Hot Chocolate Cupcakes Recipe
This Hot Chocolate Cupcakes recipe is full of hot chocolate flavor and looks adorable. With their creamy chocolate taste and easy prep, they’re a perfect dessert for any fall and winter occasion. A hot cocoa cupcake will satisfy your sweet tooth.
The perfect chocolate cupcakes recipe for winter
These hot chocolate cupcakes are rich in chocolate flavor and have creamy texture that will leave you craving more.
The addition of hot cocoa mix in both the cupcakes and frosting adds a nostalgic touch that brings back memories of cozy winter evenings.
Even though you make these cupcakes from scratch and not boxed cake mix, this recipe is incredibly easy to make. Whether you’re an experienced baker or just beginning, you can whip up this simple dessert with ease.
Related: Chocolate Red Wine Cupcakes
While some Hot Chocolate cupcakes are decorated to make them look more like mugs, I kept these simple by just topping them with mini marshmallows. I’m not a great decorator and these still look great!
Hot Cocoa cupcakes can be served for various occasions throughout fall and winter. They’re ideal for potlucks, birthday parties, or simply to share with your family.
Frosted with a simple swirl, then topped with mini marshmallows and a light dusting of powdered sugar, these cupcakes look as good as they taste!
These cupcakes with hot cocoa mix would be PERFECTION on a Hot Chocolate Charcuterie and Dessert Board!
Ingredients
*C&H Sugar sent me a package of goodies to bake with and I’ve used them both in this recipe. The new packaging is awesome and includes tape to close the bag of sugar and keep it fresh once opened!
For the Hot Chocolate Cupcakes
- butter
- white granulated sugar
- egg + extra egg yolk
- vanilla extract
- sour cream
- whole milk
- all-purpose flour
- cocoa powder
- hot cocoa mix (Swiss Miss)
- baking powder
- baking soda
- salt
For the Hot Cocoa Frosting
- hot cocoa mix (Swiss Miss)
- heavy whipping cream
- butter
- salt
- powdered sugar
- vanilla extract
- cocoa powder
I used unsalted butter but I never really taste a difference when I use salted when baking. So I think you can use what you have and the recipe will still be delicious.
Sour cream might not be something you usually include in your cupcakes recipe but here it helps with moisture and texture. It also has a subtle tang that helps to balance the flavors.
Swiss Miss hot chocolate is easy to find and it’s what I used in this recipe. You can probably use another brand, but it may affect the flavor a bit. So keep that in mind if you use something else.
See the printable recipe card for quantities and full recipe.
How to make Hot Chocolate Cupcakes
Preheat the oven to 350 degrees Fahrenheit. Prepare a cupcake pan with cupcake liners and set aside.
Prepare the cupcakes
Step 1
In a mixing bowl add the butter and sugar. Blend with a hand mixer until combined.
Step 2
Add the egg, egg yolk and vanilla extract next. Blend again until combined.
Step 3
Now add the sour cream and whole milk. Mix until smooth.
Step 4
Add all the dry ingredients of hot cocoa mix, cocoa powder, salt and flour. Blend once more to incorporate the dry ingredients and until a chocolate batter is formed.
Step 5
Pour the batter into the cupcake pan, filling each hole about ⅔ of the way full.
Step 6
Bake in the oven for 18-20 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool for at least 30 minutes before decorating.
For the hot cocoa frosting
Step 1
In a saucepan add heavy cream and hot cocoa mix. Stir together over medium heat until the hot cocoa mix dissolves.
Make sure to let this cool a little so it doesn’t completely melt the butter when you mix them in the next step.
Step 2
In a separate mixing bowl, cream the butter until it begins to pale.
Step 3
Pour the powdered sugar, vanilla and hot cocoa mixture into the bowl with the butter. Blend until everything is combined and smooth.
Lastly, add the cocoa powder, blend again for a minute or so until you have a smooth, whipped, hot cocoa frosting.
How to decorate
Place the frosting in a piping bag fitted with a star metal tip.
Pipe the frosting onto each cupcake, with a swirling motion.
Sift powdered sugar on top of each cupcake for garnish as well as 3 mini marshmallows.
Variations
- Make them look like a mug of cocoa – Break a candy can so that the rounded part sticks in the top of the cupcake and the straight piece goes towards the bottom to resemble the handle of a mug.
- Add a drizzle – For a decadent twist, drizzle some extra chocolate over the frosted cupcakes. This adds an extra dose of chocolate and creates a glossy, indulgent finish. (You can make a little extra of the cream and hot cocoa mixture for this)
- Cinnamon – Make these into a Mexican Hot Chocolate inspired dessert by adding cinnamon! So yum!
