Hot Chocolate Cupcakes

Hot chocolate cupcakes are rich, moist, and filled with all the cozy flavor of a warm cup of cocoa—only in dessert form. I love making these during the colder months when I’m craving something sweet and nostalgic. Topped with a fluffy marshmallow or whipped cream frosting, they taste just like sipping a steamy mug of hot chocolate… but better.

Why You’ll Love This Recipe

I love how these cupcakes bring comfort and indulgence in one perfect bite. They’re ultra-soft with a deep chocolate flavor, and the topping is what really makes them special. Whether I use toasted marshmallow fluff, whipped ganache, or a swirl of buttercream, they always feel festive and fun. They’re perfect for winter gatherings, holiday parties, or just a cozy baking day at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Brown sugar

• Eggs

• Milk (or buttermilk for extra tenderness)

• Vegetable oil

• Hot water or brewed coffee (for deeper chocolate flavor)

• Vanilla extract

For the frosting:

• Marshmallow fluff or marshmallow creme

• Butter (softened)

• Powdered sugar

• Vanilla extract

• Optional: heavy cream (to adjust consistency)

• Optional toppings: mini marshmallows, chocolate shavings, or crushed peppermint

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, salt, and both sugars.

3. In a separate bowl, I mix the eggs, milk, oil, and vanilla. I then stir the wet ingredients into the dry mixture.

4. I carefully pour in the hot water or coffee and mix until the batter is smooth and slightly thin.

5. I divide the batter evenly between the liners, filling each about 2/3 full.

6. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cupcakes cool completely before frosting.

For the frosting:

1. I beat the butter until light and creamy.

2. I add marshmallow fluff, powdered sugar, and vanilla, then beat until smooth and fluffy.

3. I adjust the consistency with a little heavy cream if needed, then pipe or spread onto cooled cupcakes.

4. I top with mini marshmallows or chocolate shavings for that true hot chocolate finish.

Servings and timing

This recipe makes 12 cupcakes.

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• I fill the center with marshmallow fluff or ganache for a surprise inside.

• I use chocolate frosting instead of marshmallow for a double chocolate twist.

• I add a dash of cinnamon or cayenne to the batter for Mexican hot chocolate vibes.

• I top with crushed candy canes for a peppermint hot chocolate version.

• I swirl in some Nutella or peanut butter into the batter before baking for extra flavor.

Storage/Reheating

I store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I let refrigerated cupcakes come to room temperature before serving for the best texture.

Unfrosted cupcakes freeze well. I wrap them tightly in plastic wrap and freeze for up to 2 months. When ready to serve, I thaw and frost fresh.

FAQs

Can I use a cake mix?

Yes, I sometimes use a chocolate cake mix as a shortcut and just focus on the homemade frosting and toppings to keep it special.

Can I toast the marshmallow topping?

Absolutely. If I use marshmallow fluff or meringue-style frosting, I use a kitchen torch to toast the tops for a real “hot chocolate” look.

Is coffee necessary in the batter?

No, but it enhances the chocolate flavor. I often use hot water if I want to keep it caffeine-free.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend. The rest of the ingredients are naturally gluten-free, but I always check my labels.

What kind of cocoa powder works best?

I prefer unsweetened natural cocoa powder, but Dutch-processed also works if I’m going for a richer, darker flavor.

Conclusion

Hot chocolate cupcakes are everything I want in a winter dessert—rich, fluffy, and full of nostalgic flavor. With a soft chocolate base and a sweet, marshmallowy topping, they’re the ultimate cold-weather treat. Whether I’m baking for a holiday party or just because, these cupcakes never fail to bring a little extra warmth and joy to the table.

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