These Hot Chocolate Cupcakes are filled with whipped cream, topped with a marshmallow frosting, chocolate drizzle, and mini marshmallows. It's like taking a sip of hot cocoa but in cupcake form!
These hot cocoa cupcakes takes my favorite chocolate cupcake recipe and adds a whole hot chocolate mix to it.
The gooey marshmallow buttercream frosting is my favorite part about these cupcakes. It's made out of marshmallow fluff and it makes the frosting so light and fluffy!
Looking for more chocolate recipes? Then check out these: double chocolate crinkle cookies, chocolate marshmallow cookies, and chocolate pop tarts.
Why You'll Love These Cupcakes
- They taste just like an actual hot chocolate.
- Each bite is soft, fluffy, and creamy.
- They're super chocolatey and moist.
- A whipped cream filling is in the center.
- They're perfect for the holiday season!
You can enjoy a cup of hot cocoa while eating these cupcakes!
There's chocolate, whipped cream, and marshmallows. Those are all the best parts of that warm drink!
Expert Baking Tips
- Muffin Pans: Because this recipe makes about 14 cupcakes, you’ll need two 12-count muffin pans. Use cupcake liners to line the pans and bake each pan separately.
- 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 1/2 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.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Cocoa Powder: I used Hershey's natural unsweetened cocoa powder. Make sure to sift the cocoa powder before using.
- 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 and chocolate ganache. Do not substitute it for heavy cream, as they are not the same.
- Chocolate Chips: I used semi-sweet, but you could also use milk chocolate or dark chocolate chips.
- Marshmallow Creme: One 7-ounce jar is what you need in order to make the frosting.
Here are the step by step instructions on how to make this hot chocolate cupcake recipe.
Step 1: Dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, hot chocolate packet, baking soda, baking powder, and salt.
Step 2: Wet ingredients. Add the egg, milk, warm water, vegetable oil, and vanilla extract and whisk until combined. The cupcake batter will be thin.
Step 3: Bake the cupcakes. Fill the cupcake liners 1/2 way full and bake for 14-16 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Step 4: Cream filling. 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: Chocolate ganache. Add the chocolate chips to a small bowl. In a microwave-safe bowl, heat the heavy whipping cream until bubbling.
Pour over the chocolate and let it sit for 3 minutes. Then whisk together until smooth.
Step 6: Make the frosting. In a large bowl of a stand mixer using the paddle attachment, beat the butter until light and creamy.
Add the marshmallow fluff, powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined. Then beat on high speed until light and creamy.
Assembling The Cupcakes
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.
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 the chocolate sauce and marshmallows.
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
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 chocolate buttercream or even a whipped cream frosting.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
More Cupcake Recipes
Hot Chocolate Cupcakes
- 12-Count Muffin Pans
- Mixing Bowls
- Cupcake Liners
- Electric Stand Mixer
- 1 cup all-purpose flour
- ¾ cup sugar
- 3 tablespoons cocoa powder, sifted
- 1 hot cocoa packet (or 3 tablespoons)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup milk, room temperature
- ½ cup warm water
- ⅓ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 1 tablespoon sugar
- ⅛ teaspoon vanilla extract
- ½ cup unsalted butter, room temperature
- 7 ounces marshmallow fluff
- 1 ½ cups powdered sugar
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- ¼ cup semi-sweet chocolate chips
- mini marshmallows
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
- In a large bowl, whisk together the flour, sugar, sifted cocoa powder, hot chocolate packet, baking soda, baking powder, and salt. Then add the egg, milk, warm water, vegetable oil, and vanilla extract and whisk until combined (the batter will be thin).
- Fill the cupcake liners 1/2 way full (about 2 tablespoons) and bake for 14-16 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.*Bake each muffin pan separately.
- 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.
- In a small bowl, add the chocolate chips. Set aside.
- In a microwave-safe bowl, heat the heavy whipping cream until bubbling (25-40 seconds). Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.
- 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).
- 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 the chocolate ganache and place mini marshmallows on top (optional).
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
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