• Before placing the second batch in the oven, make sure the oven temperature comes back up to 350°F. If the oven loses heat, the cupcakes will sag in the center. This can also happen if the cupcakes are too close to the bottom of the oven.
  
• This recipe for marshmallow buttercream frosting makes 4 cups, which is enough to cover 30-36 cupcakes with 2-3 tablespoons each. If you want a big mountain of frosting swirled on the cupcakes like the ones in the photos, it will frost about 14 cupcakes. It also makes enough to fill and frost a two-layer cake (9-inches). 
  
• If you want an alternative to marshmallow fluff in the buttercream, melt 2 cups of mini marshmallows with 1 tablespoon of corn syrup. Let the mixture come to room temperature before adding it to the buttercream recipe.
  
• We used miniature, dehydrated marshmallows to decorate the cupcakes. The dehydrated marshmallows add a fun crunchy texture to the cupcakes, and they are smaller than standard mini marshmallows. The dehydrated marshmallows will get soft if they sit on top of the cupcakes for more than a day. 

More Cupcake Recipes

 We have plenty more cupcake recipes on our site. Whether you’re an experienced baker or just starting out, you’ll find these recipes easy to follow and enjoyable to make. Here are some you may want to try.

• white chocolate cupcakes
• red velvet cupcakes
• lavender cupcakes
• carrot cake cupcakes
• chocolate cupcakes with peanut butter frosting

Try my chocolate and cream cheese cupcakes next. They have a deep chocolate flavor with a tangy cream cheese twist.

Prep Time: 30 minutes mins

Cook Time: 22 minutes mins

Total Time: 52 minutes mins

5 from 10 votes

Hot Chocolate Cupcakes

By Dahn Boquist

Hot chocolate cupcakes are fun and festive and make the perfect holiday dessert or a birthday treat any time of the year. Rich chocolate cupcakes are topped with a fluffy marshmallow buttercream and all of your favorite hot cocoa fixings.

If you make this recipe, please leave a star rating and comment.

Servings: 36 cupcakes

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Ingredients 

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Chocolate Cupcakes

• ▢ 1 cup unsweetened cocoa powder, 80 grams
• ▢ 1 cup hot coffee, or boiling water
• ▢ 2 cups granulated sugar, 400 grams
• ▢ 1 ¾ cups all-purpose flour, 210 grams
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 2 large eggs
• ▢ 1 cup sour cream, 240 grams
• ▢ ½ cup vegetable oil, 120 grams
• ▢ 2 teaspoons vanilla extract

Marshmallow Buttercream Frosting

• ▢ 1 ½ cups butter, 340 grams
• ▢ 7 ounces marshmallow cream, about 2 cups
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 1 ½ cups powdered sugar
• ▢ 1 to 2 tablespoons whole milk, or cream

Toppings

• ▢ Chocolate syrup
• ▢ Rolled wafer cookies , or decorative straws
• ▢ Mini marshmallows, we used extra small dehydrated marshmallows

Cook ModePrevent your screen from going dark

Instructions 

For the Cupcakes

• Preheat the oven to 350°F and position the oven rack in the upper third of the oven. Place 36 cupcake liners in standard-sized muffin cups. 
• Place the cocoa powder and hot water (or coffee) in a small bowl. Whisk until smooth, and the mixture looks like melted chocolate, then set aside. 
• In a mixing bowl, combine the sugar, flour, baking powder, baking soda, and salt. Whisk until well blended. 
• Add the eggs, sour cream, vegetable oil, and vanilla. Stir until well combined. Stir in the chocolate mixture. 
• Pour the batter into the cupcake liners (they should be about 1/2 full). 
• Bake the cupcakes in the upper third of the oven for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean. It is ok if some of the cake batter has to sit on the counter while you bake the first batch of cupcakes. 
• Let the cupcakes cool completely before you cover them with the buttercream. 

For the Marshmallow Buttercream

• Add the butter to a large mixing bowl and beat with an electric mixer until smooth and creamy. 
• Add the marshmallow cream, vanilla, and salt. Beat on medium speed for 2 minutes. Stop and scrape down the sides of the bowl a couple of times. 
• Add the powdered sugar and beat on low speed until the powdered sugar gets incorporated. Increase the speed and beat on medium-high speed for 2 to 4 minutes until light and fluffy.
• If desired, add the milk a few drops at a time until you get the consistency you like. 

Decorate the Cupcakes

• When the cupcakes are completely cool, pipe or spread the buttercream on the cupcakes. Top them with a drizzle of chocolate syrup and scatter some miniature marshmallows on them. Finally, stick a rolled cookie wafer in the frosting so it looks like a straw sticking out of the top. 

Notes

It takes approximately 3 tablespoons of cake batter for a standard sized cupcake. Don’t fill the cupcake liners too full or they will over-flow. 

For best results, bake one to two muffin tins at a time. It is ok if batter sits on the counter for 25 minutes while the first batch is in the oven. 

Ensure the oven has a chance to come up to temperature before placing the second batch in the oven. If the oven loses heat, the cupcakes will sag in the center. 

If you bake the cupcakes too close to the bottom portion of the oven or if the oven is not hot enough, the cupcakes will sag in the center (but they will still be tasty). 

The buttercream frosting will make 4 cups of frosting, which is enough to cover 24 cupcakes with a dollop of about 3 tablespoons. If you want a big mountain of frosting swirled on the cupcakes like the ones in the photos, it will frost about 14 cupcakes. The buttercream recipe also makes enough to fill and frost a two-layer cake (9-inches). 

If you don’t want to use marshmallow fluff in the buttercream, melt 2 cups of mini marshmallows with 1 tablespoon of corn syrup. Let the mixture come to room temperature before adding it to the buttercream. 

We used miniature dehydrated marshmallows to decorate the cupcakes. The dehydrated marshmallows add a fun crunchy texture to the cupcakes and they are smaller than standard mini marshmallows. The dehydrated marshmallows will get soft if they sit on top of the cupcakes for more than a day. 

Variations

Mexican Hot Chocolate Cupcakes: add 1-1/2 teaspoons cinnamon and 1/4 teaspoon cayenne pepper to the cupcake batter (stir it in along with the salt). Add 3/4 teaspoon cinnamon and a pinch of cayenne pepper to the buttercream. 

Peppermint hot chocolate cupcakes: Add 1/2 teaspoon peppermint extract to the cake batter and 1/4 teaspoon to the buttercream. Top the decorated buttercream with crushed peppermint candy and stick a candy cane in the top. 

Nutrition

Serving: 1, Calories: 294kcal, Carbohydrates: 30g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Cholesterol: 15mg, Sodium: 84mg, Fiber: 3g, Sugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

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This post was originally published on December 23, 2015.