Hot Cocoa Cupcakes Recipe Perfect for Winter Warmth

Cozy winter nights call for decadent hot cocoa cupcakes that melt hearts instantly.

My kitchen always feels magical when these sweet treats are baking.

Warm chocolate aromas waft through the house, promising pure comfort in every bite.

Marshmallow frosting adds a playful twist to classic dessert expectations.

Rich cocoa flavors dance between tender cake layers, creating a nostalgic experience.

These delightful cupcakes blend childhood memories with grown-up baking skills.

You’ll want to savor each delicious morsel and share the joy with everyone around you.

How to Save and Reheat Cupcakes the Right Way

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Cover carefully to prevent the marshmallow frosting from sticking to the container's lid.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature and frost before serving.
• Warm refrigerated cupcakes briefly in the microwave for 10-15 seconds to restore their soft texture. Avoid overheating, which can dry out the cake.
• Let refrigerated cupcakes sit at room temperature for 30 minutes before serving to enjoy the best flavor and texture.

Flavors That Work with Hot Cocoa Cupcakes

• A spicy, creamy chai tea creates a delightful contrast to the rich chocolate cupcakes, enhancing the dessert's warmth and complexity with its aromatic blend of cinnamon, cardamom, and ginger.
• Scatter chopped toasted almonds or pecans around the cupcake plate, adding a crunchy texture and nutty depth that complements the marshmallow frosting's soft sweetness.
• A scoop of cold, creamy vanilla bean ice cream provides a luxurious temperature and flavor contrast, melting softly against the warm chocolate cupcake and creating a decadent dessert experience.
• A robust, freshly brewed dark roast coffee intensifies the chocolate notes, cutting through the sweetness and offering a sophisticated adult pairing that elevates the entire cupcake moment.

Toppings and Fillings to Try in Cocoa Cupcakes

• Gluten-Free Hot Cocoa Cupcakes: Replace wheat flour with almond or gluten-free blend for those with wheat sensitivities, maintaining the same rich chocolate flavor and soft texture.
• Vegan Chocolate Marshmallow Cupcakes: Swap butter with coconut oil, use flax eggs instead of regular eggs, and create aquafaba-based marshmallow frosting for a plant-based version.
• Low-Sugar Hot Cocoa Cupcakes: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the decadent chocolate taste.
• Dairy-Free Hot Chocolate Cupcakes: Use almond, oat, or coconut milk instead of dairy milk, and replace butter with plant-based margarine for those with lactose intolerance.

Hot Cocoa Cupcakes with a Gooey Surprise

• Prepare these delightful cupcakes in just 45 minutes with basic pantry ingredients, making them perfect for spontaneous baking adventures.
• Kids and adults will love the rich chocolate flavor and fluffy marshmallow topping, creating a nostalgic treat that sparks joy and creates sweet memories.
• Elevate your dessert table with these elegant cupcakes that capture the essence of hot cocoa, making them ideal for winter gatherings, Christmas parties, or cozy weekend treats.

Cocoa Cupcake Essentials to Keep on Hand

• All-Purpose Flour: Key dry ingredient that provides structure and texture to the cupcakes.
• Cocoa Powder: Delivers rich chocolate flavor and deep brown color for hot cocoa theme.
• Baking Powder, Baking Soda: Essential leavening agents that help cupcakes rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Provides moisture and rich flavor, best when at room temperature.
• Sugar: Sweetens and helps create tender cupcake texture.
• Eggs: Bind ingredients together and add structure.
• Vanilla Extract: Adds depth and warmth to the cupcake flavor.
• Milk: Adds moisture and helps create smooth batter consistency.
• Hot Water or Coffee: Intensifies chocolate flavor and provides extra moisture.

• Egg Whites: Create light, airy marshmallow frosting texture.
• Sugar: Sweetens and stabilizes meringue-like frosting.
• Cream of Tartar: Helps stabilize egg whites and create smooth, glossy peaks.

• Mini Marshmallows: Classic hot cocoa topping for decorative and thematic touch.
• Chocolate Curls: Optional elegant decoration for extra chocolate flavor.
• Cocoa Powder: Optional dusting for additional chocolate presentation.

Bake These Cupcakes Without Breaking a Sweat

Step 1: Warm Up the Oven

Preheat the oven to 350F (175C). Line a muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

Sift together:

Flour

Cocoa powder

Baking powder

Baking soda

Salt

Set the mixture aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Alternate adding dry ingredients and milk to the wet mixture. Start and end with dry ingredients. Pour in hot water or coffee, stirring until smooth.

