Simple Hot Chocolate Cupcakes
Simple Hot Chocolate Cupcakes are the yummiest moist chocolate cupcakes filled with marshmallow fluff, topped with hot chocolate frosting and garnished with mini marshmallows. The perfect hot cocoa winter bite!
These simple Hot Chocolate Cupcakes are here to bring all the cozy vibes of a classic winter drink right into your kitchen! Think fluffy, chocolatey cupcakes filled with gooey marshmallow fluff and topped with a hot cocoa frosting. With every bite, you get that rich chocolate warmth, a little marshmallowy sweetness, and, of course, a sprinkle of nostalgia. Whether you’re enjoying these with a mug of hot cocoa or all on their own, they’re perfect for chilly nights or festive gatherings alike.
If you’re looking for a treat that’s easy to whip up and brings a little winter magic to your dessert plate, these cupcakes have you covered. No special skills required—just a few ingredients, a simple process, and a few fun garnishes to make these cupcakes look (and taste!) like a dream. Ready to dive into the magic of hot chocolate, cupcake-style? Let’s do this!
What are Simple Hot Chocolate Cupcakes?
Simple Hot Chocolate Cupcakes are chocolatey cupcakes inspired by the classic winter drink. With moist chocolate cake as a base, these cupcakes are filled with gooey marshmallow fluff and topped with a smooth, cocoa-flavored frosting. Think of it as hot chocolate in cupcake form, complete with mini marshmallows for the ultimate winter treat.
Why You’ll Love This Easy Hot Chocolate Cupcake Recipe
- Simple Ingredients: All you need are pantry basics and a few winter staples.
- Quick to Make: With just 20 minutes of prep and 20 minutes in the oven, they’re ready in no time.
- Perfect for All Ages: Everyone loves a cozy hot chocolate vibe, especially when it’s cupcake-sized!
- Customizable: Add chocolate chips, drizzle caramel, or use colored marshmallows for extra flair.
- Ideal Winter Treat: These cupcakes are great for holiday parties, cozy evenings, or as a special treat.
RELATED: Simple Red Velvet Cupcakes – moist, cocoa-infused cake topped with a cloud of creamy cream cheese frosting.
What Tools Do You Need to Make This Recipe?
- Cooling rack
- Mixing bowls (1 medium, 1 large)
- Whisk
- Electric or stand mixer
- Cupcake pan and liners
- Piping bags for frosting and marshmallow filling
Ingredients you’ll need
For the Cupcakes
- 1 cup flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup vegetable oil
- 2 eggs
- 1 cup freshly brewed coffee
- 1.5 tsp vanilla extract
For the Frosting
- 1 stick unsalted butter (room temperature)
- 2 cups powdered sugar
- 1 hot cocoa packet
- 1 Tbsp cocoa powder
- 2 Tbsp heavy cream
Additional Ingredients
- 1 cup Marshmallow Fluff
- Mini marshmallows for garnish
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How to Make This Simple Hot Chocolate Cupcakes Recipe… You’ve Got This!
- Prep the Oven and Pan: Preheat to 350°F. Add cupcake liners to a cupcake pan and set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, mix oil, eggs, coffee, and vanilla.
- Mix It All Together: Pour the dry ingredients into the wet and whisk until combined.
- Fill and Bake: Pour the batter into cupcake liners, filling each ¾ full. Bake for 20 minutes or until a toothpick comes out clean.
- Cool the Cupcakes: Let them cool completely on a wire rack before frosting.
- Make the Frosting: Using a mixer, beat butter on medium for 1 minute. Gradually add powdered sugar, hot cocoa mix, cocoa powder, and heavy cream until fluffy.
- Assemble the Cupcakes: Cut a small hole in the top of each cupcake, fill with marshmallow fluff, and top with chocolate frosting.
- Garnish and Enjoy: Decorate with mini marshmallows and enjoy!
Make this simple Hot Chocolate Cupcakes recipe then check out my Simple Red Velvet Cupcakes and more of my simple cupcake recipes.
How to Store Leftovers of Simple Hot Chocolate Cupcakes
These cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep them a bit longer, refrigerate them for up to a week, but be sure to let them come to room temperature before serving to keep that moist, fluffy texture.
Frequently asked questions
Can I substitute the coffee?
Yes! Use hot water if you prefer, but coffee adds depth to the chocolate flavor.
Can I use store-bought frosting?
Absolutely! But making it yourself really adds to the flavor and fun.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute for the best results.
What if I don’t have marshmallow fluff?
Try a dollop of whipped cream or marshmallow creme as a substitute.
How can I make them extra chocolatey?
Add a few chocolate chips to the batter or sprinkle some on top of the frosting.
A Winter Treat That’s Easy and Delicious
These simple Hot Chocolate Cupcakes are an absolute breeze to make and are the ultimate winter comfort food. With cozy flavors, gooey marshmallow filling, and a luscious chocolate frosting, this is the perfect winter baking recipe to keep you warm and happy all season long. Enjoy, and happy baking!
Other simple cupcake recipes to try
- Simple Red Velvet Cupcakes – moist, cocoa-infused cake topped with a cloud of creamy cream cheese frosting that is crazy easy to make!
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Simple Hot Chocolate Cupcakes Recipe
Ingredients
Cupcake Ingredients
- 1 cup flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup vegetable oil
- 2 eggs
- 1 cup freshly brewed coffee
- 1.5 tsp vanilla
Frosting Ingredients
- 1 stick unsalted butter room temperature
- 2 cups powdered sugar
- 1 hot cocoa packet**
- 1 Tbsp cocoa powder
- 2 Tbsp heavy cream
Additional Ingredients
- 1 cup Marshmallow Fluff
- Mini marshmallows for garnish
Instructions
- Preheat the oven to 350 degrees F. Add cupcake liners to the cupcake pan and set aside.
- In a medium sized bowl, combine the dry ingredients (1 cup flour 1 cup sugar ⅓ cup cocoa powder 1 tsp baking soda and ¼ tsp salt).
- In a larger bowl, combine the wet ingredients (⅓ cup vegetable oil, 2 eggs, 1 cup freshly brewed coffee and 1.5 tsp vanilla).
- Add the dry ingredients into the wet and whisk until just combined.
- Fill cupcakes ¾ the way full and bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Transfer the cupcakes to a cooling rack and allow to fully cool before frosting.
- Meanwhile, make the frosting by adding the 1 stick unsalted butter to a large mixing bowl. With an electric or stand mixer, mix on medium speed for 1 minute.
- Add in the 2 cups powdered sugar 1 cup at a time.
- Pause to scrape the sides of the bowl. Add the 1 hot cocoa packet**, 1 Tbsp cocoa powder and 2 Tbsp heavy cream.
- Mix again until a smooth, fluffy frosting has formed. Transfer to a piping bag.
- Put the 1 cup Marshmallow Fluff in another piping bag.
- Using a knife, cut a half inch hole in the top of each cupcake stopping just before the bottom.
- Fill each cupcake with the fluff and top with the chocolate frosting.
- Add the Mini marshmallows for garnish and Enjoy!