Hot Cocoa Cupcakes with Marshmallow Cream Frosting Recipe
How to make delicious hot cocoa cupcakes with marshmallow cream frosting for a decadent winter treat that turns out so cute.
When the weather turns chilly and you’re craving something sweet and comforting, there’s no better treat than Hot Cocoa Cupcakes. These decadent cupcakes combine the rich flavors of hot cocoa with the fluffiness of marshmallow cream frosting, creating a dessert that feels like a warm hug on a cold day.
Perfect for family gatherings, holiday celebrations, or simply indulging your sweet tooth, these cupcakes are a must-try recipe that’s easy to make and sure to impress.
Why You’ll Love This Recipe
Hot Cocoa Cupcakes are a delightful twist on the classic winter beverage, turning everyone’s favorite cozy drink into a handheld dessert. The cupcake base is moist and chocolatey, made with hot cocoa powder for a unique flavor that sets it apart from regular chocolate cupcakes. Topped with marshmallow cream frosting, they bring the nostalgic feel of sipping hot cocoa by the fire straight to your dessert table.
What makes these cupcakes truly special is their versatility. Whether you’re making them for a holiday party, a bake sale, or just because, they’re always a hit. The marshmallow cream frosting is light, fluffy, and pairs perfectly with the rich cupcake base. Plus, the addition of mini marshmallows and chocolate chips as decorations adds a fun, playful touch that everyone will adore.
Ingredients for Hot Cocoa Cupcakes
Here are the ingredients you will need to have on hand or pick up at the grocery store before starting this recipe:
For the cupcakes:
- 3/4 cup unsalted butter, softened
- 1 3/4 cups sugar
- 1 teaspoon vanilla extract
- 6 egg whites
- 4 teaspoons baking powder
- 2 1/4 cups all-purpose flour
- 3/4 cup hot cocoa powder
- 1 cup milk
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 7 ounces marshmallow cream
- 2 tablespoons milk
How to Make Hot Cocoa Cupcakes
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line standard muffin tins with cupcake liners and set aside. This recipe makes 24 cupcakes, so prepare enough liners.
Step 2: Make the Batter
In the bowl of a stand mixer or in a larger bowl with and electric hand mixer, combine softened butter, sugar, and vanilla. Cream until smooth and fluffy. Add the egg whites and mix until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, hot cocoa powder, and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until the batter is smooth and all ingredients are well combined.
Step 3: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about 1/2 to 2/3 full. Bake in the preheated oven for 14-16 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting on a wire cooling rack.
Step 4: Prepare the Frosting
In a stand mixer or in a medium bowl with an electric mixer, combine softened butter, salt, vanilla, and half of the powdered sugar. Mix on low until combined, then increase the speed and whip until smooth. Add the marshmallow cream and mix again until smooth, scraping down the sides as needed.
Add the remaining powdered sugar and milk to the frosting mixture. Start mixing on low speed, then increase to high and whip until light and fluffy. Transfer the frosting to a piping bag fitted with a large star tip.
Step 5: Decorate the Cupcakes
Pipe a generous dollop of frosting onto each cooled cupcake. Garnish with mini marshmallows and mini chocolate chips for a whimsical hot cocoa-inspired look.
Places to Take or Use Hot Cocoa Cupcakes
Hot Cocoa Cupcakes are perfect for a variety of occasions:
Holiday Gatherings: Bring these cupcakes to holiday parties or family get-togethers to spread festive cheer. They’re an excellent addition to dessert tables.
Winter Birthdays: These cupcakes make a cozy and unique treat for winter birthday celebrations.
Bake Sales or Potlucks: Their eye-catching decorations and delicious flavor make them a standout choice for community events.
Movie Nights: Pair these cupcakes with a mug of hot cocoa for the ultimate cozy treat during a movie marathon.