Step 5: Bake the Cupcakes

Fill cupcake liners about two-thirds full with batter. Bake for 18-20 minutes. Check doneness with a toothpick- it should come out clean. Let cupcakes cool completely on a wire rack.

Step 6: Prepare Marshmallow Frosting

Combine in a heatproof bowl:

Egg whites

Sugar

Cream of tartar

Place bowl over simmering water, whisking until sugar dissolves and mixture reaches 160F (70C).

Step 7: Whip the Frosting

Transfer mixture to a stand mixer with whisk attachment. Beat on high speed for 5-7 minutes until stiff, glossy peaks form. Mix in vanilla extract.

Step 8: Decorate Cupcakes

Pipe or spread marshmallow frosting generously on cooled cupcakes. Garnish with:

Mini marshmallows

Chocolate curls

Cocoa powder dusting

Tips That Make Cocoa Cupcakes Moist and Rich

• Sift Dry Ingredients Carefully: Sifting flour, cocoa powder, and other dry ingredients prevents lumps and ensures a smooth, light cupcake texture that melts in your mouth.
• Control Liquid Temperature: Use hot water or coffee at the right temperature to enhance the chocolate flavor without compromising the batter's consistency.
• Master Marshmallow Frosting Technique: Whisk egg white mixture over simmering water precisely to 160F to create a safe, stable, and gorgeously glossy marshmallow topping.
• Prevent Overbaking: Check cupcakes at 18 minutes and use the toothpick test to ensure moist, tender cupcakes that aren't dry or crumbly.
• Decorate with Flair: Garnish cupcakes with mini marshmallows, chocolate curls, or cocoa powder dust to create a visually stunning and deliciously inviting dessert.

Hot Cocoa Cupcakes Recipe

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4.5 from 21 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Indulgent hot cocoa cupcakes blend winter comfort with sweet chocolate magic, promising a delightful dessert experience. Rich marshmallow frosting and cocoa-infused cake create a perfect treat for cold evenings when warmth meets pure deliciousness.

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Ingredients

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Dry Ingredients:

• 1 cup (120 grams) all-purpose flour
• ½ cup (50 grams) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet and Sweet Ingredients:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup (150 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 milliliters) whole milk
• ½ cup (120 milliliters) hot water or brewed coffee

Frosting Ingredients:

• 4 large egg whites
• 1 cup (200 grams) granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Optional Toppings:

• Mini marshmallows
• Shaved chocolate or chocolate curls
• Dusting of cocoa powder

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Instructions

1. Prepare the cupcake foundation by preheating the oven to 350F (175C) and arranging cupcake liners in a muffin tin.
2. Sift together dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl.
3. In a separate large bowl, cream butter and sugar until achieving a light, airy consistency.
4. Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition, then fold in vanilla extract.
5. Gradually alternate adding dry ingredients and milk to the wet mixture, maintaining a smooth texture.
6. Gently stir in hot water or coffee until the batter reaches a uniform consistency.
7. Distribute batter evenly among cupcake liners, filling approximately two-thirds full.
8. Bake for 18-20 minutes, checking doneness with a toothpick inserted into the center.
9. Transfer cupcakes to a wire rack and allow complete cooling.
10. Create marshmallow frosting by combining egg whites, sugar, and cream of tartar in a heatproof bowl.
11. Position the bowl over simmering water, whisking constantly until sugar dissolves and mixture reaches 160F.
12. Transfer mixture to a stand mixer with whisk attachment and beat on high speed until stiff, glossy peaks form.
13. Incorporate vanilla extract into the frosting.
14. Generously pipe or spread marshmallow frosting over completely cooled cupcakes.
15. Embellish with mini marshmallows, chocolate curls, or a light dusting of cocoa powder for an elegant finish.

Notes

• Swap flour for gluten-free alternatives like almond or rice flour to accommodate gluten-sensitive bakers.
• Use dairy-free milk and vegan butter substitutes to create a plant-based version of these decadent cupcakes.
• Enhance the hot cocoa flavor by adding a pinch of cinnamon or a splash of peppermint extract to the batter for an extra cozy twist.
• Ensure egg whites are at room temperature for maximum volume when whipping the marshmallow frosting, creating a lighter, fluffier topping.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 215
• Sugar: 22g
• Sodium: 95mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 36mg