Description

Warm, chocolaty, and irresistibly cozy — these Hot Cocoa Cupcakes are like your favorite winter drink turned into the perfect sweet treat. Featuring a rich, moist cocoa-infused base and topped with creamy chocolate frosting and a marshmallow garnish, they’re ideal for holidays, cold evenings, or anytime you’re craving a little indulgence. This is your go-to easy recipe for a quick dessert, festive holiday baking, or even creative food ideas for parties. It’s everything you love about hot cocoa, reimagined as a decadent cupcake — simple to make, delightful to eat, and loved by all ages.

Ingredients

For the Cupcakes:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
½ cup whole milk
½ cup hot water or brewed coffee
1 tsp vanilla extract

For the Frosting:

1 cup unsalted butter (room temp)
½ cup unsweetened cocoa powder
3–4 cups powdered sugar
3–4 tbsp heavy cream or milk
1 tsp vanilla extract

For Garnish:

Mini marshmallows

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat together both sugars and vegetable oil until smooth. Add eggs and vanilla; mix until creamy.
Gradually add dry ingredients, alternating with milk. Mix just until combined.
Stir in the hot water (or coffee). The batter will be thin — that’s okay.
Divide batter evenly into cupcake liners, filling each about ⅔ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter and cocoa powder until smooth. Add powdered sugar gradually, then mix in cream and vanilla until fluffy.
Pipe frosting onto cooled cupcakes and top with mini marshmallows.

Prep Time: 15 minutes
Cook Time: 20 minutes