- Peppermint twist – Add a festive touch by incorporating a hint of peppermint flavor. Crush some candy canes or peppermint candies and sprinkle them on top of the frosted cupcakes. The combination of chocolate and mint creates a delightful flavor combination.
- Hot Cocoa Whipped Cream – Skip the buttercream and make a flavored whipped cream instead. Add a few tablespoons of hot cocoa mix to the heavy cream before whipping. Pipe this flavorful whipped cream onto the cupcakes for an extra dose of hot cocoa goodness.
Top tips
- Make sure the let the hot cocoa mix and heavy cream cool off before moving on to the next step in making the frosting! You don’t want to melt the butter.
- Let the cupcakes cool completely before frosting.
Frequently Asked Questions
Try not to overbake your cupcakes to ensure they stay moist and fluffy. Check for doneness using a toothpick – if it comes out clean or with a few crumbs, they’re ready. Also, make sure to measure ingredients accurately and avoid overmixing the batter, as this can lead to dense results.
Allow cupcakes to cool in the pan for about 5-10 minutes once you take them out of the oven. Then, move them to a wire rack to cool the rest of the way. If you leave them in the pan, the bottoms can end up a little soggy due to trapped steam.
It depends on the frosting used. If the frosting contains perishable ingredients like cream cheese or fresh dairy products, it’s best to refrigerate the cupcakes. Because of the heavy cream in the frosting, I would refrigerate these.
However, if you’re using buttercream or other frostings made primarily with pantry-stable ingredients, you can store the cupcakes in an airtight container at room temperature for a day or two. Properly sealing and storing the cupcakes in an airtight container can also help retain moisture.
If not frosted, you can store these cupcakes in an air-tight container at room temperature for a few days. They may last a bit longer in the fridge.
These Hot Chocolate Cupcakes are a fun treat to make and serve all winter long!
An easier Hot Chocolate dessert idea
Pilsbury sent me a few of their darling Funfetti Elf on the Shelf cookie mixes for the holidays. Along with a few other delicious flavors, they have a Hot Cocoa Cookie Mix.
If you’re looking for a yummy hot chocolate dessert idea but don’t want to make something from scratch, grab one of these mixes at your local grocery store.
Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest, Instagram and like my page on Facebook. If you make this recipe, be sure to leave a star rating and tag me in your pictures!
Hot Chocolate recipes
More easy cupcake recipes
- Cognac-Infused Hennesey Cupcakes
- Coconut Cupcakes
- Strawberry Jello Cupcakes
- Banana Pudding Cupcakes
- Birthday Sprinkle Cupcakes
- Sprinkle Filled Cupcakes
- Chocolate Mayonnaise Cupcakes
- Snickers Cupcakes
Hot Cocoa Cupcakes with Hot Cocoa Buttercream Frosting
Ingredients
For the Cupcakes
- 1/4 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup whole milk
- 1 cup flour
- 2 TBSP cocoa powder
- 3 TBSP hot chocolate mix (Swiss Miss is best)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Hot Cocoa Frosting
- 1/2 cup hot cocoa mix (Swiss Miss)
- 1/4 cup heavy whipping cream
- 3/4 cup unsalted butter
- 1/8 tsp salt
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 TBSP cocoa powder
Instructions
To make the cupcakes
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a cupcake pan with cupcake liners and set aside.
- In a mixing bowl add the butter and sugar. Blend with a hand mixer until combined.
- Add the egg, egg yolk and vanilla extract next. Blend again until combined.
- Add the sour cream and whole milk. Mix until smooth.
- Add all the dry ingredients of hot cocoa mix, cocoa powder, salt and flour. Blend once more to incorporate the dry ingredients and until a chocolate batter is formed.
- Pour the batter into the cupcake pan, filling each hole about ⅔ of the way full.
- Bake in the oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool completely before frosting.
To make the frosting
- In a saucepan, add the heavy cream and hot cocoa mix. Stir together over medium heat until the hot cocoa mix dissolves. Let cool a bit so it doesn't melt the butter in the next step.
- In a separate mixing bowl, cream the butter until it begins to pale.
- Pour the powdered sugar, vanilla and hot cocoa mixture into the bowl with the butter. Blend until everything is combined and smooth.
- Lastly, add the cocoa powder, blend again for a minute or so until you have a smooth, whipped, hot cocoa frosting.
To decorate
- Place the frosting in a piping bag fitted with a star metal tip
- Pipe the frosting onto each cupcake, with a swirling motion.
- Sift powdered sugar on top of each cupcake for garnish as well as 3 marshmallows to top these hot cocoa cupcakes.
Notes
- Make sure the let the hot cocoa mix and heavy cream cool off before moving on to the next step in making the frosting! You don’t want to melt the butter.
- Let the cupcakes cool completely before frosting.
