Imaging take a bite of a rich and chocolatey cupcake that tastes just like a cozy mug of hot chocolate. Thats exactly what these hot chocolate cupcakes are like except they are even better because they are topped with a sweet, 5 star rated marshmallow frosting. Made with hot cocoa mix, the cupcakes are rich and chocolatey, and easy to make in just about 30 minutes!

Hot chocolate cupcakes on a white plate with hot cocoa in the background.

Have you ever baked with a hot cocoa packet? I mean, it makes sense! Its just a combination of cocoa, and sugar. I saw some people baking with these on the interwebs and thought I would give it a try. Especially as we love hot cocoa so much in our house. Theres nothing like it on a late night when you’re in your jammies and want a sweet treat.

To test these out we started with making the base of the cupcake that is similar to my chocolate cupcakes with vanilla frosting. The difference here is that there is less sugar because the cocoa packet contains some so there’s no need for additional sugar.

As a trained pastry chef I am always looking out to make sure that my sweets are balanced and not too sweet!

Whats the best part of hot cocoa? The marshmallows of course! So we had to top these with this marshmallow buttercream frosting . It’s light, fluffy, and the perfect finishing touch to these cupcakes. If you want to be extra, you can make yourself a cup of this hot cocoa for one while you wait for them to bake!

Heres a visual of what you need

Ingredients for hot chocolate cupcakes

How to make hot cocoa cupcakes

Prepare for baking: Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.

Dry ingredients in a glass bowl
Mix the dry ingredients: In a large mixing bowl combine the sugar, instant hot cocoa mix, flour, cocoa powder, baking soda, baking powder, and kosher salt. Whisk until all ingredients are fully combined.
Cupcake batter in a bowl
Mix in wet ingredients: To the mixed dry ingredients, add in the eggs, yogurt, and buttermilk. Whisk until a smooth chocolate batter is formed, then add in the vegetable oil and vanilla extract and mix until fully combined without overworking.
Cupcake batter filled in a muffin tin
Bake and cool: Fill each ⅔ of the way full with batter. Bake for 18 mins or until set then cool completely on a wire rack.
Perfectly baked chocolate cupcakes in a muffin tin.
Bake the cupcakes.

Frost: Frost with my marshmallow frosting recipe!

How to decorate

I used piping bags and a 1M wilton star tip to pipe these cupcakes. Then I garnished with some shaved chocolate and mini marhsmallows. You can also use crushed peppermint to garnish too!

A chocolate cupcake covered with marshmallow frosting with its liner peeled away on a gray surface.
Hot chocolate cupcakes on a white plate with hot cocoa in the background.
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30 Minute Hot Chocolate Cupcakes

Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 12 cupcakes
Imaging take a bite of a rich and chocolatey cupcake that tastes just like a cozy mug of hot chocolate. Thats exactly what these hot chocolate cupcakes are like except they are even better because they are topped with a sweet, 5 star rated marshmallow frosting. Made with hot cocoa mix, the cupcakes are rich and chocolatey, and easy to make in just about 30 minutes!
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Ingredients

  • ¾ cup sugar, (150g)
  • 1 ounce packet hot cocoa mix, (28g)
  • 1 cup all purpose flour, (120g)
  • ¼ cup unsweetened cocoa powder, (25g)
  • ½ tsp baking soda, (3g)
  • ½ tsp baking powder, (2g)
  • ½ tsp kosher salt, (3.5g)
  • 2 eggs, (100g)
  • ½ cup plain yogurt, or sour cream (114g)
  • ⅓ buttermilk, (80g)
  • 2 tbsp vegetable oil, (24g)
  • 1 tsp vanilla extract, (5g)
  • 1 batch Marshmallow Buttercream

Instructions
 

  • Preheat the oven to 350° F. Line a 12 cup muffin tin with paper liners. Set aside.
  • In a large mixing bowl combine the 3/4 cup sugar, 1 packet hot cocoa mix, 1 cup flour, ¼ cup cocoa powder, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp kosher salt. Whisk to combine.
  • Add in the 2 eggs, ½ cup yogurt, and ⅓ cup buttermilk and whisk until a smooth batter forms.
  • Add in the 2 tbsp vegetable oil and 1 tsp vanilla extract and mix again. Make sure you whisk well, some dry ingredients can get trapped on the bottom of the bowl.
  • Fill each ⅔ of the way full with batter, bake for 18 minutes then cool completely.
  • Frost with marshmallow frosting.

Notes

You can substitute 1/4 cup sugar and 1/4 cup cocoa powder for the instant hot cocoa mix if you dont have it.
Frost the cupcakes with my marshmallow frosting. 

Storing and freezing

Storage: To store these cupcakes, place them in an airtight container at room temperature and they will be fresh for up to three days. If you’d like to keep them fresh for even longer, store them in the refrigerator for up to one week.
Freezing: These cupcakes can also be frozen! Allow the cupcakes to cool completely, then place them in a freezer-safe bag or container. Freeze for up to three months. When you’re ready to enjoy, allow the cupcakes to thaw overnight in the refrigerator, then bring them to room temperature before serving. For best results, freeze the cupcakes UNFROSTED.
Serving: 1cupcake, Calories: 108kcal, Carbohydrates: 22g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 176mg, Potassium: 65mg, Fiber: 1g, Sugar: 13g, Vitamin A: 50IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg
Course: Cupcakes
Author: Sam Adler
Cuisine: American
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