This Hot Chocolate Cupcakes Recipe is the ultimate in easy desserts for winter. Moist chocolate cupcakes are topped with a fluffy marshmallow frosting, mini marshmallows, and chocolate chips for that classic hot cocoa feel.
These cupcakes are perfect for a winter party or an after-school treat. The entire family will love them because they are easy to make and delicious!
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These hot cocoa treats look great and taste even better, so you can make them for holiday parties, bake sales, or just to satisfy your sweet tooth on a chilly day.
Hot Cocoa Cupcakes
If you love hot chocolate, this recipe is for you. It has all the yummy flavors you have come to expect from that classic winter beverage. These cupcakes are great for winter gatherings or just when you want something special to enjoy at home.
You'll love how you don’t need fancy equipment or hard-to-find ingredients to make these cupcakes. Plus, the adorable topping with marshmallows and chocolate chips makes it fun for kids to help make.
Ingredients For Hot Chocolate Cupcakes Recipe
- Butter: Keeps the cupcakes soft and is also used to make the frosting.
- Sugar: Sweetens the cupcakes.
- Vanilla: Adds warmth to both the cupcakes and frosting.
- Egg whites: Make the cupcakes light and fluffy.
- Baking powder: Helps the cupcakes rise evenly.
- Flour: Provides structure for cupcakes.
- Hot cocoa powder: Brings the classic flavor of hot chocolate to the cupcake batter.
- Milk: Adds moisture.
- Marshmallow cream: Gives the frosting a light and fluffy texture.
- Powdered sugar: Sweetens the frosting without making it too dense.
- Salt: To balance the sweetness of the frosting.
Cupcake Recipes
Craving something sweet? These cupcake recipes are super fun and easy to make! They are great for any occasion and simple to prepare. Whether you want something to bake with the kids or want a treat for a party, you’ll love these tasty cupcakes!
How to Make Hot Chocolate Cupcakes Recipe
Preheat your oven and line a muffin tin with cupcake liners. Cream the butter, sugar, and vanilla until smooth, then mix in the egg whites one at a time, scraping the bowl frequently.
Add the dry ingredients gradually, alternating with milk to create a smooth, lump-free batter. Divide the batter evenly among the cupcake liners, filling each about halfway.
Bake until the cupcakes are set and a toothpick comes out clean. Let them cool completely before frosting.
For the frosting, beat the butter with vanilla, salt, and part of the powdered sugar. Add the marshmallow cream and mix until smooth. Finish with the remaining sugar and milk, whipping until light and fluffy.
Pipe the frosting onto the cooled cupcakes and garnish with mini marshmallows and chocolate chips.
Tips for Making Hot Cocoa Cupcake Recipe
Tip 1: Let the cupcakes cool completely before you frost them, or the frosting will melt.
Tip 2: Take care not to overfill the liners. Filling them only halfway prevents the batter from spilling over the edges.
Tip 3: If the frosting is too soft, chill it in the fridge for 10 minutes before piping it onto the cupcakes.
FAQS For Hot Chocolate Cupcakes With Marshmallow Frosting
Store these cupcakes in an airtight container in the refrigerator for up to three days. For the best flavor and texture, let them come to room temperature before you serve them.
Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Don't frost them until the day you plan to serve them.
Marshmallow frosting really complements the hot chocolate flavor, but you can use chocolate buttercream, whipped cream, or even cream cheese frosting if you prefer.
Recipes Made With Marshmallows
If you’re a fan of marshmallows, you’re in for a treat! From gooey desserts to fun snacks, there are so many fun ways to use them when cooking. Check out some of our favorite marshmallow-filled ideas below:
- Marshmallow Fluff Fruit Dip with Cream Cheese
- Marshmallow Fruit Salad
- Pumpkin Whoopie Pies with Marshmallow Cream Filling
- Marshmallow Fluff
Cupcake Kitchen Tools
To make these cupcakes, you’ll need a stand or hand mixer for perfectly blended batter and a muffin tin with liners. Measuring bowls and cups are also essential. If you’re missing any of these items, you can easily find many options on Amazon.
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Blue Velvet
BRONYPRO Silicone Muffin Pan with Metal Frame, Egg Bite Molds for Baking, Cupcake Pans 12 Regular Size, Muffin Tins Easy to Pop Nonstick Non Toxic Bakeware for Oven,BlueNordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup200pcs White Standard Cupcake Liners for Baking Cup, No Smell, Grease-proof Muffin Liners, Standard Size Cupcake Cups for Party, Wedding, BirthdayMetahom Ceramic Mixing Bowls for Kitchen, Colorful Nesting Bowls, Large Serving Bowls for Prepping, Baking, Mixing, Salad, Microwave Dishwasher Safe, 3.7/2.3/1.4 Qt, Set of 3Rose Gold Stainless Steel Handle Measuring Cups and Spoons Set, 8 Piece Stackable Accurate Tablespoon for Measuring Dry and Liquid Ingredients Small Teaspoon with Plastic Head (Pink)
This Hot Chocolate Cupcakes Recipe is an easy way to bring the warmth of hot cocoa into a dessert. Enjoy these while sitting by a fire on a cold winter's day.
Hot Cocoa Recipes
📖 Recipe
Hot Chocolate Cupcakes Recipe
Video
Ingredients
Cupcakes
- ¾ cup unsalted butter softened
- 1 ¾ cups sugar
- 1 teaspoon vanilla extract
- 6 egg whites
- 4 teaspoons baking powder
- 2 ¼ cups flour
- ¾ cup hot cocoa powder can use the kind found in envelopes of a hot chocolate mix.
- 1 cup milk
Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 7 oz marshmallow cream
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F and line two standard muffin tins with cupcake liners.
- In a stand mixer, cream the butter, sugar, and vanilla together until smooth.
- Add the egg whites one at a time, mixing well after each addition. Scrape the bowl as needed.
- Mix in the flour, hot cocoa powder, and baking powder until just combined. Gradually add the milk and mix until the batter is smooth.
- Divide the batter evenly between the cupcake liners, filling each about halfway.
- Bake for 14-16 minutes, or until the edges are slightly golden and a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- To make the frosting, cream the butter, salt, vanilla, and half the powdered sugar on low speed in a stand mixer until combined. Increase speed and mix until smooth.
- Add the marshmallow cream and mix until fully incorporated. Scrape the sides of the bowl as needed.
- Mix in the remaining powdered sugar and milk, starting on low speed and increasing to whip the frosting until light and fluffy.
- Transfer frosting to a piping bag fitted with a large star tip. Pipe swirls onto the cooled cupcakes.
- Garnish with mini marshmallows and chocolate chips, if desired.
Notes
- Make sure the cupcakes are fully cooled before frosting, or you’ll end up with a melty mess.
- Don’t overfill the liners - halfway is perfect to keep the batter from spilling over.
- If your frosting feels too soft, pop it in the fridge for 10 minutes to firm up before piping.
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