Rich and oh-so-soft, these hot chocolate cupcakes are made with real hot cocoa and topped with a billowy swirl of marshmallow buttercream. Have your hot chocolate and eat your cake, too!
Disclaimer: This post is sponsored by the Oregon Dairy and Nutrition Council.
Although hot chocolate can, and quite frankly SHOULD, be celebrated all year long, there's something that feels extra special, holiday-magic-filled about hot chocolate in the winter.
And these hot chocolate cupcakes? They're THE BEST.
Maybe it's the deliciously fresh Oregon dairy, the pillowy soft crumb, or the velvety marshmallow buttercream, but there's something about these melt-in-your-mouth cupcakes that hit all the right notes.
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Ingredients
Below you'll find recommendations and a little bit about the baking science behind key ingredients. A full list of ingredients and measurements is available in the recipe card.
Hot chocolate cupcake
- Milk: I use whole milk as it's what we tend to have on hand, but 2% or even 1% would produce a similarly good cake. This recipe is best with fresh Oregon milk, which makes it from farm to store in just two days.
- Eggs: Provide stability and richness. Should be room temperature to keep the batter from seizing.
- Oil: Adds moisture to the cake. I prefer oil over butter because it makes for a loftier cake with a more even crumb that lasts longer.
- Baking powder + baking soda: Provides just the right amount of leavening to get a perfectly domed cupcake. Accurate measurement is key; Too much of either one and it'll cause your cupcake to collapse in the middle.
- Baking cocoa: Enhance the chocolate flavors in the hot cocoa mix.
- Hot cocoa mix: Both store-bought and homemade mixes work.
Marshmallow buttercream
- Unsalted butter: The high ratio of fat in real butter makes for the tastiest, creamiest buttercream frosting. Make sure it's room temperature before use.
- Powdered sugar: Adds sweetness and makes for a silky smooth buttercream.
- Marshmallow fluff: Makes for the silkiest frosting and adds that marshmallow flavor.
- Heavy cream: Can be added to thin as needed.
How to make hot chocolate cupcakes
First, make the cupcakes.
Whisk together the hot chocolate powder and hot water.
Whip the egg and sugar until light. Add the oil.
Combine the wet and dry ingredients, then add to the egg/sugar/oil mixture alternating with the dry ingredients in two parts and the wet in one.
Spoon the batter into the cupcake liners.
Bake at 350F for 18-22 minutes or until a toothpick inserted in the center comes out with only baked crumbs.
Second, make the frosting.
Beat the butter and marshmallow fluff. Gradually add the powdered sugar. Mix in the vanilla, then beat until smooth.
Finally, assemble.
Pipe two layers of frosting on each cupcake.
Garnish with half a gingerbread man cookie, sprinkles, toasted marshmallows and/or bits of chocolate.
Expert tips
- Filling cupcake liners: This recipe creates perfectly domed cupcakes when the liners are filled with approximately ¼ cup batter.
- The secret to smooth, air-bubble-free frosting: Once the frosting has come together, beat it on low for about 5 minutes to work out the air bubbles.
- Fill that piping bag like a pro: Spoon your frosting onto plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
Variations
Peppermint: Add 1 teaspoon peppermint extract to the batter and garnish with candy can pieces. If you like chocolate and peppermint, I also highly recommend these peppermint mocha cake doughnuts.
Other cake sizes
Prefer these cupcakes as a cake? Here's how to convert this recipe:
- 6" round cake: You can make approximately two layers of 6" cake with this recipe. Bake at 350F for 28-33 minutes.
- 8" round cake: This recipe will make a single layer of 8" cake. Bake at 350F for 30-35 minutes.
- 9"x13" sheet cake: Double this recipe and bake at 350F for 30-40 minutes.
Frequently asked questions
No. In addition to cocoa and sugar, cocoa powder has additives like dry milk which will affect the texture of the cupcakes. I tested this recipe seven times and found this amount produced the best cupcake.
Storage
These cupcakes can be stored in an air-tight container at room temperature for 1-2 days. Cupcakes are best when eaten the same day they're made.
More chocolate desserts
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you helps me improve them.
