Hot Cocoa Cupcakes are the perfect treat for chilly days and cozy gatherings. Bursting with rich chocolate flavor and topped with fluffy frosting, they deliver the warm nostalgia of a classic cup of hot cocoa in a delightful cupcake form. Whether you’re hosting a winter party or simply indulging yourself, these cupcakes are sure to win hearts.

Recipe Information

Prep Time: 20 minutes
Cook Time: 18–20 minutes
Total Time: 38–40 minutes
Servings: 12
Difficulty Level: Easy

Nutrition Information

Calories per serving: 330
Protein: 3g
Carbohydrates: 45g
Fat: 15g
Fiber: 1g
Sugar: 30g
Sodium: 250mg

Why Make This Hot Cocoa Cupcakes

Hot Cocoa Cupcakes combine the joy of baking with the warmth of hot chocolate, making them a delightful treat for any occasion. Their moist texture and rich chocolate flavor can brighten up gloomy days and bring cheer to celebrations. Plus, who can resist a cute cupcake topped with fluffy frosting and mini marshmallows? These cupcakes are not only fun to make but also a hit with both kids and adults alike!

How to Make Hot Cocoa Cupcakes

Ingredients:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
2 large eggs
½ cup buttermilk
⅓ cup vegetable oil
1 teaspoon vanilla extract
½ cup hot water
1 cup unsalted butter (softened)
2 ½ cups powdered sugar
⅓ cup hot cocoa mix
3 tablespoons heavy cream
12 mini marshmallows (for topping)

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners. Having everything ready helps streamline your baking process and ensures perfectly baked goods.
Step 2: Mixing Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined. This step is crucial for ensuring that your cupcakes have a uniform texture and flavor throughout.
Step 3: Mixing Wet Ingredients

In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. This mixture adds moisture and richness to your batter, ensuring the cupcakes come out tender.
Step 4: Combining Mixtures

Gradually mix the wet ingredients into the dry ingredients, then carefully stir in the hot water. The batter will be thin but that’s okay, as this will create light, fluffy cupcakes!
Step 5: Baking

Fill each cupcake liner about two-thirds full with the batter and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as ovens can vary!
Step 6: Cooling

Allow the cupcakes to cool completely in the tray, then transfer them to a wire rack. This step is essential before frosting to prevent the frosting from melting.
Step 7: Preparing the Frosting

For the frosting, beat the softened butter in a mixing bowl until creamy and smooth. This process incorporates air into the butter, making your frosting fluffy.
Step 8: Adding Dry Ingredients

Gradually add powdered sugar and hot cocoa mix to the butter, mixing on low speed until everything is incorporated. This technique will keep the powdered sugar from puffing everywhere!
Step 9: Finishing the Frosting

Pour in the heavy cream and beat until the frosting is light and fluffy. Adjust the consistency with more cream or sugar if needed—perfect frosting should be spreadable yet hold its shape.
Step 10: Garnishing

Pipe the frosting onto the cooled cupcakes using a piping bag for a professional touch, and top each with a mini marshmallow. They not only look adorable but also give that ultimate hot cocoa feel!

How to Serve Hot Cocoa Cupcakes

Serve these delightful cupcakes at room temperature. They are perfect for winter gatherings, cozy family nights, or as a surprise treat for friends. Pair them with a warm glass of milk or a hot cocoa for the ultimate indulgence!

How to Store Hot Cocoa Cupcakes

Store your Hot Cocoa Cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, refrigerate them for up to a week. Just be sure to let them come to room temperature before serving for the best taste!

Expert Tips for Perfect Hot Cocoa Cupcakes

Ensure all your ingredients are at room temperature for the best mixing and baking results.
Avoid overmixing the batter to keep your cupcakes light and airy.
For extra chocolate flavor, consider adding chocolate chips to the batter!
Use high-quality cocoa powder for the richest flavor.
Don’t frost the cupcakes until they are completely cool to prevent the frosting from melting.

Delicious Variations

Minty Delight: Add peppermint extract to the frosting for a refreshing twist.
Nutty Chocolate: Stir in some chopped nuts, like walnuts or pecans, into the batter for added texture.
Fruity Twist: Top with fresh raspberries or strawberries along with the marshmallows for a fruity contrast.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can sour regular milk by stirring in 1/2 tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes.
Can I freeze these cupcakes?
Absolutely! You can freeze unfrosted cupcakes in an airtight container for up to three months. Just make sure they’re cooled completely first.
What other toppings can I use?
You can use crushed candy canes, chocolate shavings, or even caramel sauce to top your Hot Cocoa Cupcakes for an extra special treat.
How can I make these gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend that works well for baking.
How can I adjust the sweetness of the cupcakes?
You can reduce the amount of sugar in the cupcake batter or use dark cocoa powder, which is less sweet than regular cocoa powder.

Conclusion

Hot Cocoa Cupcakes bring together the comforting flavors of chocolate and marshmallows in a fun, festive format. They are easy to make and fun to decorate, making them perfect for any occasion. Gather your ingredients, roll up your sleeves, and treat yourself to these delicious cupcakes—you won’t regret it! Happy baking!