These Hot Chocolate Cupcakes are reminiscent of a classic cup of hot cocoa. Chocolate cupcakes with a marshmallow meringue frosting makes for a decadent and delicious winter-time treat!
Hot Cocoa Cupcakes
This tasty recipe makes deliciously rich and moist chocolate cupcakes, then they’re topped with an amazing frosting, filled with marshmallow fluff and vanilla flavoring.
You can have fun with toppings and use mini marshmallows, one large marshmallow, or mini chocolate chips. They are sure to be a hit at holiday gatherings too!
Why You’ll Love This Recipe for Hot Chocolate Cupcakes:
- Easy-to-make: This easy cupcake recipe is super simple to make. The hardest part is resisting the temptation to eat more than one!
- Full of decadence: Biting into one of these cupcakes is like taking a sip out of a delicious mug of hot chocolate. It’s rich, full of sweet chocolate, and more!
These cupcakes are perfect for Christmas, or any holiday gathering. But of course, they make a great substitute for hot cocoa during the warmer months too.
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How to Make Hot Chocolate Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Make the chocolate cupcake batter, and fill the lined cupcake tin.
- Bake and transfer to a wire rack to cool to room temperature.
- Whisk egg whites and sugar to make the base for the frosting, then add in the marshmallow fluff and vanilla, mixing to create stiff peaks (like a meringue).
- Frost cupcakes once they’ve cooled, then decorate as desired!
Ingredient Notes
- Milk: Adds moisture to the cupcakes. I’m using whole milk, but use whatever kind you like.
- Vegetable Oil: Adds richness to the cupcakes.
- Eggs: Whole eggs bind the cupcake batter together, while egg whites are used to make the meringue.
- Vanilla: Enhances the flavor of the cocoa in the cupcakes and adds a bit of classic vanilla marshmallow flavor to the meringue.
- Sugar: Sweetens both the cupcakes and the meringue.
- Flour: Gives the cupcakes structure so they aren’t too soft– make sure to measure using the spoon and level method.
- Cocoa: I’m using dark cocoa in this recipe but any kind will work (as long as it’s baking cocoa).
- Baking Powder: Helps the cupcakes rise.
- Marshmallow Fluff: Adds classic marshmallow flavor to the meringue.
Hot chocolate cupcakes are a combination of rich, tender chocolate cupcakes topped with a whipped marshmallow meringue frosting. It’s all of the flavors of a cup of hot cocoa in a sweet, delicious dessert!
No! Unfortunately, hot cocoa mix contains extra sugar that dulls the chocolatey flavor in baked goods. For the best results, use real baking cocoa.
While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
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.
Recipe Tips and Tricks
If you don’t have a piping bag or piping kit to apply your marshmallow frosting, you can make one out of a large Ziploc bag or a large freezer bag.
Make Ahead Instructions
The cupcakes can be baked up to 1 day in advance and stored in an airtight container at room temperature until ready to frost.
Frosted hot chocolate cupcakes can be left at room temperature for up to 6 hours. Beyond 6 hours, these cupcakes need to be refrigerated.
Storage Instructions
Store leftover hot chocolate cupcakes in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
Freezing Instructions
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.
Substitutions
- 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.
Decorating Ideas
Keep it simple and top these cupcakes with chocolate sprinkles or chocolate shavings, like pictured, or:
- Sprinkle hot cocoa mix over top
- Top with mini marshmallows
- Sprinkle with crushed candy canes
- Drizzle with hot fudge sauce
Tips for the Best Hot Chocolate Cupcakes
- 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.
- Do not leave these cupcakes out at room temperature for more than 6 hours!
I hope you enjoy this delicious hot chocolate cupcake recipe. I’m curious to know how you plan to decorate them. Let me know in the comments below—and don’t forget to rate and review!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Hot Chocolate Cupcakes Recipe
Ingredients
For the Chocolate Cupcakes
- ½ cup whole milk 114 grams, room temperature
- ½ cup vegetable oil 100 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup granulated sugar 200 grams
- 1¼ cups all purpose flour 150 grams
- ¼ cup unsweetened cocoa powder 21 grams
- 1 teaspoon baking powder 4 grams
For the Marshmallow Meringue Frosting
- 2 large egg whites 70 grams
- ½ cup granulated sugar 100 grams
- ¼ cup marshmallow fluff 64 grams, store-bought or homemade
- 1 teaspoon pure vanilla extract 4 grams
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.
- 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.
- Do not leave these cupcakes out at room temperature for more than 6 hours!
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