Hot Cocoa Cupcakes Recipe

Introduction

These Ultimate Hot Cocoa Cupcakes are so easy to make and capture the cozy essence of a warm mug of cocoa in dessert form. Moist chocolate cupcakes are topped with a fluffy marshmallow frosting, creating a delightful treat perfect for chilly days. For more chocolatey inspiration, try the Marshmallow-Surprise Hot Cocoa Cookies Recipe or the Easy Smores Poke Cake Recipe.

Ingredients

These rich, chocolatey cupcakes capture the cozy warmth of hot cocoa in every moist bite, with a fluffy cocoa buttercream that melts in your mouth like your favorite winter drink.

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup hot coffee
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 2 large eggs
• 1 large egg yolk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 cup mini marshmallows (for topping)
• For the cocoa buttercream frosting: 1/2 cup unsalted butter
• For the cocoa buttercream frosting: 2 1/2 cups powdered sugar
• For the cocoa buttercream frosting: 1/4 cup unsweetened cocoa powder
• For the cocoa buttercream frosting: 1/4 cup heavy cream
• For the cocoa buttercream frosting: 1 teaspoon vanilla extract

Timing

Prep Time	20 minutes
Cook Time	18 minutes
Total Time	38 minutes

Context: These Hot Cocoa Cupcakes come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.

Tip: For easy release, lightly spray the liners with non-stick cooking spray.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.

Ensure the cocoa powder is lump-free for a smooth Hot Cocoa Cupcakes batter.

Step 3 — Mix Wet Ingredients

In a separate large bowl, combine 1 cup warm water, ⅓ cup vegetable oil, 1 tablespoon white vinegar, and 1 teaspoon vanilla extract.

Whisk until the mixture is fully emulsified and uniform.

Step 4 — Combine Batter

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

A few small lumps are okay; overmixing can lead to dense cupcakes.

Step 5 — Fill and Add Marshmallows

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Press 3-4 mini marshmallows into the center of each cupcake.

The marshmallows will melt slightly during baking, creating a gooey hot cocoa center.

Step 6 — Bake to Perfection

Bake for 18–22 minutes, or until a toothpick inserted into the cake part (not the marshmallow center) comes out clean.

The cupcakes should spring back lightly when touched and pull away slightly from the liners.

Step 7 — Cool Completely

Let the Hot Cocoa Cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Cooling prevents the frosting from melting and ensures a clean finish.

Step 8 — Prepare Frosting

While cupcakes cool, beat ½ cup softened unsalted butter with 2 cups powdered sugar, ⅓ cup cocoa powder, and 2–3 tablespoons milk until light and fluffy.

Adjust milk as needed for a spreadable, pipeable consistency.

Step 9 — Frost and Garnish

Frost the cooled cupcakes with the chocolate buttercream. Top with a sprinkle of cocoa powder and a few mini marshmallows for the full hot cocoa effect.

Serve immediately or store in an airtight container for up to 3 days.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	15g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder for flour — Use vanilla or chocolate protein powder to replace half the flour, adding richness while boosting protein content.
• Almond flour for all-purpose flour — Creates a moist, nutty crumb and lowers the carbohydrate count significantly.
• Coconut sugar for granulated sugar — Provides a caramel-like flavor with a lower glycemic index than regular sugar.
• Unsweetened applesauce for oil — Reduces fat content while keeping the Hot Cocoa Cupcakes wonderfully moist.
• Oat flour for wheat flour — Offers a gluten-free alternative with a mild, wholesome flavor that pairs well with cocoa.
• Almond milk for dairy milk — A simple dairy-free swap that maintains the liquid content without altering the chocolatey taste.
• Reduced-sodium baking powder — Lowers the overall sodium content without affecting the rise of your cupcakes.
• Greek yogurt for sour cream — Adds protein and tanginess while reducing fat, complementing the hot cocoa flavor.

Serving Suggestions

• Pair with a steaming mug of coffee or hot chocolate for the ultimate cozy experience.
• Perfect for holiday parties, winter birthdays, or as a festive bake sale treat.
• Serve alongside a scoop of vanilla bean ice cream for a delicious hot-and-cold contrast.
• Arrange on a tiered stand for an elegant dessert table display at gatherings.
• Garnish each Hot Cocoa Cupcake with a mini marshmallow and a light dusting of cocoa powder.
• Package individually in clear cellophane bags tied with ribbon for charming edible gifts.

These Hot Cocoa Cupcakes are wonderfully versatile, fitting for both casual family nights and special seasonal celebrations.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and milk to room temperature for a smoother, more voluminous batter.
• Mistake: Overmixing the cupcake batter. Fix: Mix just until ingredients are combined to avoid developing too much gluten and creating tough cupcakes.
• Mistake: Substituting hot cocoa mix for unsweetened cocoa powder. Fix: Use unsweetened cocoa powder for a rich chocolate flavor and control the sugar separately.
• Mistake: Overfilling the cupcake liners. Fix: Fill liners only 2/3 full to give the Hot Cocoa Cupcakes room to rise without spilling over.
• Mistake: Opening the oven door too early. Fix: Keep the oven door closed for at least the first 15 minutes to prevent the cupcakes from collapsing.
• Mistake: Not properly testing for doneness. Fix: Insert a toothpick into the center of a cupcake; it should come out with a few moist crumbs attached, not wet batter.
• Mistake: Frosting warm cupcakes. Fix: Allow the Hot Cocoa Cupcakes to cool completely on a wire rack so the frosting doesn’t melt and slide off.
• Mistake: Using a low-quality marshmallow for topping. Fix: Use fresh, high-quality marshmallows for the best flavor and a perfect toasted finish.
• Mistake: Storing cupcakes in an airtight container while still warm. Fix: Let cupcakes cool fully before storing to prevent condensation that makes them soggy.

Storing Tips

• Fridge: Store Hot Cocoa Cupcakes in an airtight container for up to 5 days.
• Freezer: Wrap individual Hot Cocoa Cupcakes tightly in plastic wrap and freeze in a freezer-safe bag for up to 3 months.
• Reheat: Warm refrigerated Hot Cocoa Cupcakes in the microwave for 10–15 seconds until they reach a safe serving temperature of 165°F.

Always allow frozen Hot Cocoa Cupcakes to thaw in the refrigerator overnight before reheating for best texture and food safety.

Conclusion

These Hot Cocoa Cupcakes are the perfect cozy treat for chocolate lovers. I hope you enjoy baking them as much as we do! For another delicious cocoa creation, try our Marshmallow-Surprise Hot Cocoa Cookies Recipe. Don’t forget to leave a comment with your results and subscribe for more sweet recipes!

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FAQs

Can I make these Hot Cocoa Cupcakes ahead of time?

Yes, you can bake these Hot Cocoa Cupcakes a day in advance. Store them in an airtight container at room temperature. Frost them just before serving for the best texture.

What is the best way to get a moist cupcake?

For moist Hot Cocoa Cupcakes, do not overmix the batter and use ingredients like buttermilk or sour cream. Be sure to measure your flour correctly and avoid overbaking to keep them tender.

Can I use a different type of cocoa powder?

You can use natural or Dutch-process cocoa in these Hot Cocoa Cupcakes, but it may slightly alter the flavor and color. For the classic hot cocoa taste, we recommend using a high-quality unsweetened cocoa powder.