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I can’t get enough of these hot chocolate cupcakes—they’re absolutely divine! Rich and moist, these chocolate cupcakes get a delightful boost from hot cocoa mix, making them even more indulgent. The cupcakes themselves are very simple to prepare using hot cocoa mix, vanilla, and boxed devil’s food cake mix, and then you have a fluffy marshmallow frosting, candy canes, and mini marshmallows for a festive candy cane mug holder garnish. Trust me, these little treats are sure to bring a smile to anyone’s face!
Every chocolate lover is going to want to try these adorable hot chocolate cupcakes. They’re so rich-flavored, sweet and delicious.
Do you enjoy baking? You might also like to try hot cocoa cookie cups, some black and white cookies, or these chocolate marshmallow cookies.
Why You’ll Love It
A simple recipe: Using a boxed cake mix and hot cocoa mix really cuts down on prep time.
Tastes so good: These hot chocolate cupcakes are perfectly sweet and delicious.
A seasonal treat: These cookies are ideal for the chilly months. Anytime it’s cold enough to crave hot chocolate is also the perfect time to whip up a batch of these cookies too.
Hot Cocoa Cupcakes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Hot cocoa mix: Cocoa mix adds an extra level of chocolate creaminess and gives the classic hot cocoa flavor. It’s also used as a light dusting as a garnish.
Vanilla extract: Adds depth of flavor to both the cake and frosting. Use 100% pure vanilla for the best flavor. (I used this one!)
Devil’s food cake mix: Creates a rich, chocolatey cupcake base. Using a mix means you don’t have to worry about adding other ingredients like baking powder or baking soda.
Unsalted Butter: Butter contributes to the rich, velvety texture and flavor that pairs perfectly with the warm, chocolatey theme. It’s the base that ties all the frosting ingredients together.
Marshmallow cream: Creates a fluffy, marshmallow-like frosting that mimics hot cocoa toppings; you can use a similar quantity of homemade marshmallow fluff.
Powdered Sugar: Sweetens, thickens and stabilizes the frosting.
Mini candy canes and marshmallows: Add a fun, festive look and make the cupcakes more kid-friendly.
How to Make Hot Chocolate Cupcakes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cupcake batter: Combine the dry cake mix with the ingredients listed on the box, along with cocoa powder and vanilla extract, using a stand mixer or hand mixer. Divide the mixture between cupcake liners.
Bake the cupcakes: Bake cupcakes until a toothpick inserted in one comes out clean and let them cool completely on a wire rack.
Make the frosting: Beat the butter, marshmallow cream and vanilla extract together in a large bowl. Mix in the powdered sugar and keep beating until fluffy and smooth.
Frost the cupcakes: Hook a candy cane on to the top of each cupcake. Pipe the marshmallow buttercream frosting on top of the cupcakes using a piping bag. Decorate with hot chocolate powder, mini marshmallows and crushed candy canes.
Substitutions and Variations
Cake mix: Substitute devil’s food cake mix with milk chocolate cake mix if you prefer a lighter chocolate flavor.
Extra chocolate: Stir some mini chocolate chips into the batter for an extra chocolate boost.
More mint: Add ¼ teaspoon of peppermint extract to the frosting if you want a cool, minty flavor.
Serving Suggestions
As a snack: Enjoy hot chocolate cupcakes with a cup of hot chocolate or Grinch green holiday hot chocolate.
For dessert: Serve them with other festive treats, such as Oreo chocolate chip cookies, adding a glass of white Christmas punch on the side.
As a gift: They’re certainly cute enough to gift. Peppermint meringue kiss Christmas cookies are another idea!
How to Store Hot Cocoa Cupcakes
Store: Keep the cupcakes in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freeze: You can freeze them in an airtight container for up to 3 months (it’s best to freeze them without the marshmallow frosting and toppings).
Thaw: Defrost in the refrigerator overnight.
Top Tips
Smooth and creamy frosting: Beat the unsalted butter for a few minutes before adding the other ingredients (this helps achieve a smooth, light texture).
Frosting the cupcakes: Use a piping bag and tip or snip the corner off a Ziploc bag to pipe the frosting on. Alternatively, spread the frosting on using a palette knife.
Crushed candy canes: Use a rolling pin or meat mallet to crush them.
Hot Chocolate Cupcake Mugs FAQs
You can bake the cupcakes a day ahead if you like and frost them the day of serving. The frosting can be made a day in advance and kept in the fridge; let it soften slightly before using.
Sure, if you want to serve these with whipped cream and chocolate syrup, go ahead!
You can use sweetened or unsweetened cocoa powder or hot chocolate mix.
Hot Chocolate Cupcake Recipe
Hot Chocolate Cupcakes
Equipment
- Pastry Bag and Tip
Ingredients
For the Cupcakes:
- ⅓ Cup hot cocoa mix
- 1 Teaspoon vanilla extract
- 1 Box devil’s food cake mix, 15¼ Ounce box, plus ingredients listed on the box – usually water, oil and eggs
For the Frosting:
- 1¼ Cup unsalted butter, at room temperature
- 1 Jar marshmallow cream, 7 Ounce jar
- 1 Teaspoon vanilla extract
- 3 Cups powdered sugar, sifted
To Garnish:
- hot cocoa mix
- mini candy canes
- mini marshmallows
- crushed candy canes
Instructions
Make the Cupcakes:
- Preheat the oven to 350°F and line a cupcake pan with 24 cupcake liners.
- In a large bowl, prepare the cake mix directed on the box. Mix in the hot cocoa mix and vanilla into the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely (30 to 45 minutes) on a wire rack.
Make the Frosting:
- In a mixing bowl, beat the softened unsalted butter on a medium-high speed until smooth and creamy, about 2 minutes.
- Add the marshmallow cream and a teaspoon of vanilla extract, mixing well.
- Gradually add the powdered sugar and beat until the frosting is smooth and fluffy.
Decorate the Cupcakes:
- Carefully trim the bottom part of a candy cane. Place the candy cane's hook on the cupcake's top, off to the side, gently pressing it in. This will be the handle for your hot cocoa cup. Save the remainder of the candy cane to use on the top of the cupcake.
- Once the cupcakes are completely cooled, pipe or spread the frosting over them.
- Garnish with a light dusting of hot cocoa mix, mini marshmallows and a few crushed candy cane pieces.
Notes
Frosting the cupcakes: Use a piping bag and tip or snip the corner off a Ziploc bag to pipe the frosting on. Alternatively, spread the frosting on using a palette knife.
Crushed candy canes: Use a rolling pin or meat mallet to crush them.
Nutrition
These hot chocolate cupcakes are a fun treat when the weather is cold and you crave something cozy, sweet and delicious to pair with a hot drink. They’re made with a devil’s food cake mix to keep the prep simple and they’re dressed up with candy canes, mini marshmallows and a cocoa powder dusting on top.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The marshmallow frosting and candy cane garnish made these cupcakes such a festive treat!