🎉 Introduction

These Hot Chocolate Cupcakes taste just like your favorite warm winter drink—rich cocoa flavor, soft chocolate crumb, creamy frosting, and mini marshmallows on top. They’re moist, decadent, fluffy, and topped with a creamy hot-chocolate-style buttercream that melts in your mouth. Perfect for Christmas parties, winter celebrations, hot chocolate nights, and cozy baking days, these cupcakes deliver everything you love about hot cocoa in a handheld dessert. Expect bold chocolate flavor, soft texture, and a gorgeous winter look that feels festive, fun, and comforting.

🧰 Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Muffin tin
• Cupcake liners
• Rubber spatula
• Measuring cups & spoons
• Saucepan (for melting chocolate)
• Cooling rack
• Piping bag & tip (optional)

🛒 Ingredients (English Only)

For the Cupcakes

• 160 g All-purpose flour
• 50 g Unsweetened cocoa powder
• 10 g Cocoa powder (for deeper flavor)
• 250 g Granulated sugar
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 teaspoon Instant espresso powder
• 2 Large eggs
• 120 g Sour cream
• 75 g Vegetable oil
• 60 g Whole milk
• 120 g Hot water
• 4 teaspoons Vanilla extract

For the Chocolate Ganache Filling (Optional but EPIC)

• 100 g Semi-sweet chocolate
• 60 g Whole milk

For the Hot Chocolate Buttercream Frosting

• 215 g Unsalted butter, softened
• 330 g Powdered sugar
• 25 g Agave syrup
• 10 g Cocoa powder
• 1 tablespoon Whole milk
• 1 pinch Salt
• 1 teaspoon Vanilla extract

For Decoration

• Mini marshmallows
• 1 Candy stick (crushed or whole for decoration)

👩‍🍳 Directions (Form Steps Style)

🔹 PART 1 — MAKE THE CUPCAKES

Step 1 — Preheat the Oven

• Preheat to 350°F (175°C).
• Line a muffin tin with cupcake liners.

Step 2 — Combine Dry Ingredients

In a large bowl mix:

• Flour
• Cocoa powders (both)
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Espresso powder
  Mix until fully combined.

Step 3 — Whisk Wet Ingredients

In another bowl whisk:

• Eggs
• Sour cream
• Vegetable oil
• Whole milk
• Vanilla extract

Whisk until smooth and creamy.

Step 4 — Add Wet to Dry

• Pour wet mixture into the dry mixture.
• Mix gently until thick but smooth.

Step 5 — Add Hot Water

• Add 120 g hot water.
• Mix slowly — batter will become loose and glossy.
• This step creates ultra-moist cupcakes.

Step 6 — Fill the Cupcake Liners

• Fill each liner 2/3 full.
• Batter should be pourable.

Step 7 — Bake

• Bake 18–22 minutes.
• A toothpick should come out clean.
• Cool in pan 5 minutes → transfer to cooling rack.

🔹 PART 2 — OPTIONAL GANACHE FILLING

(Adds gooey hot-chocolate center — HIGHLY recommended)

Step 8 — Melt Chocolate & Milk

• Add chocolate and milk to a saucepan.
• Heat gently until smooth and melted.
• Cool slightly to thicken.

Step 9 — Fill the Cupcakes

• Cut a small cone from each cupcake center.
• Fill with warm ganache.
• Place the cone piece back on top.

🔹 PART 3 — MAKE THE FROSTING

Step 10 — Cream Butter

• Add softened butter to a bowl.
• Beat until pale and fluffy.

Step 11 — Add Powders & Sweeteners

• Add powdered sugar gradually.
• Add cocoa powder.
• Add a pinch of salt.
• Beat until smooth.

Step 12 — Add Liquid Ingredients

• Add agave syrup.
• Add vanilla extract.
• Add whole milk (1 tablespoon).
  Continue mixing until frosting becomes light, creamy, and pipeable.

🔹 PART 4 — ASSEMBLE

Step 13 — Frost the Cupcakes

• Use a piping bag or spoon.
• Add swirls of hot-chocolate frosting on top.

Step 14 — Decorate

• Add mini marshmallows to each cupcake.
• Sprinkle crushed candy stick on top.
• Add extra cocoa dust if desired.

Step 15 — Let Them Set

• Chill for 10 minutes to firm frosting.
• Serve warm or room temperature.

