Hot Chocolate Cupcakes

These Hot Chocolate Cupcakes are moist, decadent and topped with fluffy marshmallow frosting and hot cocoa whipped cream. The best part is they look and taste like everyone’s favorite hot cocoa! The perfect treat for a holiday party!

Looking for more hot chocolate inspired treats? You’ll love my Crockpot Hot Chocolate, Peppermint Hot Chocolate Cake and Hot Cocoa Fudge!

Hot Chocolate Cupcakes Recipe

Hot chocolate has always been my go-to winter drink, so naturally, I like to find ways to use it in treats like my Hot Cocoa Fudge or this Hot Chocolate Cupcake recipe! These cupcakes are seriously everything I love about cozy winter nights wrapped up in a dessert.

The rich, moist cupcake has an intense chocolate flavor that balances perfectly with the fluffy marshmallow frosting. A bite of these stunning cupcakes will take you straight back to sipping a mug of my Crockpot Hot Chocolate by the fireplace. And if you’re anything like me, you’ll want to top them with a little hot chocolate whipped cream and a sprinkle of dehydrated marshmallows for that extra touch of nostalgia!

The best part about these? They’re so easy to make, yet they feel like something special you’d want to make for a holiday party or a snow day. Plus, the smell of these baking in the oven makes your home feel that much more cozy! Whether you’re baking for a crowd or just want to treat yourself, these cupcakes are the perfect excuse to curl up, relax, and savor a little chocolatey bliss.

Get creative with the toppings! Instead of using mini marshmallows, you could top the cupcakes with crushed candy canes, colorful sprinkles, or even chocolate shavings!

Why You’ll Love This Recipe

• Comfort in Every Bite: These cupcakes transform hot chocolate’s cozy, nostalgic flavors into cupcake form. They’re the perfect treat for a chilly day!
• Perfect for Any Occasion: Make them for a holiday party, a cozy family dinner, or just because you are craving a sweet treat.
• Incredibly Moist and Fluffy: Thanks to a few key ingredients, these cupcakes stay wonderfully moist and soft, even after a day or two. You won’t have to worry about them drying out!

How to Make Hot Chocolate Cupcakes

Making these hot chocolate cupcakes is a breeze and so much fun too! The batter comes together quickly with pantry staples and two special ingredients – sour cream and buttermilk – that make the cupcakes wonderfully moist but still light and fluffy!

Once they’re baked to perfection, the real magic happens with the marshmallow frosting. It’s light, sweet, and tastes just like the marshmallows sprinkled on top of your favorite cup of cocoa! Top it all off with hot cocoa whipped cream and dehydrated marshmallows to create a delicious dessert that’s as comforting as it is indulgent! As always, you can find the complete, printable recipe in the recipe card at the end of this post.

For the Chocolate Cupcakes

1. Combine all purpose flour, Dutch-process cocoa powder, hot cocoa mix powder, baking powder, baking soda and salt in a large mixing bowl.
2. Whisk together until combined.
3. Cream the butter and sugar together until light and fluffy.
4. Add eggs, egg yolks and vanilla extract and beat until well combined.
5. Mix in sour cream and buttermilk.
6. Add in the dry ingredients to the wet ingredients.
7. Mix until just combined.
8. Fill cupcake liners about ⅔ full of batter and bake for about 17 to 19 minutes at 350°F.
9. Let cool for about 5 minutes in cupcake pan before transferring to a wire rack to cool completely.

For the Marshmallow Frosting

1. Combine butter and marshmallow fluff in a large bowl or the bowl of your stand mixer.
2. Beat together until smooth and creamy.
3. Add the powdered sugar and mix till combined.
4. Add the vanilla extract and heavy cream and mix again.
5. Mix for at least 5 minutes to get the frosting extra fluffy and creamy.

For the Hot Chocolate Whipped Cream

6. Combine heavy cream, powdered sugar, and cocoa powder in a large bowl.
7. Beat until stiff peaks form.
8. Transfer marshmallow frosting to a piping bag with a large open circle tip and pipe the frosting on each cupcake.
9. Transfer hot cocoa whipped cream to a piping bag fitted with a large star tip and swirl a little dab on top of the marshmallow frosting. Sprinkle a few mini dehydrated marshmallows on top, if desired.

Storage Information

Make Ahead: These cupcakes are best enjoyed the day they are made. If you need to make ahead, I would recommend not piping the whipped cream on top until just before serving. Whipped cream will wilt if not stabilized with gelatin, which in this recipe it is not. 

Refrigerator: Frosted cupcakes should be stored in an airtight container in the fridge for up to 3 days. If cupcakes are unfrosted, they can be stored at room temperature in an airtight container for up to 2 days.

Freezing: Wrap each unfrosted cupcake individually in plastic wrap, place them in a freezer-safe zip-top bag or airtight container, and freeze for up to 3 months. To thaw, place the cupcakes in the refrigerator overnight or leave at room temperature for a few hours. Frost and serve.

Do I have to use Dutch-process cocoa powder?

Dutch-process cocoa powder has a smoother, rich chocolate flavor with less acidity than unsweetened cocoa powder. That being said, this recipe has been tested with unsweetened cocoa powder and the results are still fantastic. The Dutch-process does make the cupcakes a deeper, darker color as well.

Can I use a liquid hot chocolate mix?

You need to use a dry kind. I have not experimented using a wet hot chocolate mix and don’t think it would work. 

How do I prevent my cupcakes from sinking in the middle?

Ensure your leavening agents (baking powder/soda) are fresh and not expired. Don’t over mix the batter, as this can cause excess air to form and collapse during baking. Avoid opening the oven door frequently while baking, as sudden drops in temperature can cause sinking.

Can I use a different frosting besides marshmallow?

Yes, you can get creative with frosting! Buttercream, cream cheese frosting, whipped cream, or even caramel or mocha frosting would complement hot chocolate cupcakes nicely.

Variations to Try

• Add crushed peppermint candies or peppermint extract (half a teaspoon) to the batter. Top with crushed candy canes for garnish.
• To intensify the chocolate flavor, add a shot of espresso or 1 tablespoon instant coffee granules. Top with a drizzle of chocolate ganache.
• Add a pinch of cinnamon and a dash of cayenne pepper to the batter for spicy Mexican Hot Chocolate vibes. Top with cinnamon-spiced whipped cream and a dusting of cocoa powder.
• Before baking, add a swirl of caramel sauce to each cupcake. Top with a drizzle of caramel and a sprinkle of sea salt.
• Add a scoop of marshmallow fluff into the center of each cupcake after baking.
• Add chocolate chips or chunks to the batter for extra chocolaty goodness. Top with mini chocolate chips or a dusting of cocoa powder.
• Add melted white chocolate to the batter. Top with shaved white chocolate or sprinkles.

Trish’s Tips

• Make sure your eggs, butter, buttermilk, and sour cream are at room temperature before starting. This helps create a smooth batter and ensures more even baking.
• Fill the cupcake liners about 2/3 full. Overfilling can cause the cupcakes to overflow, while underfilling can result in flat cupcakes.
• Frosting warm cupcakes can cause the frosting to melt and slide off. Be patient and allow the cupcakes to cool entirely on a wire rack before decorating.

More Treats to Try This Holiday Season

1. Snow Day Snack Mix
2. Christmas Crack
3. Divinity
4. Grinch Cookies
5. Peppermint Mocha Fudge