Go Back
–+ servings
Hot chocolate cupcakes with white frosting, mini marshmallows, and small candy canes in red wrappers elegantly sit on a white stand.
Print Recipe
5 from 1 vote

Hot Chocolate Cupcakes

Every chocolate lover is going to want to try these adorable hot chocolate cupcakes. They're so rich-flavored, sweet and delicious.
Prep Time15 minutes
Cook Time20 minutes
Cooling Time30 minutes
Total Time1 hour 5 minutes
Course: Baked Goods, Dessert
Cuisine: American
Keyword: Christmas, Cupcakes
Servings: 24 cupcakes
Author: Bella Bucchiotti

Equipment

Ingredients

For the Cupcakes:

For the Frosting:

To Garnish:

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

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.

Nutrition

Calories: 188kcal | Carbohydrates: 25g | Protein: 0.3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 32mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 296IU | Calcium: 5mg | Iron: 0.04mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code