Hot Chocolate Cupcakes

Hot Chocolate Cupcakes take everything you love about a cozy mug of cocoa and turn it into a dessert. A mix of cocoa powder and hot cocoa mix gives them a rich chocolate flavor, and the buttermilk keeps them soft. Each one bakes with a swirl of frosting and mini marshmallows that melt into the top.

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I make these Hot Chocolate Cupcakes whenever I want a dessert that feels a little indulgent without being complicated. They fit right in at the Christmas table, on Valentine’s Day, or during snow day baking sessions. They’re easy to make ahead, keep well overnight, and even freeze for later.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Hot Chocolate Cupcakes with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

If you follow my simple instructions, you’ll find these cupcakes come together easily and deliver big on cozy flavor.

Preheat the Oven and Prep the Tins

Preheat oven to 350°F (180°C) and line two 12-cup muffin tins with cupcake liners. An oven thermometer is also a handy tool for ensuring your oven maintains the right temperature.

I like using this muffin pan because it bakes nicely every time. I top that with cupcake liners that peel off smoothly, keeping the cupcakes neat.

Mix the Dry Ingredients

In a large bowl, combine granulated sugar, brown sugar, flour, cocoa powder, hot cocoa mix, baking soda, baking powder, and salt, making sure they are evenly distributed, so there are no visible clumps of cocoa or flour.

I always grab my glass mixing bowl here so I can easily see if the ingredients are thoroughly blended. Then I use these stainless steel measuring cups and spoons for this step to ensure the ingredient amounts are accurate.

Whisk the Wet Ingredients

Add the vegetable oil, then pour the buttermilk into another bowl. I use an oil cruet for pouring vegetable oil; less mess and more control when measuring.

Throw in the vanilla extract and crack in the eggs last. I mix in this ceramic bowl, which is deep enough so there won’t be any splashes anywhere.

Whisk everything together until silky. A balloon whisk works really well here and gives you a fast blend with no tired arm.

Combine the Wet and Dry Mixture

Pour the wet mixture into the dry ingredients, stirring gently to combine. This wooden spoon is what I use for folding things without overworking the batter.

Don’t overmix, or the cupcakes will be dense instead of light and fluffy.

Pour in the Hot Water

Gradually stream in the hot water so the cupcake batter turns smooth and slightly thin. I always reach for a heat-resistant glass measuring cup for this, since it can hold hot water.

This step helps the cocoa powder bloom, deepening the chocolate flavor and improving the texture of the cupcakes.

Fill and Bake

Fill each cupcake liner about ¾ full. I like using my medium cookie scoop to portion the batter evenly so every cupcake bakes perfectly.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. To check for doneness, I use a bamboo toothpick or this reusable cake tester; either one works and gives you a clear read without damaging the cupcakes.

Let the cupcakes cool completely before frosting. Move them to a wire rack after a few minutes in the pan to prevent sogginess. A cooling rack like this allows air to circulate underneath.

If they’re even slightly warm, the frosting can melt or slide off; cool cupcakes make for cleaner, prettier swirls.

Make the Hot Chocolate Buttercream

In a large bowl, beat the softened butter using a hand or stand mixer until light and fluffy. I love using a stainless steel mixing bowl for this step because it stays steady and cool while mixing.

I use this hand electric mixer; it’s lightweight and quick to grab. But when I’m making a bigger batch or want to really whip up some volume in the frosting, I switch to my stand mixer, which makes the whole job easier.

Slowly mix in the confectioners’ sugar on low speed to combine well.

Add Cream and Finish the Frosting

Add heavy cream or milk and beat on medium speed until the frosting is light and creamy. Sprinkle a pinch of salt to balance the sweetness.

Frost and Decorate

Transfer the frosting into a piping bag and swirl it onto the cooled cupcakes. I always use a reusable piping bag; it makes decorating cupcakes quicker and gives them a professional swirl look.

Dust with powdered sugar and top with mini marshmallows. To get a light dusting on top, I reach for this powder sifter, so much better than shaking straight from the bag.

Serve and Enjoy

Serve the cupcakes once they’re frosted and topped. They’re best enjoyed the same day for the freshest texture, especially if you’ve added marshmallows on top. Enjoy!

If you’re taking these cupcakes to a party or gathering, I use a hard-sided cupcake carrier to keep them stable on the go. If the weather’s warm, I slip that into my round insulated carrier to keep the frosting cool until serving time.

Recipe Notes and Expert Tips

I’ve made these cupcakes more times than I can count; here are the tips that help make them consistent and crowd-pleasing.

• Room Temperature Ingredients Work Best: Let the buttermilk and eggs sit out for 10–15 minutes so they mix more smoothly with the dry ingredients.
• Beat the Butter First: Whip butter before adding sugar, which gives the frosting a lighter texture.
• Use Unsweetened Cocoa Powder: Hot cocoa mix already contains sugar, so stick to unsweetened cocoa powder to keep things balanced.
• Hot Water Is Key: Don’t skip this step. It helps bloom the cocoa powder and thins the batter to the right consistency.
• Cool Completely Before Frosting: Even a slightly warm cupcake can cause the frosting to melt, making decorating messy.
• Swap in Sour Cream and Finish with Ganache: If you’re out of buttermilk, sour cream gives the same moisture with a thicker texture. Once frosted, add a glossy drizzle of ganache just before serving for a rich finish.
• Add Marshmallow Fluff and Chocolate Chips for Extra Texture: Spread a thin layer of fluff under the frosting, then fold in chocolate chips at the centers of the cupcakes for gooey, melty bites that feel just like a warm mug of cocoa.
• Stick to One Packet of Dutch-Process Cocoa Mix: It keeps the sweetness in check while adding a rich chocolate color and flavor.

How to Store Leftovers

Store leftover cupcakes in an airtight container at room temperature for up to 3 days to keep them soft and moist. I like using airtight glass containers because they seal tightly and keep baked goods fresh for days.

If your kitchen tends to stay warm, transfer them to the refrigerator instead and bring them back to room temperature before serving so the frosting regains its creamy texture.

For longer storage, you can freeze the cupcakes without frosting for up to 2 months. Place them in a single layer inside a freezer-safe container or wrap each one individually in plastic wrap to prevent freezer burn.

I wrap mine in plastic wrap and then tuck them into freezer-safe glass containers with locking lids so they stack neatly and stay protected.

When you’re ready to enjoy them, thaw overnight in the fridge and frost just before serving.

What to Serve With Hot Chocolate Cupcakes

These cupcakes go great with hot chocolate, of course, but they’re just as good with a glass of milk or a peppermint latte.

For a dessert board, pair them with cookies, chocolate bark, or dipped pretzels. They’re festive enough for Christmas parties but easy enough for cozy nights in.

More Easy Dessert Recipes for You to Try at Home

I’ve got more cozy bakes and sweet treats to share when you’re ready for your next dessert fix.

• Marry Me Cookies
• Strawberry Pound Cake
• Basque Cheesecake
• Chocolate Cheesecake
• Buckeye Brownies