Variations for Hot Cocoa Cupcakes
Looking to switch things up? Here are a few variations to try:
Peppermint Twist: Add 1/2 teaspoon of peppermint extract to the cupcake batter for a refreshing minty flavor. Top the frosting with crushed candy canes.
Caramel Delight: Drizzle caramel sauce over the frosting and sprinkle with sea salt for a salted caramel variation.
Mocha Flavor: Mix 1 teaspoon of instant coffee or espresso powder into the cupcake batter for a mocha-inspired treat.
Dark Chocolate: Substitute the hot cocoa powder with dark cocoa powder for a richer, more intense chocolate flavor.
Decorative Touch: To make these cupcakes even cuter, cut a paper straw into small two inch sections. Stick the straw into the cupcake near the edge to make it look like a mini drink.
Storage and Make-Ahead Tips
Hot Cocoa Cupcakes can be made ahead and stored for convenience:
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving.
- Make-Ahead: The cupcakes can be baked a day in advance and stored at room temperature in an airtight container. Frost and decorate them on the day of serving for the freshest results.
- Freezing: Unfrosted cupcakes can be frozen for up to two months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before frosting.
Common Questions About Hot Cocoa Cupcakes
Can I use regular cocoa powder instead of hot cocoa powder?
Yes, but the flavor will be less sweet and slightly more intense. Hot cocoa powder adds a unique sweetness that makes these cupcakes taste like the classic drink.
Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for the best results.
What’s the best way to pipe frosting for a professional look?
Use a piping bag with a large star tip and hold it perpendicular to the cupcake. Start piping from the outside and spiral inward, finishing with a slight swirl.
Can I make these cupcakes dairy-free?
Yes, use dairy-free butter and milk substitutes, such as almond milk or oat milk. Ensure your hot cocoa powder and marshmallow cream are also dairy-free.
Hot Cocoa Cupcakes with Marshmallow Cream Frosting
Ingredients
For the cupcakes –
- ¾ c unsalted butter softened
- 1 ¾ c sugar
- 1 t vanilla
- 6 egg whites
- 4 t baking powder
- 2 ¼ flour
- ¾ c hot cocoa powder
- 1 c milk
For the frosting –
- 1 c unsalted butter softened
- 4 c powdered sugar
- ½ t salt
- 1 t vanilla
- 7 oz marshmallow cream
- 2 T milk
Instructions
For the cupcakes –
- Preheat the oven to 350 degrees. Line a standard muffin tin(s) with cupcake liners, set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar and vanilla. Cream until smooth.
- Add in the egg whites and mix until combined. Scrape down the sides often.
- Add in the flour, hot cocoa mix and baking powder. Combine well.
- Add in the milk and mix until combined. Scrape the sides often and mix until smooth.
- Divide the batter into the prepared baking tins, filled about ½-⅔ full.
- Bake in the preheated oven for 14-16 minutes or until the edges are just slightly golden and the center is set. Allow to cool before decorating.
For the frosting –
- In the bowl of a stand mixer, combine the softened butter, salt, vanilla and about half of the powdered sugar.
- Mix on low until combined. Bump up the speed and mix until smooth.
- Add in the marshmallow cream and mix until smooth. Scrape down the sides often and mix again.
- Add in the remaining powdered sugar and milk. Mix on low until combined and then bump up the speed and whip until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Pipe a large dollop on each cooled cupcake.
- Decorate with mini marshmallows and mini chocolate chips.
Notes
Conclusion
Hot Cocoa Cupcakes are the perfect blend of cozy and indulgent, making them an irresistible treat for any occasion. Whether you’re serving them at a party or enjoying one with a cup of hot cocoa, these cupcakes are sure to become a favorite.
Ready to bake a batch of Hot Cocoa Cupcakes? Follow the recipe above and let your creativity shine with decorations and variations. Don’t forget to share your creations with friends and family—they’ll thank you for it! If you loved this recipe, be sure to subscribe for more delicious dessert ideas. Happy baking!
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Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
