These hot cocoa cupcakes are the perfect way to impress your friends and family with an adorable and delicious treat. The fluffy cupcakes are topped with a cloud of marshmallow frosting and a cute candy cane handle—it’s like a cup of hot cocoa in cupcake form!
I love these cupcakes because they capture the cozy, comforting feeling of sipping a mug of hot chocolate on a chilly winter day. And let’s face it, it’s nice to have some winter treats that aren’t entirely Christmas-themed!
These hot chocolate cupcakes are super easy to make. With just a few simple ingredients and a box of cake mix, you can make a batch of these cupcakes in no time. Plus, the addition of hot cocoa mix to the batter gives them an extra boost of chocolate flavor.
By using a cake mix as the base, you can whip up a batch of these cuties in no time. The addition of some simple ingredients, like hot cocoa, takes these cupcakes beyond a standard boxed mix.
And the fluffy marshmallow frosting is perfect for topping them off. And when you add in the adorable candy cane handle and a few mini marshmallows on top? They are almost too cute to eat (almost!).
I’ll walk through the simple process of whipping up a batch of these incredible hot chocolate cupcakes. I’ll also provide some tips and tricks for ensuring your cupcakes turn out perfectly every time and suggest some fun variations. These cupcakes are the perfect treat for any winter occasion, whether you’re cozying up by the fire or hosting a holiday party.
Looking for more hot chocolate flavor? Try hot chocolate cookies, hot cocoa mix in a jar, or Grinch hot chocolate bombs!
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Vanilla cake mix: I love using cake mix as a base for my cupcakes because it saves so much time and hassle. Plus, it always yields consistent results.
- Hot cocoa mix: You can use packets of your favorite brand or even cocoa powder if you prefer a deeper chocolate taste.
- Marshmallow fluff: Fluff gives the frosting a light, fluffy texture and sweet vanilla flavor.
- Mini candy canes
- Mini marshmallows: Marshmallow bits are a little smaller than mini marshmallows and work well for decorating cupcakes.
You will also need standard baking staples, including eggs, oil, vanilla extract, butter, powdered sugar, and milk.
🥣How to Make Hot Chocolate Cupcakes
- Preheat your oven to 350 degrees F and line two 12-count cupcake tins with liners.
- Combine the vanilla cake mix, eggs, oil, water, hot cocoa mix, and vanilla extract in a large mixing bowl. Mix everything together until well combined and smooth.
- Divide the batter evenly among the cupcake liners, filling each one about 2/3 of the way full.
- Pop those cupcakes into the oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cupcakes are done, let them cool in the pans for about 30 minutes before removing them.
- While the cupcakes are cooling, make the marshmallow frosting. In a large mixing bowl, combine the marshmallow fluff, softened butter, powdered sugar, vanilla extract, and the milk. Mix everything at a low speed until it’s well incorporated, then crank up the speed to high and mix for 3-4 minutes until the frosting is light and fluffy.
- Transfer the frosting to a piping bag fitted with a 1A tip (or whatever tip you prefer) and pipe a generous swirl onto each cooled cupcake.
- Add a mini candy cane to the side of each cupcake as a handle for the finishing sprinkle on some mini marshmallows.
🍴Serving Ideas
These hot chocolate cupcakes are perfect for so many occasions! These cupcakes are a great addition to any holiday dessert spread. The festive candy cane and marshmallow garnishes make them extra cute and perfect for Christmas or winter parties.
If you have a winter birthday or are someone who loves hot chocolate, these cupcakes would make a great birthday treat! And, of course, they pair perfectly with a big mug of hot cocoa.
💭How to Store
Store the cupcakes in an airtight container. You can use a plastic storage container or a cupcake carrier if you have one. Just make sure it seals tightly to keep air out.
I don’t recommend stacking the cupcakes because of the icing and marshmallows. They will keep at room temperature for up to 3 days.
If the candy canes sit on the frosting too long, they can start to dissolve and get sticky. So, if you don’t plan to finish them all, I recommend waiting to add the candy canes and marshmallows until right before serving.
⭐Tips
Be sure to check out the step by step instructions
- For even more chocolate flavor, make this recipe with chocolate cake mix.
- For even baking, fill each cupcake liner about 2/3 of the way full. This will give the cupcakes room to rise without overflowing.
- For the frosting, soften the butter to room temperature before mixing it. This will help it incorporate better with the other ingredients and create a smooth, creamy texture.
- While the candy cane and marshmallow garnishes are cute and classic, feel free to get creative with your toppings! You could try drizzling the cupcakes with chocolate sauce, sprinkling them with crushed peppermints, or adding a chocolate truffle.
- You can use cocoa powder instead of hot cocoa packets for a deeper chocolate flavor.
- You can substitute a flavored coffee creamer for the milk in the icing. Choose peppermint coffee creamer or eggnog flavored to add some holiday spirit to the frosting.
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Hot Cocoa Cupcakes Recipe
Ingredients
Cupcakes
- 1 box vanilla cake mix 13.5 ounces
- 3 large eggs
- 1/3 cup oil
- 1 cup water
- 3 tablespoons hot cocoa mix
- 1 tablespoon vanilla
Decorating
- 7 ounces Marshmallow fluff or creme
- 1/2 cup unsalted butter softened to room temperature
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla
- 24 Mini candy canes
- Mini Marshmallows
Instructions
Cupcakes
- Preheat the oven to 350 degrees F.
- Add cupcake liners to 24 muffin tins.
- Add cake mix, eggs, water, cocoa, vanilla, and oil to a bowl. Mix until well combined. Divide evenly among the cups.1 box vanilla cake mix, 3 large eggs, 1/3 cup oil, 1 cup water, 3 tablespoons hot cocoa mix, 1 tablespoon vanilla
- Bake for 15-18 minutes or until the toothpick comes out clean.
- Let cool in pans for 30 minutes.
Frosting
- Add marshmallow creme, butter, powdered sugar, vanilla, and milk to a bowl. Mix on low for 2-3 minutes, then mix on high for an additional 3-4 minutes.7 ounces Marshmallow fluff or creme, 1/2 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla, 2-3 tablespoons milk
- Add frosting to a piping bag with a tip 1A or another tip. Pipe the frosting onto the cupcakes.
- Add a mini candy cane to the side and a few mini marshmallows on top.24 Mini candy canes, Mini Marshmallows
Notes
- For even more chocolate flavor, make this recipe with chocolate cake mix.
- For even baking, fill each cupcake liner about 2/3 of the way full. This will give the cupcakes room to rise without overflowing.
- If you don’t have a piping bag you can use a ziploc bag with the corner cut off to add the frosting to the cupcakes.
- You can use cocoa powder instead of hot cocoa packets for a deeper chocolate flavor.
- You can substitute a flavored coffee creamer for the milk in the icing. Choose peppermint coffee creamer or eggnog flavored to add some holiday spirit to the frosting.
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Nutrition Information
Nutrition facts are estimates.
