When winter rolls around, there’s nothing quite as comforting as a warm cup of hot chocolate. But what if you could combine that delicious, rich flavor into a treat you can enjoy with every bite? These Hot Chocolate Cupcakes are exactly that: decadent, moist chocolate cupcakes topped with a marshmallow buttercream frosting that perfectly mimics the creamy, frothy texture of a classic hot cocoa.
Each cupcake is a little indulgence, combining the best of both worlds—rich chocolate and the beloved taste of hot cocoa. Whether you’re hosting a holiday party, a birthday bash, or just want to enjoy a cozy treat on a chilly evening, these cupcakes are guaranteed to be a crowd-pleaser. They’re simple enough for any occasion but special enough to make a statement on your dessert table.
The cupcakes themselves are tender and fluffy with a deep chocolate flavor, made from a perfect balance of cocoa powder and chocolate chips. The real magic, however, is in the frosting. Inspired by marshmallow fluff, this buttercream is both sweet and light, creating a topping that’s reminiscent of the best marshmallowy hot chocolate experiences.
As an extra treat, the cupcakes are topped with mini marshmallows, adding a pop of sweetness and a fun texture contrast. These cupcakes aren’t just visually appealing—they taste just as good as they look.
Perfect for any occasion, these Hot Chocolate Cupcakes are easy to make and sure to impress. From the first bite to the last, they offer the comforting taste of hot cocoa, wrapped in the form of a perfectly baked cupcake. They also make fantastic gifts when packed in cute holiday boxes, or a delicious addition to any winter-themed dessert platter.
Servings: 12 cupcakes
Time:
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Prep Time: 20 minutes
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Cook Time: 18-20 minutes
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Total Time: 40-45 minutes
Ingredients:
For the cupcakes:
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1 1/2 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup whole milk
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1/2 cup boiling water
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1/4 cup mini chocolate chips (optional)
For the frosting:
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1/2 cup unsalted butter, softened
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1/2 cup marshmallow fluff
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2 cups powdered sugar
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1 teaspoon vanilla extract
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1-2 tablespoons heavy cream (or more for desired consistency)
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Mini marshmallows, for topping
Instructions:
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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
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Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
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Once the batter is smooth, pour in the boiling water, stirring until combined. The batter will be thin.
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If desired, fold in mini chocolate chips for added texture and chocolate flavor.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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While the cupcakes cool, make the frosting. Beat together softened butter and marshmallow fluff until light and fluffy.
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Gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition.
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Add vanilla extract and 1 tablespoon heavy cream, continuing to beat until the frosting is smooth and spreadable. Add more cream if needed.
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Once the cupcakes have cooled completely, spread the frosting generously on top.
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Top with mini marshmallows for a festive touch.
Tips:
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Be sure to use high-quality cocoa powder for the best chocolate flavor.
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Don’t overmix the batter—mix just until the ingredients are incorporated.
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For extra chocolatey goodness, you can drizzle melted chocolate on top before adding the marshmallows.
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These cupcakes can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
Why You’ll Love This Recipe:
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Combines the warmth of hot chocolate with the joy of cupcakes
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Rich chocolate flavor and marshmallowy sweetness
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Easy to make and perfect for any occasion
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Great for holiday parties, gift-giving, or just a cozy treat at home
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Kid-friendly and fun to decorate with toppings
Summary: These Hot Chocolate Cupcakes are the perfect dessert for anyone who loves the comforting flavors of hot cocoa. Soft and rich chocolate cupcakes topped with a marshmallow buttercream frosting and mini marshmallows create the perfect winter treat. They’re easy to make, fun to decorate, and sure to bring smiles to everyone’s faces.
