Name: Hot Cocoa Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/2 cup milk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup hot water; 1/2 cup unsalted butter (softened); 1 3/4 cups powdered sugar; 1/3 cup unsweetened cocoa powder; 2 to 3 tablespoons heavy cream; Mini marshmallows for topping

Craving a wintery treat that tastes like your favorite mug of hot cocoa? These Hot Cocoa Cupcakes are the coziest dessert you’ll bake this season. With a rich chocolate base, whipped cocoa frosting, and a cute marshmallow topper, they bring the nostalgic warmth of hot chocolate into a fun, handheld form.

Perfect for holiday gatherings, snow days, or anytime you need a little sweet comfort, these cupcakes are deeply chocolatey with a hint of creaminess in every bite. They look adorable on a dessert table and taste just as magical as they look.

Preparation Phase & Tools to Use

To make Hot Cocoa Cupcakes come out beautifully every time, having the right kitchen tools can make all the difference:

Electric Mixer or Stand Mixer: Essential for achieving a fluffy batter and perfectly whipped frosting. Manual mixing won’t give you the same light, airy texture.
Cupcake Liners and Muffin Tin: Keep your cupcakes uniform in size and prevent sticking. A standard 12-cup muffin tin works great.
Cookie Scoop: This helps evenly portion out the cupcake batter for consistent baking and visual appeal.
Cooling Rack: Necessary to let the cupcakes cool without becoming soggy underneath.
Piping Bag with Star Tip: For swirling on that stunning hot cocoa frosting. The decorative effect adds a professional touch that makes these cupcakes stand out.

Investing in the right tools streamlines your baking process and elevates the final presentation of your cupcakes.

Ingredients for the Hot Cocoa Cupcakes

All-Purpose Flour: The structural base for your cupcakes. It provides a soft but stable crumb.
Granulated Sugar: Adds sweetness and contributes to moisture.
Cocoa Powder: The star of the show! Use unsweetened cocoa for a rich chocolate flavor.
Baking Soda & Baking Powder: Leavening agents that help the cupcakes rise to fluffy perfection.
Salt: Just a pinch enhances all the flavors.
Eggs: Bind everything together and add richness.
Milk: Brings moisture and balances the cocoa.
Vegetable Oil: Makes the crumb moist and tender.
Vanilla Extract: Adds depth and warmth.
Hot Water: Intensifies the cocoa flavor and ensures a smooth batter.

For the frosting:

Unsalted Butter: Creamy base for your frosting.
Powdered Sugar: Sweetens and thickens the frosting.
Cocoa Powder: For a chocolaty, cocoa-inspired swirl.
Heavy Cream: Helps you whip the frosting into a light, spreadable texture.
Mini Marshmallows: The adorable topper that gives these cupcakes their hot cocoa identity.

How To Make the Hot Cocoa Cupcakes

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 2: Combine the Wet Ingredients

In a separate bowl, beat the eggs, then add milk, oil, and vanilla extract. Mix until smooth.

Step 3: Create the Batter

Gradually add the wet ingredients to the dry mix. Once mostly combined, pour in the hot water and mix on low until smooth. The batter will be thin — that’s normal!

Step 4: Fill and Bake

Line your muffin tin with cupcake liners. Fill each liner about 2/3 full with batter using a cookie scoop. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick comes out clean.

Step 5: Cool Completely

Let the cupcakes cool in the tin for 5 minutes, then transfer them to a cooling rack until fully cooled.

Step 6: Frost and Garnish

Using a piping bag with a star tip, frost each cupcake with your cocoa frosting. Finish by placing a mini marshmallow on top of each for that perfect hot cocoa touch.

How to Serve and Store These Cupcakes

Hot Cocoa Cupcakes are best served at room temperature, allowing the frosting to soften slightly and mimic the creaminess of hot chocolate. Pair them with an actual cup of cocoa for the ultimate winter indulgence.

To store, keep them in an airtight container at room temperature for up to 2 days. If you need longer storage, refrigerate them for up to 5 days (bring them to room temperature before serving). You can also freeze unfrosted cupcakes for up to 2 months.

Frequently Asked Questions

How do I make the frosting extra fluffy?

Whip the butter first for several minutes before adding the sugar and cocoa. Then slowly add heavy cream while whipping until light and airy.

Can I use store-bought frosting?

You can, but homemade cocoa frosting really enhances the hot cocoa flavor and texture.

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for great results.

Do these cupcakes taste like actual hot cocoa?

Yes! Thanks to cocoa powder, a touch of cream in the frosting, and marshmallow topping, they mimic hot cocoa beautifully.

What other toppings can I use?

Try crushed peppermint, chocolate curls, or even a drizzle of chocolate syrup.

Want More Chocolate Dessert Ideas?

You might also love the Chocolate Peanut Butter Dream Bars for an easy no-bake option, or the Decadent Chocolate S’mores Cupcakes if you want another cocoa-rich bake.

Looking for a cozy pie alternative? Check out my Indulgent Chocolate Chess Pie, or if you’re craving something fruity and soft, the Moist Apple Crumble Coffee Cake adds warmth to any dessert spread.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you use extra marshmallows? Did you swirl the frosting differently? Leave a comment below. I’m always curious how others bake it.

For more delicious cupcake and dessert inspiration, follow along on my Pinterest board: LadyPlate on Pinterest.