Hot Chocolate Cupcakes bring the beloved winter beverage to dessert form, combining moist chocolate cupcakes with a rich cocoa flavor and a fluffy marshmallow-inspired topping. These cupcakes are everything you love about a steaming mug of hot cocoa—warm, comforting, and deeply chocolatey—now in portable, bakery-style form. They’re ideal for winter parties, holiday gatherings, or any time you’re in the mood for something sweet and cozy. What makes these cupcakes so special is the nostalgic experience they deliver with every bite. From the fudgy base to the creamy whipped topping, each element is carefully crafted to echo the flavors of a classic hot chocolate. Finish them off with mini marshmallows, a drizzle of chocolate sauce, or even a dusting of cocoa powder for that café-style touch.
What Makes This Recipe Special?
Hot Chocolate Cupcakes aren’t just your average chocolate cupcake. These are infused with real cocoa and often include melted chocolate in the batter for added depth. The frosting resembles whipped cream or marshmallow fluff, giving that authentic hot chocolate finish. They’re fun to decorate and even more fun to eat, making them a favorite for kids and adults alike.
Cooking Time
- Prep Time: 20 minutes
- Bake Time: 18–20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup hot water
- ¼ cup melted semisweet chocolate or chocolate chips
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Mini marshmallows or marshmallow bits (for garnish)
- Optional: Chocolate sauce or shaved chocolate for topping
Instructions
1. Make the Cupcake Batter
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream. Stir in the melted chocolate and hot water until combined.
2. Bake the Cupcakes
Gradually add the dry ingredients to the wet mixture. Stir until smooth but do not overmix. Divide the batter evenly among the cupcake liners, filling about ¾ full. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
3. Prepare the Topping
In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe the whipped topping onto each cooled cupcake.
4. Decorate and Serve
Garnish with mini marshmallows, a drizzle of chocolate sauce, or a sprinkle of shaved chocolate. Serve immediately or store chilled.
Variations
- Spiced Version: Add a pinch of cinnamon or cayenne to the batter for a Mexican hot chocolate twist.
- Peppermint Flair: Mix crushed peppermint candies into the frosting or sprinkle on top.
- Mocha Cupcakes: Substitute hot water with hot brewed coffee for a coffee-chocolate combo.
- Frosting Swap: Use marshmallow fluff or Swiss meringue instead of whipped cream.
- Filled Center: Hollow out the center and add marshmallow crème or ganache for a surprise.
Equipment You’ll Need
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Whisk
- Piping bag (optional)
Nutritional Information (Per Cupcake with Frosting)
- Calories: ~280
- Carbs: 28g
- Fat: 17g
- Protein: 3g
- Sugar: 19g
Values may vary depending on toppings and ingredients used.
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cupcakes without frosting for up to 2 months. Thaw and frost before serving.
- Make Ahead: Bake the cupcakes a day in advance and prepare the topping fresh before serving.
My Cooking Experience
With over 4 years in the kitchen, I’ve made plenty of cupcakes, but Hot Chocolate Cupcakes stand out for their comforting flavor and versatility. I especially enjoy serving these during winter gatherings—they’re always a conversation starter. I’ve tried different toppings and even added marshmallow crème centers, and the result is always a cozy, crowd-pleasing dessert.
Conclusion
Hot Chocolate Cupcakes are the ultimate winter-inspired dessert—rich, fluffy, and full of nostalgic flavor. With their decadent chocolate base and creamy topping, they offer everything you love about a warm cup of cocoa in one perfect bite. Whether for a special occasion or a casual night in, these cupcakes are sure to warm hearts and satisfy cravings.
Hot Chocolate Cupcakes
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream. Stir in the melted chocolate and hot water until combined.
- Gradually add the dry ingredients to the wet mixture. Stir until smooth but do not overmix. Divide the batter evenly among the cupcake liners, filling about ¾ full. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe the whipped topping onto each cooled cupcake.
- Garnish with mini marshmallows, a drizzle of chocolate sauce, or a sprinkle of shaved chocolate. Serve immediately or store chilled.
Notes
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cupcakes without frosting for up to 2 months. Thaw and frost before serving.
- Make Ahead: Bake the cupcakes a day in advance and prepare the topping fresh before serving.