🍽️ Servings & Timing

• Yield: 12 cupcakes
• Prep Time: 15 minutes
• Bake Time: 18–22 minutes
• Cooling + Decorating: 20 minutes
• Total Time: ~50 minutes

🧊 Storage & Reheating

Room Temperature

• Store 2 days in airtight container.

Refrigerator

• Keeps 4–5 days.

Freezer

• Freeze cupcakes (no frosting) up to 2 months.

Reheating

• Microwave 10 seconds for warm “hot chocolate” effect.

🥄 Variations

1. Peppermint Hot Chocolate Cupcakes

Add crushed candy cane to the frosting.

2. Mexican Hot Chocolate Cupcakes

Add cinnamon & a tiny pinch of chili.

3. White Hot Chocolate Cupcakes

Replace cocoa powder with melted white chocolate.

4. Marshmallow-Filled Cupcakes

Fill center with melted marshmallow cream.

5. Brownie Hot Chocolate Cupcakes

Add chocolate chunks to batter for extra richness.

❓ 10 FAQs

1. Why are my cupcakes dry?

Overbaked — reduce time by 2 minutes.

2. Can I skip espresso powder?

Yes — but it boosts deep chocolate flavor.

3. Can I use butter instead of oil?

Oil keeps cupcakes very moist — not recommended to replace.

4. Can I use Greek yogurt instead of sour cream?

Yes — same amount.

5. Why is my frosting grainy?

Powdered sugar wasn’t sifted — sift next time.

6. Can I reduce sugar?

Use 200 g sugar instead of 250 g.

7. Can I make them nut-free?

Yes — no nuts included.

8. Can I skip ganache?

Yes — but filling makes them richer.

9. Why is frosting too soft?

Add 2 tablespoons powdered sugar.

10. Can I double the recipe?

Yes — perfect for parties or holidays.

🏁 Conclusion

These Hot Chocolate Cupcakes bring winter joy to every bite—rich, moist cocoa cake topped with fluffy hot-chocolate frosting and loaded with mini marshmallows. Whether you make them for Christmas, holidays, birthdays, winter celebrations, or cozy nights at home, they deliver warm chocolate flavor and festive comfort that everyone will love. Soft, decadent, and visually beautiful, these cupcakes feel like drinking warm hot chocolate—only better!

Adam

Hot Chocolate Cupcakes – Soft, Rich, Cozy & Perfect for Winter

These Hot Chocolate Cupcakes taste just like your favorite warm winter drink—rich cocoa flavor, soft chocolate crumb, creamy frosting, and mini marshmallows on top. They’re moist, decadent, fluffy, and topped with a creamy hot-chocolate-style buttercream that melts in your mouth. Perfect for Christmas parties, winter celebrations, hot chocolate nights, and cozy baking days, these cupcakes deliver everything you love about hot cocoa in a handheld dessert. Expect bold chocolate flavor, soft texture, and a gorgeous winter look that feels festive, fun, and comforting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake & cupcakes time 42 minutes mins

Total Time 57 minutes mins

Servings: 12 cupcakes

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes

• 160 g All-purpose flour
• 50 g Unsweetened cocoa powder
• 10 g Cocoa powder for deeper flavor
• 250 g Granulated sugar
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 teaspoon Instant espresso powder
• 2 Large eggs
• 120 g Sour cream
• 75 g Vegetable oil
• 60 g Whole milk
• 120 g Hot water
• 4 teaspoons Vanilla extract
• For the Chocolate Ganache Filling Optional but EPIC
• 100 g Semi-sweet chocolate
• 60 g Whole milk

For the Hot Chocolate Buttercream Frosting

• 215 g Unsalted butter softened
• 330 g Powdered sugar
• 25 g Agave syrup
• 10 g Cocoa powder
• 1 tablespoon Whole milk
• 1 pinch Salt
• 1 teaspoon Vanilla extract

For Decoration

• Mini marshmallows
• 1 Candy stick crushed or whole for decoration

Equipment

• Mixing bowls
• Electric mixer or whisk
• Muffin tin
• Cupcake liners
• Rubber spatula
• Measuring cups & spoons
• Saucepan (for melting chocolate)
• Cooling rack
• Piping bag & tip (optional)

Method

 

1. 🔹 PART 1 — MAKE THE CUPCAKES

Step 1 — Preheat the Oven

1. Preheat to 350°F (175°C).
2. Line a muffin tin with cupcake liners.

Step 2 — Combine Dry Ingredients

1. In a large bowl mix:
2. Flour
3. Cocoa powders (both)
4. Granulated sugar
5. Baking powder
6. Baking soda
7. Salt
8. Espresso powder
9. Mix until fully combined.

