Hot Chocolate Cupcakes
This post may contain affiliate links. Please read my disclosure policy.
Hot Chocolate Cupcakes are rich, chocolaty, and delicious with a glorious marshmallow buttercream on top! It is the perfect recipe to warm you up this winter! Ooey and gooey with every bite, hot cocoa cupcakes are sure to be a new favorite!
Hot Chocolate Cupcakes
What’s better than a cozy cup of cocoa? A sweet treat with all the same flavors, of course!!
You’ll especially love this hot chocolate cupcake recipe if you’re all about the marshmallow topping.
Not only is there a melted marshmallow inside each hot chocolate cupcake, but the frosting on top is flavored with marshmallow creme. YUM!
Chocolate and ‘mallows go so well together, I’ve even used the combo for homemade fudge and frosted brownies.
And if you’re stuck craving a cup on a hot summer day, try this frozen hot chocolate instead!
Ingredient Notes and Substitutions
- Flour – Regular all-purpose flour is perfect for this hot cocoa cupcake recipe. You can also use your favorite cup-for-cup GF blend.
- Cocoa Powder – Dutch-processed cocoa will give you a smoother, deep chocolatey flavor without any bitter aftertaste — just like a cup of cocoa!
That said, you can substitute natural cocoa if that’s what you have on hand since this recipe includes both baking soda and powder. - Baking Soda & Baking Powder – You need both to give these hot chocolate cupcakes enough lift and help them rise properly in the oven.
- Sugar – Use both granulated and light brown sugar to add a hint of caramel flavor, which complements the cocoa nicely, and ensure these come out extra moist.
- Marshmallows – You’ll need regular marshmallows for the center of your hot cocoa cupcakes, plus marshmallow creme to make the frosting.
I like to use the large marshmallows, but you can use multiple small ones if you have that on hand! - Almond Extract – I find that this helps balance the sweetness, but feel free to use vanilla extract instead.
Tips and Tricks to Make Perfect Hot Cocoa Cupcakes
- Use a reverse creaming method.
This means instead of creaming the wet ingredients and then adding the dry, you whisk together the dry ingredients before mixing in the wet.
When the oil (fat) coats the flour first, it limits the development of gluten and results in a much more tender cake.
This also helps your hot chocolate cupcakes rise more evenly and prevents them from collapsing when they come out of the oven. A little baking science for you!
- Bloom your cocoa for a more intense flavor.
All this means is dissolving the powder in a little liquid first. Hot water or milk works just fine, but brewed coffee or espresso is even better!
Slowly stir a few tablespoons of hot liquid into the powder until it looks like smooth, thick melted chocolate. Let cool before adding to the batter with the wet ingredients.
If you’re concerned about using the right amount of liquid, you can warm the milk on the stove and dissolve the cocoa powder in that.
Just be sure not to bring it to a boil or it will scald.
- Core the cupcakes right out of the oven.
The heat from the cake will help the marshmallow melt in the center!
But if you don’t want to handle your hot chocolate cupcakes while they’re hot, you can let them cool first.
Then, core and add the marshmallows before placing them back in the oven for a few minutes.
Prep Ahead
- Line cupcake pan with liners
- Preheat oven to 350°F
- Bring butter to room temperature
Kitchen Tools You Will Need
- Muffin Pan – A standard 12-count pan is perfect. Don’t forget to add cupcake liners!
- Stand Mixer or large mixing bowl with Hand Mixer
- Cookie Scoops make it easy to divide the batter evenly into the liners. A #20 (3 tablespoons) is the best option.
- Piping Bag with Large Open Star Tip
- Cupcake Corer – If you don’t have one, a melon baller works too!
Serving Suggestions
Want to really put these hot chocolate cupcakes over the top? Press a few mini marshmallows and chocolate chips into the frosting before adding the sprinkles.
You could also swap in some crushed candy canes for a peppermint twist!
A mini candy cane pressed into the side will make each hot chocolate cupcake look like a tiny mug. So cute!!
And if you want more chocolate and less ‘mallow, swap the frosting in this hot cocoa cupcake recipe with fluffy chocolate buttercream instead.
Hot Chocolate Cupcake Recipe FAQ
Add a pinch of salt with the almond extract to help balance the sweetness.
You can also reduce the amount of powdered sugar, but the frosting may not be thick enough for piping.
No. The drink mix contains extra ingredients, including sugar, that will throw off the chemistry and sweetness in this hot chocolate cupcake recipe.
Stick with the cocoa powder you find in the baking aisle of the store!
Properly baked cupcakes shouldn’t stick, but you also want to be sure to use high-quality liners for best results.
Lightly spraying the inside of the liners before adding the batter will also prevent sticking. Emphasis on lightly, or you’ll end up with greasy results.
Storing Hot Chocolate Cupcake Leftovers
Keep these sweet treats in an airtight container so they don’t dry out. They’ll last for 2-3 days at room temperature or in the refrigerator for up to a week.
You can also freeze the cupcake bases for 1-2 months. Thaw at room temperature before coring, filling, and topping with buttercream.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Hot Chocolate Cupcakes
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup dutch processed cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1/2 cup milk
- 16 large marshmallows
Frosting
- 1 cup butter, room temperature
- 1 teaspoon almond extract
- 4 cups powdered sugar
- 7 ounce container marshmallow creme
- Chocolate sprinkles, optional
Instructions
- Preheat oven to 350°F. Line a 12 count cupcake pan with liners and spray with cooking spray, set aside.
- In large bowl whisk together your flour, cocoa powder, baking powder and baking soda. Add in your eggs, both sugars, oil, vanilla and milk and beat on medium speed for 1-2 minutes until combined.
- Fill each cupcake liner half full with batter and bake for about 20 minutes or until top springs back and toothpick comes out clean.
- Remove from oven and immediately remove the center of each cupcake (using the cupcake corer or a spoon or melon baller) and press the center down slightly.
- Stuff with marshmallows and let sit until cooled. The marshmallows should melt slightly, if you choose to let cupcakes cool before your stuff then return to heated oven for 1-2 minutes.
- Meanwhile to make your frosting in large bowl beat your butter until smooth and fluffy. Add in your extract and continue to beat until blended.Add in your powdered sugar 1 cup at a time, lastly add in your marshmallow cream and beat until incorporated.
- Place frosting in piping bag fitted with a star tip and pipe swirls on top of your cupcakes. Sprinkle with chocolate sprinkles if desired.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2017, updated and republished October 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
I looooove cupcakes! But the thing is, baking is something that I am so frustrated at. I can't even do it properly. Lucky you!
These are so rich and delicious! Making these again very soon!
Hi Sandy,
We are so happy you enjoyed them!
These are amazing! So chocolatey and rich with such a sweet icing! So yummy!
These were a big hit with my family and I’ll definitely make them again! One question… I had a huge container of marshmallow Fluff. I used one cup, but am thinking I should have weighed out 7 oz? Icing was very stiff (but yummy!)