Hot Cocoa Cupcakes Recipe

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Rich, decadent, and full of cozy charm—Hot Cocoa Cupcakes are the ultimate winter dessert you didn’t know you needed. With a moist chocolate base and a cloud of whipped cocoa frosting, these cupcakes channel the spirit of a comforting mug of hot chocolate in every bite. They’re beautifully topped with a swirl of luscious chocolate buttercream and a single fluffy marshmallow, making them as festive as they are flavorful.

Whether you’re planning a holiday party, looking for a creative treat for a bake sale, or just craving a comforting dessert by the fire, these cupcakes hit the sweet spot. The combination of deep cocoa flavor, velvety texture, and just a hint of marshmallow nostalgia makes this recipe perfect for winter gatherings, Christmas dessert tables, or simply spoiling yourself with something irresistibly sweet.

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Ingredients for this Hot Cocoa Cupcakes Recipe

For the cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• ½ cup buttermilk
• ¼ cup sour cream
• 1 tsp vanilla extract
• ½ cup hot water or hot brewed coffee (for deeper chocolate flavor)

For the hot cocoa frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Garnish:

• Mini marshmallows for topping
• Optional: chocolate shavings or crushed peppermint

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Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. In another bowl, beat the sugars with the vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and buttermilk.

Step 2: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cupcakes light and fluffy. Slowly pour in the hot water (or hot coffee), and gently mix until the batter is smooth. It will be thin, but that’s exactly what you want for ultra-moist cupcakes.

Step 3: Bake the Cupcakes

Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Hot Cocoa Frosting

In a large bowl, beat the softened butter until light and fluffy. Sift in the powdered sugar and cocoa powder to avoid lumps, then beat until combined. Add the vanilla extract, a pinch of salt, and 2 tablespoons of cream. Beat for 2–3 minutes, adding more cream if needed, until the frosting is smooth and fluffy.

Step 5: Decorate the Cupcakes

Once the cupcakes are completely cool, pipe a generous swirl of hot cocoa frosting on each one using a star tip for that classic swirl effect. Top each cupcake with a mini marshmallow, and if you like, sprinkle with chocolate shavings or crushed peppermint for extra flair.

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Estimated Nutrition

Per cupcake (with frosting):

• Calories: ~320 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 160mg
• Carbohydrates: 38g
• Sugar: 28g
• Protein: 3g
• Fiber: 2g

Note: Nutritional values may vary based on specific brands and portion sizes used.

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Frequently Asked Questions

1. Can I use hot cocoa mix instead of cocoa powder?

It’s best to use unsweetened cocoa powder for both the batter and frosting, as hot cocoa mix contains sugar and additives that can throw off the recipe’s balance.

2. Can these cupcakes be made ahead of time?

Yes! You can bake the cupcakes a day or two in advance and store them covered. Frosting can also be made ahead and kept refrigerated—just re-whip before using.

3. What can I substitute for buttermilk?

If you don’t have buttermilk, mix ½ cup milk with 1½ tsp vinegar or lemon juice, let it sit for 5–10 minutes, then use as a substitute.

4. Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend that contains xanthan gum for best results.

5. How do I get the perfect frosting swirl?

Use a large star piping tip and apply even pressure as you pipe in a spiral from the outside in. Make sure the frosting is smooth and slightly chilled.

6. Are these cupcakes overly sweet?

They are sweet but balanced by the cocoa powder and slight tang from the buttermilk and sour cream. You can reduce the sugar slightly if preferred.

7. Can I use a different topping instead of marshmallows?

Yes! Try crushed peppermint, sprinkles, chocolate chips, or even a drizzle of caramel or ganache for a unique twist.

8. Do I have to use coffee in the batter?

Not at all. Hot water works perfectly, but coffee deepens the chocolate flavor without making the cupcakes taste like coffee.

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