Getting through the cold snowy days of winter is so much easier with these hot chocolate cupcakes! Topped with a sweet marshmallow frosting, these hot cocoa cupcakes are perfectly indulgent. Inspired by the flavors of my favorite warm beverage, this easy chocolate dessert recipe tastes amazing, and it’s great for parties.
Hot Cocoa Cupcake Recipe
I’m know to pull out the hot chocolate mix as soon as the temperatures drop below 50, and these cupcakes give me the same cozy chocolate flavor to indulge in. I’d never drink a cup of hot cocoa without the marshmallows, so I made a marshmallow meringue frosting to top off these cupcakes too. I use marshmallow fluff to make the frosting, and it works so well! My kids love these, and they’re such a fun treat to make for holiday celebrations.
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How to Store
Store frosted hot chocolate cupcakes in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
I do not recommend freezing the marshmallow meringue frosting. However, the chocolate cupcakes can be frozen tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before frosting.
Tips for Success
- Take care not to overmix the cupcake batter, as this will lead to dense, dry cupcakes.
- Let the cupcakes cool completely before frosting; otherwise, the frosting will melt off.
- Cook the egg whites over a double boiler to help the sugar dissolve and keep the whites from cooking before they reach the desired temperature.
- If you don’t have a piping tip set, cut the corner off of a Ziplock bag and use that to pipe the icing.
- Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
- If the egg whites were not whipped to stiff peaks, this may cause a runny frosting. To ensure that your egg whites whip well, make sure they are cold and place them in a cold, clean bowl. Any residual fat in the bowl (or bits of yolk in the egg whites) could ruin your meringue.
- For gluten-free cupcakes, use a gluten-free 1:1 baking flour in place of the all-purpose.
Hot Chocolate Cupcakes Recipe
Ingredients
For the Chocolate Cupcakes
- ½ cup whole milk room temperature
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1¼ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
For the Marshmallow Meringue Frosting
- 2 large egg whites
- ½ cup granulated sugar
- ¼ cup marshmallow fluff store-bought or homemade
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Chocolate Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the granulated sugar and whisk to combine.1 cup granulated sugar
- Add the flour, cocoa, and baking powder. Whisk to combine.1¼ cups all purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder
- Divide the batter between the cupcake wells, filling each one about ⅔ of the way full.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and cool completely before icing.
For the Marshmallow Meringue Frosting
- Bring a small pot of water to a simmer over medium heat.
- Place a heatproof bowl over the simmering water and add the egg whites and sugar to the bowl. Whisk constantly until the sugar has dissolved and the egg mixture has reached 160°F on an instant-read thermometer, about 5 minutes.2 large egg whites, ½ cup granulated sugar
- Transfer the egg whites to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until stiff peaks form, about 5 minutes.
- With the mixer on low speed, slowly add the marshmallow fluff and vanilla extract. Turn the mixer to high and whip until stiff peaks form again, about 3 minutes.¼ cup marshmallow fluff, 1 teaspoon pure vanilla extract
- Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired. Garnish with mini marshmallows or chocolate sprinkles.
Notes
- While I prefer to use whole milk for a richer flavor, you can use any milk you like, including plant-based milk.
- Use any neutral oil, such as canola or coconut, in place of the vegetable oil, or try melted butter!
- For gluten-free cupcakes, use a gluten-free 1:1 baking flour in place of the all-purpose.
- Feel free to use whatever unsweetened cocoa powder you have on hand.
- In the frosting, you can use store-bought or homemade marshmallow fluff.
- Do not leave these cupcakes out at room temperature for more than 6 hours!
How to Make Hot Chocolate Cupcakes Step-by-Step
Combine Wet Ingredients: Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners, then set it aside. In a large bowl, whisk together ½ cup of whole milk, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of pure vanilla extract. The add 1 cup of granulated sugar, and whisk to combine.
Add the Dry Ingredients: To the bowl, add 1¼ cups of all purpose flour, ¼ cup of unsweetened cocoa powder, and 1 teaspoon of baking powder. Then whisk just to combine, until dry clumps are gone.
Bake the Cupcakes: Divide the batter between the cupcake wells, filling each one about ⅔ of the way full. Then bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool completely before frosting.
Beat the Egg Whites: Bring a small pot of water to a simmer over medium heat, then place a heatproof bowl over the simmering water. Add 2 large egg whites and ½ cup of granulated sugar to the bowl. Whisk constantly until the sugar has dissolved and the egg mixture has reached 160°F on an instant-read thermometer, about 5 minutes. Next, transfer the egg whites to the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until stiff peaks form, about 5 minutes.
Make the Frosting: With the mixer on low speed, slowly add ¼ cup of marshmallow fluff and 1 teaspoon of pure vanilla extract to the egg whites. Turn the mixer to high and whip until stiff peaks form again, about 3 minutes.
Frost the Cupcakes: Transfer the marshmallow frosting to a piping bag fitted with your choice of tip, then frost the hot chocolate cupcakes as desired. Garnish with mini marshmallows or chocolate sprinkles!
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