Hot Chocolate Cupcakes

Why You’ll Love This Recipe

• Comforting flavor that tastes like hot chocolate in cupcake form
• Moist and tender texture that’s easy to achieve
• A fun twist for parties, holidays, or anytime you crave chocolate

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cupcakes

1 ¼ cups all‑purpose flour
1 cup granulated sugar
½ cup cocoa powder
¼ cup hot chocolate mix
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
½ cup hot coffee (or hot water as a substitute)
Mini marshmallows or dehydrated marshmallows for topping

Marshmallow Frosting

3 egg whites
¾ cup granulated sugar
¼ teaspoon cream of tartar
⅛ teaspoon salt
1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (177°C) and line muffin tins with liners.

2. In one bowl, combine the flour, sugar, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt.

3. In a second bowl, mix together the milk, oil, egg, and vanilla.

4. Slowly add the wet ingredients to the dry, stirring until just combined.

5. Stir in the hot coffee until the batter is smooth.

6. Divide batter into the prepared liners, filling each about two‑thirds full.

7. Bake for 16‑18 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow cupcakes to cool in the pan for a few minutes, then transfer to a rack to cool completely.

9. To make the frosting, whisk egg whites, sugar, cream of tartar, and salt over a pot of simmering water until the sugar dissolves and the mixture reaches 160°F (71°C) or feels warm when touched.

10. Beat the mixture on high until stiff, shiny peaks form, then mix in vanilla.

11. Frost cooled cupcakes and finish with mini marshmallows on top.

Servings and timing

• Makes about 14 cupcakes
• Prep time: ~15 minutes
• Bake time: ~16‑18 minutes
• Total time: ~31 minutes

Variations

• Add chocolate chips to the batter for extra richness
• Fill the center of each cupcake with marshmallow fluff or ganache
• Use peppermint hot chocolate mix for a seasonal minty twist
• Swap the marshmallow frosting for whipped cream or chocolate buttercream
• Top with crushed peppermint candies or shaved chocolate for added texture

Storage/Reheating

• Store frosted cupcakes in the refrigerator for up to 2–3 days in an airtight container
• Allow refrigerated cupcakes to come to room temperature before serving for best texture
• Unfrosted cupcake bases can be frozen for up to 1 month; thaw before frosting

FAQs

What can I use instead of hot coffee?

You can substitute hot water if you prefer not to use coffee; it will still enhance the chocolate flavor.

Can I use a different frosting?

Yes — buttercream or cream cheese frosting are tasty alternatives.

How do I know when the cupcakes are done?

They are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I make these gluten‑free?

Yes — substitute all‑purpose flour with a gluten‑free blend and adjust liquid as needed.

Can I freeze the frosted cupcakes?

It’s best to freeze the unfrosted cupcakes, then thaw and frost later.

How long do they last at room temperature?

Frosted cupcakes can sit at room temperature for a few hours but should be refrigerated for longer storage.

Can I make these ahead for a party?

Yes — bake in advance and freeze or refrigerate unfrosted, then frost before serving.

Can I add fillings?

Yes — add chocolate ganache or marshmallow cream filling for extra indulgence.

What kind of hot chocolate mix should I use?

Any sweetened mix works; choose your favorite flavor for best results.

Can kids help make these?

Yes — with adult supervision, children can help mix and decorate the cupcakes.

Conclusion

These hot chocolate cupcakes bring all the nostalgic flavors of a winter favorite into a delicious, easy-to-make dessert. Perfect for parties, cozy nights in, or just because, they’ll quickly become a go-to treat in your recipe collection.