1. Home
  2. Recipes
  3. Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

Featured in Desserts.

These cocoa cupcakes really deliver. Start to end is about 90 minutes. They're moist, chocolatey, and topped with fluffy marshmallow frosting. Add some marshmallows and chocolate shavings, and you're set. Perfect for winter or whenever you want your home smelling incredible. A total crowd favorite!
Pin it Share it Send it Print it Jump To Recipe
A woman wearing an apron and smiling.
Updated on Mon, 14 Apr 2025 16:07:14 GMT
Close-up of cupcakes topped with chocolate and white frosting swirls, mini marshmallows, cocoa dust and shavings. Pin it
Close-up of cupcakes topped with chocolate and white frosting swirls, mini marshmallows, cocoa dust and shavings. | tasteofmoms.com

On a chilly day of kitchen experiments, I stumbled upon these cocoa cup desserts that now perfectly capture our favorite winter beverage in sweet form. They've turned into my family's top winter dessert request. Each bite offers the perfect mix of deep chocolate base and fluffy, cloud-like topping that just screams comfort.

Winter Wonder Delight

These cocoa cup treats give you all the warm fuzzy feelings of drinking hot cocoa by a crackling fire. What makes them special? I use actual drinking chocolate in the mix – it really deepens that chocolate taste. Everyone grins when they see that puffy topping – it's basically winter's coziest drink transformed into a handheld treat.

What You'll Need

  • For Decoration: Those small details that create the wow factor.
  • For the Frosting: New eggs will give you the tallest, fluffiest peaks.
  • For the Cupcakes: Top-quality items will truly transform your results.

Let's Start Baking

Make Them Beautiful
Put on those final special touches that'll make everyone want to grab one.
Whip Up Clouds
Turn basic egg whites into the dreamiest, fluffiest marshmallow topping.
Create Your Base
Combine everything with care and watch as your mix turns wonderfully chocolatey.

Success Secrets

Making amazing cocoa cup treats comes down to grabbing good stuff, especially that drinking chocolate powder. I've learned that eggs at room temp make better frosting. And don't try to speed up the sugar mixture – it needs to hit just the right heat for that perfect fluffy marshmallow feel.

Keep Them Fresh

These tasty cocoa treats stay nice and soft in a sealed container. The fluffy topping keeps its shape really well, and the tiny marshmallows on top stay soft and tasty. They're just right for winter get-togethers or simply enjoying with a warm drink by yourself.

A close-up of chocolate cupcakes topped with swirls of light brown frosting, dusted with cocoa powder and garnished with mini marshmallows. Pin it
A close-up of chocolate cupcakes topped with swirls of light brown frosting, dusted with cocoa powder and garnished with mini marshmallows. | tasteofmoms.com

Frequently Asked Questions

→ How long will these stay fresh?
You can keep them on the counter for up to 3 days, or freeze them for over 3 months. The frosting's texture holds best when fresh but refrigerate it 2-3 days if needed.
→ Is it okay to refrigerate the frosting?
Yep, just store it in the fridge for up to 3 days. Give it a good whip right before using to fluff it back up.
→ Why do you need the sugar syrup in meringue?
The hot syrup lightly cooks the egg whites and helps the frosting set up firmly, so it keeps its shape for longer.
→ Which piping tip is best for frosting?
Use a 2D closed star tip to make those classic swirly peaks for the marshmallow topping.
→ Can you freeze these cupcakes?
Absolutely! Freeze the unfrosted cupcakes for up to 3 months. After thawing, decorate with fresh frosting and toppings.

Hot Chocolate Cupcakes

Soft chocolate cupcakes with velvety marshmallow frosting and sprinkled with mini marshmallows, cocoa dust, and shaved chocolate.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Ashley

Category: Desserts

Difficulty: Difficult

Cuisine: British

Yield: 12 Servings (12 cupcakes)

Dietary: Vegetarian

Ingredients

01 135g self-raising flour.
02 175g light brown sugar, soft.
03 175g unsalted butter, softened.
04 40g cocoa drink powder.
05 3 regular-sized eggs.
06 3 egg whites for frosting.
07 200g caster sugar, split into 100g portions (for syrup and meringue).
08 1 teaspoon vanilla essence.
09 65ml water, room temp.
10 Chocolate sprinkles or flakes for garnishing.
11 Mini marshmallows for topping.
12 A dash of hot chocolate powder for finishing touches.

Instructions

Step 01

Turn oven to 180°C (160°C if using fan). Pop 12 liners into a muffin tray.

Step 02

Mash softened butter and sugar together until smooth. Toss in eggs, chocolate powder, and flour, then blend everything into a creamy mixture.

Step 03

Scoop batter into 12 liners evenly. Bake for 19-21 minutes, then cool fully once done.

Step 04

Beat egg whites until they form firm, stiff peaks. Slowly mix in 100g of the sugar while continuing to whisk. Add the vanilla and gently whisk again.

Step 05

In a small pan, dissolve the rest of the sugar in water and heat it up until it hits 113°C.

Step 06

Drizzle the hot syrup into the egg mixture while whisking nonstop. Keep whisking for another 5 minutes until smooth.

Step 07

Pipe the frosting on top of each cupcake. Sprinkle with mini marshmallows, flakes, and finish off with a light dusting of hot chocolate powder.

Notes

  1. Store at room temperature for up to 3 days.
  2. Keep the cupcakes in the freezer for months.
  3. Frosting tastes best fresh—don’t wait too long to use it.

Tools You'll Need

  • 12-hole cupcake tin.
  • Hand or stand mixer.
  • Thermometer for candy-making.
  • Piping tool with a tip.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Contains dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 42 g
  • Protein: 4 g