Warm Up Your Winter with Hot Chocolate Cupcakes
Picture this: a blustery winter evening, snowflakes dancing outside your window, and you’re cozied up with a steaming mug of hot chocolate. Now, imagine that comforting bliss transformed into a delectable cupcake. Yes, you read that right—Hot Chocolate Cupcakes! These delightful treats come packed with a rich chocolate base, a gooey marshmallow center, and are crowned with hot chocolate-flavored icing and mini marshmallows. So, grab your mittens and let’s bake up a storm, because these cupcakes are about to make your winter wonderland even sweeter!
Hot Chocolate Cupcakes Are Great For:
Winter Holiday Parties – Perfect for Christmas, Hanukkah, or New Year’s celebrations.
Snow Day Get-Togethers – Ideal for a cozy gathering after a day of playing in the snow.
Holiday Bake Sales – Everyone will want to buy these unique cupcakes!
Winter Birthdays – A festive and seasonal option for a winter birthday celebration.
Office Holiday Potlucks – Impress your colleagues with these seasonal cupcakes.
Winter Weddings – A unique and delicious addition to a winter wedding dessert table.
Hot Chocolate Bar Parties – Complement your hot chocolate bar with these themed cupcakes.
Family Movie Nights – Enjoy these treats while watching your favorite winter classics.
School Winter Festivals – A hit among kids and adults at school events.
Winter-Themed Baby Showers – Add a touch of seasonal sweetness to the celebration.
Winter Book Club Meetings – Cozy up and enjoy while discussing your book club selection.
Hot Chocolate Cupcakes Recipe
Servings: 14 cupcakes
Prep: 20 minutes| Cook Time: 20 minutes | Cool Time: 30 minutes| Total Time: 1 hour 10 minutes
Cupcake Ingredients
- 1 cup flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup vegetable oil
- 2 eggs
- 1 cup freshly brewed coffee
- 1.5 tsp vanilla
Frosting Ingredients
- 1 stick unsalted butter (room temperature)
- 2 cups powdered sugar
- 1 hot cocoa packet**
- 1 Tbsp cocoa powder
- 2 Tbsp heavy cream
Additional Ingredients
- 1 cup Marshmallow Fluff
- Mini marshmallows for garnish
Cupcake Directions
Preheat the oven to 350 degrees F. Add cupcake liners to the cupcake pan and set aside.
In a medium sized bowl, combine the dry ingredients (flour, sugar, cocoa powder, baking soda and salt).
In a larger bowl, combine the wet ingredients (oil, eggs, coffee and vanilla).
Add the dry ingredients into the wet and whisk until just combined.
Fill cupcakes ¾ the way full and bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Transfer the cupcakes to a cooling rack and allow to fully cool before frosting.
Meanwhile, make the frosting by adding the butter to a large mixing bowl. With an electric or stand mixer, mix on medium speed for 1 minute.
Add in the powdered sugar 1 cup at a time.
Pause to scrape the sides of the bowl. Add the hot chocolate packet, cocoa powder and heavy cream.
Mix again until a smooth, fluffy frosting has formed. Transfer to a piping bag.
Put the marshmallow fluff in another piping bag.
Using a knife, cut a half inch hole in the top of each cupcake stopping just before the bottom.
Fill each cupcake with the fluff and top with the chocolate frosting.
Enjoy!
**Additional notes: If your hot chocolate mix has mini marshmallows in it, use a larger piping tip so the marshmallows don’t get stuck in the tip and prevent the frosting from coming out.
FAQ
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes and prepare the marshmallow filling a day in advance. Just store them in an airtight container at room temperature. Add the icing and mini marshmallows just before serving for the best presentation and taste.
Can I substitute the marshmallow filling with something else?
Yes, you can! If you’re not a fan of marshmallow, consider using a cream cheese filling or even a flavored ganache for a different twist. Just make sure it complements the hot chocolate flavor of the icing.
How do I store leftover cupcakes?
Leftover cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week, but let them come to room temperature before serving for the best flavor and texture.
Can I use a chocolate cake mix instead of making the cupcakes from scratch?
Certainly! Feel free to use whichever chocolate cake mix you’d like instead of making them from scratch. The filling and icing instructions remain the same.
Now that you know how to make hot chocolate cupcakes, you might also want to check out:
- Elevate Your Cookie Game with These Delicious Turtle Cookies
- S’more Love in Every Bite With This S’mores Cupcakes Recipe You Can’t Resist!
- These Peppermint-Dipped Oreos Are A Frosty Fun Holiday Treat
Hot Chocolate Cupcakes
Indulge in the ultimate winter treat with our Hot Chocolate Cupcakes, featuring a moist chocolate base filled with gooey marshmallow and topped with rich hot chocolate icing and mini marshmallows. Perfect for cozy nights in, these cupcakes bring the warmth and comfort of your favorite hot beverage into a delectable dessert!
Ingredients
- 1 cup flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup vegetable oil
- 2 eggs
- 1 cup freshly brewed coffee
- 1.5 tsp vanilla
- 1 stick unsalted butter (room temperature)
- 2 cups powdered sugar
- 1 hot cocoa packet**
- 1 Tbsp cocoa powder
- 2 Tbsp heavy cream
- 1 cup Marshmallow Fluff
- Mini marshmallows for garnish
Instructions
Preheat the oven to 350 degrees F. Add cupcake liners to the cupcake pan and set aside.
In a medium sized bowl, combine the dry ingredients (flour, sugar, cocoa powder, baking soda and salt).
In a larger bowl, combine the wet ingredients (oil, eggs, coffee and vanilla).
Add the dry ingredients into the wet and whisk until just combined.
Fill cupcakes ¾ the way full and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
Transfer the cupcakes to a cooling rack and allow to fully cool before frosting.
Meanwhile, make the frosting by adding the butter to a large mixing bowl.
With an electric or stand mixer, mix on medium speed for 1 minute.
Add in the powdered sugar 1 cup at a time.
Pause to scrape the sides of the bowl. Add the hot chocolate packet, cocoa powder and heavy cream.
Mix again until a smooth, fluffy frosting has formed. Transfer to a piping bag.
Put the marshmallow fluff in another piping bag.
Using a knife, cut a half inch hole in the top of each cupcake stopping just before the bottom.
Fill each cupcake with the fluff and top with the chocolate frosting.
Notes
If your hot chocolate mix has mini marshmallows in it, use a larger piping tip so the marshmallows don’t get stuck in the tip and prevent the frosting from coming out.