Recipe
Hot Chocolate Cupcakes with Marshmallow Buttercream
Soft hot chocolate cupcakes topped with a marshmallow buttercream frosting.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 14 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Hot chocolate cupcakes:
- ⅔ cup (106g) hot chocolate powder + ¼ cup hot water
- 1 large egg, room temperature
- ⅔ cup (133g) granulated sugar
- ⅓ cup vegetable oil
- ¼ cup (20g) baking cocoa
- 1 ¼ cup (150g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup milk
- 1 teaspoon vanilla
Marshmallow buttercream:
- 1 cup unsalted (227g) butter, at room temperature
- 1 - 7 ounce (198g) container of marshmallow fluff
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla
- Optional: 1 tablespoon heavy cream
Instructions
Hot chocolate cupcakes:
- Whisk together the hot chocolate powder and hot water. Set aside to cool.
- In the bowl of a stand mixer, whip the egg and granulated sugar on high until lightened in color and texture (about 20-30 seconds).
- With the mixer on low, add the vegetable oil, mixing until combined.
- Stir together the remaining dry ingredients (baking cocoa, flour, salt, baking soda and baking powder) in a bowl and add the remaining wet ingredients (milk and vanilla) to the hot chocolate.
- With the mixer on low, add the dry ingredients to the egg/sugar/oil mixture in two parts, alternating with the wet ingredients in one part. Mix until just combined to prevent over-mixing.
- Spoon about ¼ cup batter into each cupcake liner.
- Bake at 350F for 18-22 minutes, or until a toothpick inserted in the center comes out with only baked crumbs.
- Allow to cool in the pan, then move to a cooling rack. Make sure the cupcakes have cooled completely before frosting.
Marshmallow buttercream:
- Beat the butter and marshmallow fluff on medium-high until smooth and lightened in color.
- With the mixer on low, slowly add the powdered sugar.
- Once the powdered sugar is incorporated, add the vanilla and increase the mixer to high, beating until smooth.
- Add one tablespoon heavy cream to thin as needed.
Assembly:
- Spoon the buttercream into a piping bag fitted with a large, round piping tip.
- Pipe two layers of frosting onto each cupcake.
- Garnish with half a gingerbread man cookie, sprinkles, and/or bits of chocolate.
Notes
-
- Filling cupcake liners: This recipe creates perfectly domed cupcakes when the liners are filled with approximately ¼ cup batter.
- The secret to smooth, air-bubble-free frosting: Once the frosting has come together, beat it on low for about 5 minutes to work out the air bubbles.
- Fill that piping bag like a pro: Spoon your frosting onto plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
Nutrition
- Serving Size: 1 cupcake
- Calories: 376
- Sugar: 31.6g
- Sodium: 1817mg
- Fat: 15.4g
- Saturated Fat: 8.4g
- Carbohydrates: 50.3g
- Fiber: 1.2g
- Protein: 2.9g
- Cholesterol: 58mg
Sue says
Wow, love the looks and sounds of these! On my list to try soon.
Bernice says
I can't get passed how adorable these cupcakes are, especially with the little gingerbread man peeking out from behind the torched marshmallow. Such an extra special winter treat.
Yu says
These cupcakes are addictive! Love the hot chocolate flavor cupcake base and the buttercream frosting with marshmallow. What a perfect dessert for the holiday season!
Elaine says
I loved these cupcakes. I made them with my niece's kids and they had fun and were a hit!!
sean says
I have never made marshmallow buttercream before and it is now an immediate favorite of mine.
Kathryn says
How cute and fun are these!! I loved the marshmallow topping and they made a delicious holiday dessert. Thanks!!
Krysten says
These Hot Chocolate Cupcakes just brought a cozy winter wonderland to my East Coast kitchen! The rich, velvety texture and that dreamy marshmallow buttercream on top are an absolute delight. I can already picture making these again for our next snowy gathering – the perfect way to have my hot chocolate and eat it too! ☕🧁❄️
Jacqueline Debono says
OMG I'm in love with these hot chocolate cupcakes! I made a small batch (half the quantities) as a trial run and wow so good. Now I want to make more while the family is here for Christmas. Do you think I can make the cupcakes the day before and then add the frosting the next day?
Leslie says
I love this recipe! Cute, delicious, and festive! What more could you ask for! YUM!!
Ramona says
These look amazing! I am dying to try them out for Christmas, thank you for sharing!