Hot Cocoa Cupcakes Recipe

Do you love a good cup of hot cocoa with a yummy dessert? For me, nothing is more relaxing than sitting down on a cold day with a nice cup of hot chocolate. There is just something nostalgic about sitting in front of the fireplace and playing a game with family as snow falls outside.  While I may not go out in the snow and play like I did as a kid (not without the dogs), I still enjoy these little things that are part of winter. Of course, the joy of being an adult is that we don’t just have to have hot cocoa but a yummy, fresh-baked dessert. My husband especially loved coming into freshly baked treats after shoveling snow.

With so much snow from these constant winter storms, I have spent even more time baking indoors. I have also been trying to slowly clean out my pantry, using more ingredients and foods to save money and reduce waste. I found that I had an abundance of hot cocoa packets and chocolate chips. While the chocolate chips seemed easy to use for baking, the hot cocoa was another matter, especially since I typically make hot chocolate from scratch. After a bit of discussion and deciding we didn’t have much to lose, this seemed like the perfect time for some baking experimentation, which eventually turned into fluffy hot cocoa cupcakes!

What makes this recipe different from your typical chocolate cupcake? While a hot cocoa mix is used, it also uses little marshmallows and even things that you would find in more adult hot cocoa (such as a smidge of coffee). Best of all, the recipe is what just about everyone has in their pantry or fridge, making it a great impromptu recipe when you want something sweet and comforting. My only issue with the recipe is that I rarely have leftovers since they disappear from the counter quickly (sorry, I don’t know how long they last in the fridge for that reason).

Would you like to try this delicious chocolate cupcake recipe for yourself? You can find our full Hot Cocoa Cupcake recipe below! This easy recipe is great for entertaining or enjoying a snowy day with your family. If you make it yourself, share it with us in the comment below or tag us on social media. We always love seeing others enjoying our recipes!

Hot Cocoa Cupcakes Recipe

Print Recipe

A decadent, rich cupcake mixed with coffee, cocoa, and traditional chocolate cupcake topped with marshmallows. These hot cocoa cupcakes are the embodiment of the winter season.

• Author: Susan Bewley
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 18 minutes
• Yield: 12 Cupcakes 1x

Ingredients

Units USM Scale 1x2x3x

Cupcake Ingredients:

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup white granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2/3 cup hot cocoa, freshly brewed
1/4 cup strong brewed coffee, freshly brewed
1 egg

Buttercream Ingredients:

1/2 cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
1/2 cup semi-sweet chocolate chips, plus extra for topping
Assorted sizes of marshmallows for topping

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Instructions

Directions for Cupcakes:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a 12-serving cupcake pan with paper cupcake liners. Set aside.
3. Add the flour, cocoa powder, baking powder, baking soda, and sugar to a small mixing bowl and whisk to combine.
4. Add the melted butter, vanilla, hot cocoa, coffee, and egg to a large mixing bowl and beat with an electric mixer until smooth and creamy.
5. Carefully spoon or pour the batter into the prepared cupcake pan until each liner is about ¾ full.
6. Bake for 18 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out with only moist crumbs on it.
7. Remove the cupcakes from the pan and place them on a wire cooling rack to cool completely.

 

Directions for Buttercream:

1. Add the butter, vanilla extract, powdered sugar, and milk to a large mixing bowl and beat with an electric mixer until creamy, scraping down the sides of the bowl periodically with a rubber spatula to ensure all ingredients are fully incorporated.
2. Spoon the frosting into a large decorating bag that is fitted with a large star tip.
3. Swirl the frosting onto each cupcake.
4. Add the ½ cup chocolate chips to a small microwave-safe bowl and microwave in 30-second intervals until fully melted, stirring the chocolate after each interval.
5. Pour the melted chocolate into a small ziplock bag and snip a very small corner off the bag.
6. Drizzle the chocolate over the cupcakes.
7. Top each cupcake with chocolate chips and small marshmallows.
8. Store any leftover cupcakes in an airtight container for up to three days.

Are you looking for more flavorful dessert recipes to enjoy with your family? Check out more of our homemade recipes here.

About Susan Bewley

Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.