Hot Chocolate Cupcakes

A hot chocolate cupcake on a stack of white plates with more cupcakes in the background.

5 from 1 vote

These Hot Chocolate Cupcakes are moist and decadent, topped with fluffy marshmallow frosting and hot cocoa whipped cream. The best part is they look and taste like everyone’s favorite hot cocoa! The perfect treat for a holiday party!

Course Dessert

Cuisine American

Keyword hot chocolate cupcake, hot chocolate cupcakes, hot cocoa cupcakes

Prep Time 20

Cook Time 17

Total Time 37

Servings cupcakes

Calories 354kcal

Author Trish - Mom On Timeout

Ingredients

Cupcakes

2 cups all purpose flour 250g
½ cup Dutch-process cocoa powder 40g
¼ cup hot cocoa mix powder 30g
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup salted butter room temperature (113g)
1½ cups granulated sugar 300g
2 large eggs room temperature
2 large egg yolks room temperature
1 tablespoon vanilla extract
½ cup sour cream room temperature (120g)
1 cup buttermilk room temperature

Marshmallow Frosting

8 tablespoons salted butter softened
7 ounces marshmallow fluff 1 jar
4 cups powdered sugar
1 teaspoon vanilla extract
6 tablespoons heavy cream

Hot Chocolate Whipped Cream

1½ cup heavy cream
1 to 2 tablespoons powdered sugar
¼ cup dry hot cocoa powder mix

Garnish

dehydrated mini marshmallows I used Jet-Puffed Bits Marshmallows

Instructions

Chocolate Cupcakes

Preheat oven to 350°F. Line 2 muffin pans with parchment liners.
Combine the all purpose flour, Dutch process cocoa powder, hot cocoa mix powder, baking powder, baking soda and salt in a large mixing bowl and whisk to combine. Set aside.
2 cups all purpose flour, ½ cup Dutch-process cocoa powder, ¼ cup hot cocoa mix powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
In the bowl of a stand mixer fitted with a paddle attachment (or large mixing bowl), cream the butter and sugar together for 2-3 minutes until light and fluffy scraping the bottom and sides of the bowl as needed.
½ cup salted butter, 1½ cups granulated sugar
Add the eggs, egg yolks and vanilla extract and beat until well combined. Add the sour cream and buttermilk and mix until fully incorporated and the mixture is smooth.
2 large eggs, 2 large egg yolks, 1 tablespoon vanilla extract, ½ cup sour cream, 1 cup buttermilk
Add in the dry ingredients and mix until just combined, scraping the sides and bottom of bowl as needed.
Fill each cupcake liner about ⅔ full of batter and bake for about 17 to 19 minutes or until an inserted toothpick comes out clean.
Let cool in the cupcake tin for about 5 minutes before transferring to a wire cooling rack to cool completely before frosting.

Marshmallow Frosting

In the bowl of a stand mixer fitted with the paddle attachment beat the butter and marshmallow fluff together till creamy and well-combined.
8 tablespoons salted butter, 7 ounces marshmallow fluff
Add the powdered sugar and mix till combined. Add the vanilla extract and heavy cream and mix again. Mix for at least 5 minutes to get the frosting extra fluffy and creamy. Scrape down the sides of the bowl when needed.
4 cups powdered sugar, 1 teaspoon vanilla extract, 6 tablespoons heavy cream

Hot Cocoa Whipped Cream

In the bowl of a stand mixer or a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and cocoa powder mix till stiff peaks form.
1½ cup heavy cream, 1 to 2 tablespoons powdered sugar, ¼ cup dry hot cocoa powder mix

Assembly

Add the marshmallow frosting to a piping bag with a large open circle tip.
Pipe the frosting on each cupcake in a swirl.
Add the hot cocoa whipped cream to a piping bag fitted with a large star tip and swirl a little dab on top of the marshmallow frosting.
Sprinkle a few dehydrated marshmallows on top, if desired.
dehydrated mini marshmallows

Notes

Storage Information

Make Ahead: These cupcakes are best enjoyed the day they are made. If you need to make ahead, I would recommend not piping the whipped cream on top until just before serving. Whipped cream will wilt if not stabilized with gelatin, which in this recipe it is not.

Refrigerator: Frosted cupcakes should be stored in an airtight container in the fridge for up to 3 days. If cupcakes are unfrosted, they can be stored at room temperature in an airtight container for up to 2 days.

Freezing: Wrap each unfrosted cupcake individually in plastic wrap, place them in a freezer-safe zip-top bag or airtight container, and freeze for up to 3 months. To thaw, place the cupcakes in the refrigerator overnight or leave at room temperature for a few hours. Frost and serve.

See post above for more information, tips, frequently asked questions, etc.

Nutrition