Why You’ll Love Them

🏡 They transform the comforting warmth of hot cocoa into a moist, chocolatey cupcake — perfect for cold days, holidays or cozy evenings at home.
🍫 Topped with fluffy marshmallow frosting + whipped “hot cocoa” cream (plus mini marshmallows!) — every bite tastes like sipping cocoa by the fireplace.
🎉 Easy enough for a casual treat, but festive and indulgent enough for holiday parties or special celebrations.

Denize J

Hot Chocolate Cupcakes with Marshmallow Frosting

Cozy, moist chocolate cupcakes topped with fluffy marshmallow frosting and optional hot-cocoa whipped cream — tastes like your favorite cup of hot chocolate in dessert form.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 24

Course: Dessert

Cuisine: American

Calories: 354

Ingredients Equipment Method Notes

Ingredients

1 cup all-purpose flour
½ cup Dutch-process cocoa powder
¼ cup hot cocoa mix powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup salted butter, room temperature
1½ cups granulated sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
1 tablespoon vanilla extract
½ cup sour cream, room temperature
1 cup buttermilk, room temperature
8 tablespoons salted butter, softened Marshmallow Frosting
7 ounces marshmallow fluff Marshmallow Frosting
4 cups powdered sugar Marshmallow Frosting
1 teaspoon vanilla extract Marshmallow Frosting
6 tablespoons heavy cream Marshmallow Frosting
1½ cups cups heavy cream Optional Hot Cocoa Whipped Cream
1–2 tablespoons powdered sugar Optional Hot Cocoa Whipped Cream
¼ cup dry hot cocoa powder mix Optional Hot Cocoa Whipped Cream
dehydrated mini marshmallows (or mini marshmallows) (optional)

Equipment

Muffin pan (2 × 12-cup)
cupcake liners
Mixing bowls
Stand mixer or electric hand mixer
Spatula
Piping bags + piping tips (optional)
Wire rack

Method

Preheat oven to 350 °F (175 °C). Line 2 muffin pans with liners.
Whisk flour, cocoa, hot cocoa mix, baking powder, soda and salt; set aside.
Cream butter + sugar until light & fluffy.
Add eggs, yolks and vanilla; beat until combined. Mix in sour cream + buttermilk.
Add dry ingredients; stir until just combined. Do not overmix.
Add dry ingredients; stir until just combined. Do not overmix.
Cool cupcakes completely on wire rack.
For frosting: beat butter + marshmallow fluff until creamy. Add powdered sugar, vanilla, cream; beat until fluffy.
(Optional) Whip heavy cream, powdered sugar and cocoa-mix until stiff peaks for hot cocoa whipped cream.
Pipe marshmallow frosting, add small swirl of whipped cream, top with mini marshmallows.

Notes

– For best flavor, use Dutch-process cocoa. Regular cocoa will work, but flavor/color slightly differ.
– Frost only when cupcakes are fully cooled — to prevent frosting from melting.
– Hot cocoa mix gives a nostalgic flavor twist — do not use liquid mixes.
– Cupcakes freeze well unfrosted — frost when ready to serve.

🍫 Ingredients

Cupcakes

2 cups all-purpose flour (≈ 250 g)
½ cup Dutch-process cocoa powder (≈ 40 g)
¼ cup hot cocoa mix powder (≈ 30 g)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup salted butter, room temperature (≈ 113 g)
1½ cups granulated sugar (≈ 300 g)
2 large eggs, room temperature
2 large egg yolks, room temperature
1 tablespoon vanilla extract
½ cup sour cream, room temperature (≈ 120 g)
1 cup buttermilk, room temperature

Marshmallow Frosting

8 tablespoons salted butter, softened
7 ounces marshmallow fluff (or marshmallow creme)
4 cups powdered (confectioners’) sugar
1 teaspoon vanilla extract
6 tablespoons heavy cream

Hot Cocoa Whipped Cream (optional topping)

1½ cups heavy cream
1–2 tablespoons powdered sugar
¼ cup dry hot cocoa powder mix

Garnish / Decor (optional)

Dehydrated mini marshmallows (or mini marshmallows) for topping

🧁 Instructions

1. Preheat & Prep

Preheat the oven to 350 °F (≈ 175 °C). Line 2 muffin pans (or enough for ~24 cupcakes) with cupcake liners.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, Dutch cocoa, hot cocoa mix powder, baking powder, baking soda and salt. Set aside.

3. Cream Butter & Sugar

In a stand mixer (or large bowl), cream the butter and sugar until light and fluffy (about 2–3 minutes), scraping the sides as needed.

4. Add Eggs & Wet Ingredients

Add eggs, egg yolks and vanilla, beating until combined. Then mix in sour cream and buttermilk until batter is smooth.

5. Combine Dry + Wet

Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

6. Bake Cupcakes

Fill each liner about ⅔ full. Bake for 17–19 minutes or until a toothpick inserted comes out clean.
Let the cupcakes cool in the pan 5 min, then transfer to a wire rack to cool completely.

7. Marshmallow Frosting

In a clean bowl, beat softened butter and marshmallow fluff until creamy. Add powdered sugar, vanilla and heavy cream; beat until frosting is fluffy and smooth (about 5 min).

8. Hot Cocoa Whipped Cream (Optional)

In another bowl, whip heavy cream, powdered sugar and cocoa mix until stiff peaks form.

9. Assemble & Decorate

Pipe marshmallow frosting on each cooled cupcake. Then pipe a small dollop of hot cocoa whipped cream on top. Finish with a sprinkle of dehydrated mini marshmallows for that cozy hot-chocolate-inspired look.

📦 Storage & Make-Ahead Tips

🍰 Best eaten the day made. If storing for later — refrigerate frosted cupcakes in airtight container up to 3 days.
🧊 Unfrosted cupcakes: store at room temperature (airtight) up to 2 days, or freeze for up to 3 months.
✅ Make-ahead idea: bake cupcakes a day or two early, store unfrosted, then frost + top on day of serving for fresher result.

Hot Chocolate Cupcakes — Cozy, Marshmallow-Topped Cupcakes