Step 3 — Whisk Wet Ingredients

1. In another bowl whisk:
2. Eggs
3. Sour cream
4. Vegetable oil
5. Whole milk
6. Vanilla extract
7. Whisk until smooth and creamy.

Step 4 — Add Wet to Dry

1. Pour wet mixture into the dry mixture.
2. Mix gently until thick but smooth.

Step 5 — Add Hot Water

1. Add 120 g hot water.
2. Mix slowly — batter will become loose and glossy.
3. This step creates ultra-moist cupcakes.

Step 6 — Fill the Cupcake Liners

1. Fill each liner 2/3 full.
2. Batter should be pourable.

Step 7 — Bake

1. Bake 18–22 minutes.
2. A toothpick should come out clean.
3. Cool in pan 5 minutes → transfer to cooling rack.
4. 🔹 PART 2 — OPTIONAL GANACHE FILLING
5. (Adds gooey hot-chocolate center — HIGHLY recommended)

Step 8 — Melt Chocolate & Milk

1. Add chocolate and milk to a saucepan.
2. Heat gently until smooth and melted.
3. Cool slightly to thicken.

Step 9 — Fill the Cupcakes

1. Cut a small cone from each cupcake center.
2. Fill with warm ganache.
3. Place the cone piece back on top.
4. 🔹 PART 3 — MAKE THE FROSTING

Step 10 — Cream Butter

1. Add softened butter to a bowl.
2. Beat until pale and fluffy.

Step 11 — Add Powders & Sweeteners

1. Add powdered sugar gradually.
2. Add cocoa powder.
3. Add a pinch of salt.
4. Beat until smooth.

Step 12 — Add Liquid Ingredients

1. Add agave syrup.
2. Add vanilla extract.
3. Add whole milk (1 tablespoon).
4. Continue mixing until frosting becomes light, creamy, and pipeable.
5. 🔹 PART 4 — ASSEMBLE

Step 13 — Frost the Cupcakes

1. Use a piping bag or spoon.
2. Add swirls of hot-chocolate frosting on top.

Step 14 — Decorate

1. Add mini marshmallows to each cupcake.
2. Sprinkle crushed candy stick on top.
3. Add extra cocoa dust if desired.

Step 15 — Let Them Set

1. Chill for 10 minutes to firm frosting.
2. Serve warm or room temperature.

Notes

🧊 Storage & Reheating
Room Temperature

Store 2 days in airtight container.

Refrigerator

Keeps 4–5 days.

Freezer

Freeze cupcakes (no frosting) up to 2 months.

Reheating

Microwave 10 seconds for warm “hot chocolate” effect.

🥄 Variations
1. Peppermint Hot Chocolate Cupcakes

Add crushed candy cane to the frosting.

2. Mexican Hot Chocolate Cupcakes

Add cinnamon & a tiny pinch of chili.

3. White Hot Chocolate Cupcakes

Replace cocoa powder with melted white chocolate.

4. Marshmallow-Filled Cupcakes

Fill center with melted marshmallow cream.

5. Brownie Hot Chocolate Cupcakes

Add chocolate chunks to batter for extra richness.

❓ 10 FAQs
1. Why are my cupcakes dry?

Overbaked — reduce time by 2 minutes.

2. Can I skip espresso powder?

Yes — but it boosts deep chocolate flavor.

3. Can I use butter instead of oil?

Oil keeps cupcakes very moist — not recommended to replace.

4. Can I use Greek yogurt instead of sour cream?

Yes — same amount.

5. Why is my frosting grainy?

Powdered sugar wasn’t sifted — sift next time.

6. Can I reduce sugar?

Use 200 g sugar instead of 250 g.

7. Can I make them nut-free?

Yes — no nuts included.

8. Can I skip ganache?

Yes — but filling makes them richer.

9. Why is frosting too soft?

Add 2 tablespoons powdered sugar.

10. Can I double the recipe?

Yes — perfect for parties or holidays.

🏁 Conclusion

These Hot Chocolate Cupcakes bring winter joy to every bite—rich, moist cocoa cake topped with fluffy hot-chocolate frosting and loaded with mini marshmallows. Whether you make them for Christmas, holidays, birthdays, winter celebrations, or cozy nights at home, they deliver warm chocolate flavor and festive comfort that everyone will love. Soft, decadent, and visually beautiful, these cupcakes feel like drinking warm hot chocolate—only better!