These Hot Chocolate Cupcakes are the ultimate holiday treat, combining rich chocolate flavor with a fluffy marshmallow frosting. Topped with a sprinkle of cocoa powder and mini marshmallows, they capture the cozy essence of hot chocolate in every bite. Whether it’s Christmas, Thanksgiving, or any festive occasion, these cupcakes will delight kids and adults alike!
Why You’ll Love This Recipe?
- Cozy and Festive: Perfectly embodies the warmth and cheer of the holiday season.
- Decadent Flavor: Rich chocolate cupcakes with a creamy, marshmallowy topping.
- Simple Yet Stunning: Easy to make and beautifully festive for gatherings.
Ingredients
For the cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking powder and baking soda
- Salt
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Boiling water
For the marshmallow frosting:
- Unsalted butter, softened
- Marshmallow fluff
- Powdered sugar
- Vanilla extract
Optional toppings:
- Mini marshmallows
- Cocoa powder or chocolate shavings
You’ll find the full ingredient list and measurements in the recipe card below.
Directions
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly stir in the boiling water to create a thin batter.
Step 2: Bake the Cupcakes
Fill the cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Step 3: Make the Marshmallow Frosting
In a large bowl, beat the softened butter until creamy. Add the marshmallow fluff and mix until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Step 4: Decorate the Cupcakes
Pipe or spread the marshmallow frosting onto the cooled cupcakes. Garnish with mini marshmallows and a dusting of cocoa powder or chocolate shavings for a festive touch.
Step 5: Serve
Serve these cupcakes at room temperature with a cup of hot cocoa or coffee.
Expert Tips and Tricks
- Room Temperature Ingredients: Ensure the eggs and milk are at room temperature for a smoother batter.
- Thin Batter is Key: Don’t worry if the batter seems thin; it results in moist and tender cupcakes.
- Marshmallow Frosting: Use a piping bag for a professional look or simply spread it with a spatula for a rustic charm.
Recipe Variations and Possible Substitutions
- Add Spices: Incorporate cinnamon or nutmeg into the batter for extra holiday warmth.
- Switch the Frosting: Swap marshmallow frosting for whipped cream frosting or cream cheese frosting.
- Make It Extra Chocolatey: Add chocolate chips to the batter or drizzle melted chocolate on top.
Serving and Pairing Suggestions
Serve these Hot Chocolate Cupcakes with:
- A steaming mug of hot chocolate for a double dose of comfort.
- Mulled wine or apple cider for holiday gatherings.
- Coffee or espresso for a perfect dessert pairing.
Storage and Reheating Tips
Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring to room temperature before serving. The frosting may lose some fluffiness if frozen, so it’s best to make fresh.
FAQs
1. Can I make the cupcakes ahead of time?
Yes! Bake the cupcakes a day in advance and frost them on the day you plan to serve.
2. Can I use store-bought frosting?
Sure, but the homemade marshmallow frosting gives it an authentic hot chocolate vibe.
3. Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature before decorating.
4. What if I don’t have marshmallow fluff?
You can make a simple frosting using whipped cream or try a meringue-based frosting for a similar effect.
Conclusion
These Hot Chocolate Cupcakes are the epitome of holiday cheer. Rich, chocolaty, and topped with a fluffy marshmallow frosting, they’re a treat that’s perfect for both Christmas and Thanksgiving celebrations. Easy to make and oh-so-delicious, they’ll have everyone coming back for seconds. Grab your whisk and get baking – the holidays have never been sweeter!
Print
Hot Chocolate Cupcakes (Perfect for Christmas & Thanksgiving)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Hot Chocolate Cupcakes bring all the comforting flavors of your favorite winter drink into a decadent dessert! Moist chocolate cupcakes are topped with a creamy marshmallow frosting and sprinkled with festive toppings, making them perfect for Christmas and Thanksgiving gatherings.
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup hot milk
- 1/2 cup hot water or brewed coffee (optional for enhancing chocolate flavor)
- 1 tsp vanilla extract
Frosting:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 3 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 1/2 cups mini marshmallows (for topping)
Optional Toppings:
- Mini chocolate chips
- Crushed candy canes
- Sprinkles
- Chocolate drizzle
Instructions
- Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In a large mixing bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Create the Batter:
Gradually add the dry ingredients to the wet mixture, alternating with hot milk. Stir until just combined. Add hot water or coffee if using, and mix until smooth. - Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting. - Make the Frosting:
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add heavy cream and vanilla extract, then increase speed and whip until light and fluffy. - Frost and Decorate:
Pipe or spread the frosting onto the cooled cupcakes. Top each cupcake with mini marshmallows and your choice of optional toppings. - Serve and Enjoy:
Serve immediately or store in an airtight container for up to 3 days.
Notes
- Replace heavy cream in the frosting with milk for a lighter option.
- Add a pinch of cinnamon or nutmeg to the cupcake batter for a warm, spiced flavor.
- These cupcakes pair wonderfully with a steaming cup of hot cocoa or coffee.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg