These hot chocolate cupcakes are topped with a soft and creamy marshmallow fluff frosting, making it taste just like a classic hot cocoa. The chocolate cupcakes are enhanced with even more chocolate flavor by using actual hot cocoa in the batter and they're filled with whipped cream, because what's hot chocolate without the whipped cream!
Why You'll Love These Cupcakes
- Easy moist chocolate cupcakes. These hot cocoa cupcakes takes my favorite fool-proof chocolate cupcake recipe and adds a whole hot chocolate packet to it.
- Filled with homemade whipped cream. The stiff-peak whipped cream filling adds a layer of creaminess and gives you that nostalgic hot chocolate mouth feel.
- Gooey marshmallow buttercream. A whole jar of marshmallow fluff is used and the tops of the cupcakes are covered with those iconic dehydrated mini marshmallows.
- Simple to make. Even those these are filled cupcakes, they truly are so easy to make! They take about 40 minutes from start to finish and the cupcakes are made in just one bowl.
- Chocolate & marshmallow flavors. Just like with my chocolate marshmallow cookie recipe, the sweetness of the marshmallows pair perfectly with the rich chocolate flavors.
For even more cozy holiday desserts, also check out my white chocolate peppermint cupcakes and these easy chocolate gingerbread cupcakes.
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These cupcakes are definitely home baker friendly and perfect for the upcoming holiday season.
Even with a toddler constantly pulling at my hand, I can make these cupcakes easily on a busy weeknight, or even as a fun weekend treat.
Ingredients for Easy Hot Cocoa Cupcakes
- Cocoa Powder: I used Hershey's natural unsweetened cocoa powder for an even deeper chocolate flavor.
- Hot Chocolate: One hot chocolate packet is what you need (or 3 tablespoons).
- Leavening Agents: Both baking soda and baking powder are used.
- Heavy Whipping Cream: This is a must-needed ingredient in order to make the whipped cream filling. Do not substitute it for heavy cream, as they are not the same.
- Marshmallow Creme: One 7-ounce jar is what you need in order to make the frosting.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Hot Chocolate Cupcakes
Step 1: In a large bowl, whisk together the egg, sugar, milk, warm water, vegetable oil, and vanilla extract and whisk until combined.
Step 2: Add the flour, cocoa powder, hot chocolate packet, baking soda, baking powder, and salt and whisk just until everything is combined.
Step 3: Fill the cupcake liners ⅔ of the way full and bake for 14-18 minutes.
Step 4: Whisk the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form.
Place the whipped cream into a piping bag and place into the refrigerator for later.
Step 5: In a large bowl of a stand mixer using the paddle attachment, beat the butter until light and creamy.
Add the powdered sugar, marshmallow fluff, heavy whipping cream, and vanilla extract and mix on low speed until combined.
Step 6: Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
How To Assemble Filled Cupcakes
Step 7: Once the cupcakes have cooled, use a small sharp knife to carefully cut out the centers. Fill the center of the cupcake with the whipped cream filling.
Step 8: Then, frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip.
Cover the top of the cupcakes with mini marshmallows.
Storing & Freezing
Refrigerator: Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Freezer: Individually wrap each unfrosted cupcake with plastic wrap and place into a freezer-safe bag or airtight container for up to 2 months. Do not fill the cupcakes until ready to eat.
Professional Home Baking Tips
- Cupcake Pan: Prep a 12-count muffin pan with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Hot Chocolate: Use one packet of Swiss Miss hot cocoa mix or 3 tablespoons from the brand of your choice.
- Marshmallow Buttercream: You will need one 7-ounce jar of marshmallow fluff in order to make the frosting. Unlike my other buttercream recipes, you will only use 1 ½ cups of powdered sugar since we are adding in the marshmallow fluff.
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe in the whipped cream filling into each hole. For the frosting, I used the Wilton 1M piping tip to frost the tops of the cupcakes.
Recipe FAQs
These cupcakes include both hot chocolate powder and cocoa powder in order to get a super chocolatey cupcake. If you don't have hot chocolate you could just substitute it with more cocoa powder.
If desired, you could top these cupcakes with a simple chocolate buttercream or even a whipped cream frosting instead of the marshmallow frosting.
📖 Recipe
Hot Chocolate Cupcakes with Marshmallow Frosting
Equipment
- 12-Count Muffin Pans
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Hot Chocolate Cupcakes
- 1 large egg
- ¾ cup sugar
- ½ cup milk
- ⅓ cup vegetable oil (or canola)
- ⅓ cup warm water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons cocoa powder
- 1 hot cocoa packet (or 3 tablespoons)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Whipped Cream Filling
- ½ cup heavy whipping cream
- 1 tablespoon sugar
- ⅛ teaspoon vanilla extract
Marshmallow Frosting
- 1 cup unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 7 ounces marshmallow fluff
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Additional Toppings
- mini marshmallows
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pans with cupcake liners. Set aside.
Hot Chocolate Cupcakes
- In a large bowl, whisk together the egg, sugar, milk, oil, warm water, and vanilla extract until combined. Then whisk in the flour, cocoa powder, hot chocolate packet, baking soda, baking powder, and salt (the batter will be thin).
- Fill the cupcake liners about ⅔ of the way full (about 2 ½ tablespoons) and bake for 14-18 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Whipped Cream Filling
- In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form (2-3 minutes)
- Place the whipped cream into a piping bag and place into the refrigerator for later.
Marshmallow Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter until light and creamy (1-2 minutes). Scrape down the sides and bottom of the bowl using a silicone spatula when needed.
- Add the marshmallow fluff, powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until light and creamy (about 1-2 minutes).
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the whipped cream filling.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Cover each frosted cupcake with mini marshmallows on top (optional).
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
:Besides loving these chocolate cupcakes, that marshmallow frosting on top is so so delicious!